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30 December 2012,22:16 by
D.Sumithra

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BOURRIDE

The Bourride recipe is introduced to the dieters in order to help them to have an effective meal. This dish is perfect to include in your diet plan since it is mainly made of healthy ingredients. This recipe can easily prepare for about one hour and can serve for eight people.
Serves :
8

Preparation Time :
1 hour

Cooking Time :
1 hour 15 minutes

Preparation Method :

  • Rinse the fish trimmings under running water, removing any traces of blood.
  • Put in a large pan with leek, the onion, tomatoes, clove garlic, the peel, herbs and vinegar. Add the water and simmer gently for 20 to 25 minutes.
  • Meanwhile, make the aioli: mash the garlic cloves with a good pinch of salt, and then beat in the egg yolks.
  • Add a few drops of oil, whisking constantly, then a few more, still whisking, until the mixture is thick enough to absorb the oil in a thin, steady stream.
  • This will take longer than when making ordinary mayonnaise, as the garlic 'thins' the eggs. When all the oil is added you should finish with a very thick, yellow mayonnaise.
  • Season with white pepper and lemon juice to taste, then transfer to a small heavy-based pan and reserve.
  • Strain the cooked stock and discard the seasonings. Heat olive oil in a large pan, add the remaining leek and clove garlic, and fry gently for 2 to 3 minutes.
  • Arrange the finely sliced potatoes in a layer on top, covering the base of the pan.
  • Lay the fish fillets on top of the potatoes, season lightly with salt and black pepper, then pour the strained stock over.
  • Simmer gently for 10 to 20 minutes until the fish is just cooked and flakes easily - check after 10 minutes.
  • While the fish is simmering, pour enough oil into a large frying pan to cover the bottom. Rub both sides of the bread with the remaining clove of garlic, then fry, two at a time, until golden on both sides.
  • Drain thoroughly on paper towels, cut into croutons and put in a bowl.
  • Place the fish in the centre of a warmed dish and arrange the potatoes around it. Cover and keep warm.
  • Reduce the liquid left in the pan by fast boiling until you have a scant. Check the seasoning, and then pour through a sieve on to the aioli, stirring.
  • Put over a low heat and stir for 1 to 2 minutes until the sauce thickens slightly, then pour over the fish and potatoes.
  • Garnish and serve with the croutons.

INGREDIENTS

  • 500 grams fish trimmings 
  • 4 leeks, washed and chopped 
  • 2 large onion, peeled and chopped
  • 2 tomatoes, sliced
  • 4 cloves garlic, peeled and halved
  • 4 inch piece lemon peel 
  • 2 bay leaves
  • 2 thyme sprig 
  • 6 parsley sprigs 
  • 2 tablespoon wine vinegar 
  • 1½ liter cold water
  • Cooking oil for frying
  • 500 grams potatoes, peeled and finely sliced 
  • 2 kg whole fish fillets, thickly sliced 
  • Sea salt
  • Freshly ground black pepper 
  • 8 slices white bread, crusts removed 
  • 8 tablespoons finely chopped Fresh parsley, to garnish 

Aioli

  • 10 cloves garlic, peeled
  • 4 egg yolks about 500 ml olive oil
  • White pepper
  • 4 teaspoons lemon juice

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