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Bourride

Chef Laurent Gras Recipes

Bourride

Alta Editions

A rich, garlicky sauce with accents of saffron and white wine gives a strong character to delicate poached fish. The garlic flavor is offset by the sweetness of the potato and accented by the delicate licorice flavor of the fennel.
— Laurent Gras

This Provence-inspired Bourride recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 1 hour   |   Cooking Time: 1 hour

 

Ingredients

For the Fish Bouillon

  • 1 pound (500g) fish bones
  • 3 tablespoons (40 ml) extra-virgin olive oil
  • 1 large (200 g) white onion, peeled and thinly sliced
  • 2 small (200 g) leeks, white part only, thinly sliced
  • 1 small bulb (200 g) fennel, use the outer leaves from the fennel garnish (below), thinly sliced
  • Sea salt
  • 2 cups (500 ml) dry white wine
  • 2 quarts (2 l) water
  • Zest of 2 oranges
  • Small pinch saffron threads
  • 2 sprigs thyme
  • Cayenne pepper

For the Aïoli

  • 8 large (60 g) garlic cloves , peeled
  • Sea salt
  • 4 egg yolks, at room temperature
  • Juice of 1 lemon
  • 1 ¼ cups (300 ml) extra-virgin olive oil
  • ¾ cup (200 ml) canola oil

For the Potato Garnish

  • 20 small, yellow-flesh potatoes, such as fingerling or Yukon Gold
  • Sea salt
  • 3 tablespoons (50 g) unsalted butter

For the Scallion and Fennel Garnish

  • 8 scallions
  • 2 bulbs fennel

For the Bourride

  • 1 ¼ pounds (600 g) monkfish, halibut, or striped bass fillets , or a combination, skin removed
  • Sea salt
  • 1 ½ tablespoons (20 ml) extra-virgin olive oil
  • Potato Garnish (from above)
  • Scallion and Fennel Garnish (from above)
  • 1 quart (1 l) fish bouillon (from above)

Method

For the Fish Bouillon

  1. Rinse the fish bones under running water until the runoff is clear. Place the olive oil in a large stockpot and set over medium heat. Add the onion, leek, and fennel, and a pinch of salt. Cook the vegetables slowly until they are tender and translucent, 10 minutes. Add the wine. Cook the alcohol off for 5 minutes, and then add the water. Add the fish bones, orange zest, saffron, and thyme and then bring to a boil. Using a small ladle, skim the surface of the bouillon to keep it clear, removing any foam or impurities that rise to the top. Simmer for 30 minutes. Season with salt and a pinch of cayenne, just enough to give a hint of heat. Strain the broth through a fine mesh strainer directly into a saucepan. Discard the solids.

For the Aïoli

  1. Cut the garlic cloves in half lengthwise and remove the dark-colored germ that runs through the center. Place the garlic and a generous pinch of salt in the mortar and mash evenly with the pestle to form a paste. Add a drop of olive oil to help the paste develop. Add the egg yolks one at a time. Stir with the pestle to thoroughly blend the garlic and yolk before adding the next yolk. Add the lemon juice to the mixture while stirring with the pestle. Very slowly, pour in the olive oil and then add the canola oil until the mixture thickens to a mayonnaise consistency. Transfer the aïoli to a medium mixing bowl, cover with plastic wrap, and keep cold.
  2. If you don’t have a mortar, grate the garlic over a fine Microplane to produce a paste. Place this paste in a mixing bowl, and, using a whisk, add the egg yolks, the lemon juice, and then the oils following the same procedure as above.

For the Potato Garnish

  1. Peel the potatoes and rinse them well. Keep them covered in cold water until ready to cook.
  2. Drain the potatoes and place them in a medium saucepan with the salt and butter. Cover with cold water and bring to a simmer over low heat until tender, about 15 to 20 minutes depending on the size of the potatoes. Test the flesh with the tip of a paring knife to see if they are tender. Better to undercook than overcook so they don’t fall apart. Keep warm.
  3. For the Scallion and Fennel Garnish
  4. Trim both ends of the scallion and remove the outer layer. Rinse under running water.
  5. Cut the outside layers of the fennel to reveal the tender heart. (Reserve the outside layers to make the fish bouillon, above.) Cut the fennel heart into quarters. In a medium saucepan, bring some salted water to a boil. Blanch the fennel for 5 minutes, shock in ice water , and pat dry using paper towel.

For the Bourride

  1. Cut the fish into 2-ounce (50 g) pieces and season with salt. Place on a clean tray or cookie sheet lined with parchment, cover with plastic wrap, and set aside in the refrigerator until needed. Remove the fish from the refrigerator to temper it one hour before poaching so it will cook more evenly.
  2. Warm the serving platter in a 200ºF (95°C) oven. Brush the bottom of a large braising pan with the olive oil. Arrange the fish fillets in the pan, side by side, and scatter the potato and scallion around to fill in the empty spaces.
  3. Bring the fish bouillon to a boil and ladle it over the fish until it is completely covered. Place the pan over a low heat and let poach for about 5 minutes, just until the flesh of the fish has turned opaque white and firm. Carefully remove the fish and garnishes from the pan using a fish spatula and arrange them on the serving platter. Keep the dish warm in the oven while finishing the sauce.
  4. Transfer about half of the aïoli to a blender. Add half of the poaching liquid and blend to produce a smooth, creamy sauce. Add the remaining aïoli and poaching liquid and blend again. Adjust the seasoning with salt, cayenne, and lemon juice, if needed. Pour the finished sauce over the fish and its garnishes.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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