Free Recipe Bouride
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Bouride Recipe
1 qt Fish stock
2 tb Small-diced carrots
2 tb Small-diced leeks
2 tb Small-diced celery
1/4 c Diced red skin potatoes
1-1/2 lb Boned fish fillets; cut into
-2 chunks
(a mixture such as haddock;
-cod,
Flounder and sole)
1/2 c Mayonnaise
3 Garlic cloves; smashed
Salt; to taste
Freshly ground black pepper;
-to taste
4 lg Croutons
Bouride Preparation
In a large soup pot, combine the fish stock, carrots, leeks, celery and potatoes. Bring to a boil and simmer for 5 minutes. Place the fish pieces into the broth, cover and simmer until the fish is just cooked, about 5 minutes. Meanwhile make the aioli. In a small bowl, combine the mayonnaise and garlic and season with salt and pepper. Place a crouton in the bottom of each serving bowl. Uncover the pot and using a slotted spoon, carefully remove the fish pieces and divide them among the four serving bowls. Bring the liquid back to a boil, then remove from the heat. While whisking the liquid, gradually add the aioli. The mixture will thicken slightly and take on a beautiful sheen. Taste and adjust the seasonings if necessary. Divide the liquid among the four bowls, making sure everyone gets enough vegetables. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2231 broadcast 07-15-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 08-04-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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