Bourride A La Toulonaise Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Fish, assorted, whole if, small, cut into pieces - if large
2 medium: Tomatoes, peeled, seeded, chopped
1 each: Leek, chopped
1/2 cup: Fennel, chopped
2 medium: Potatoes, quartered
1 medium: Onion, red, chopped
1 each: Bay leaf,
1/2 tsp: Thyme,
4 each: Garlic, cloves
2 tbsp: Parsley,
8 each: Mussels,
8 each: Crawfish,
1 medium: Lemon,
1 quart: Water, boiling OR
1 quart: Stock, fish
1/4 lbs: Mushrooms, stems removed
6 each: Egg yolks,
2 tbsp: Arrowroot, dissolved in
1 tsp: Water,
8 each: Croutons, garlic OR
8 each: Toasts, garlic
Put all of the ingredients from the fish down to the lemon in a,
Directions:
large kettle. Over heat, pour on boiling water or stock. Add
mushrooms, cover and cook for 20 minutes.
Strain the liquid into another pan and boil to reduce. Add a bit
of the hot liquid to the beaten yolks, whisking constantly. Add more
liquid until the yolk mixture is hot.
Add dissolved arrowroot and egg mixture to the pot of broth and
heat, but do not allow to boil.
Place fish and shellfish on a platter and pour the sauce over
them.
Garnish with croutons or toasts.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Claude Aubert, Arnauds Restaurant, New Orleans
Source from luhu.jp
mushrooms, cover and cook for 20 minutes.
Strain the liquid into another pan and boil to reduce. Add a bit
of the hot liquid to the beaten yolks, whisking constantly. Add more
liquid until the yolk mixture is hot.
Add dissolved arrowroot and egg mixture to the pot of broth and
heat, but do not allow to boil.
Place fish and shellfish on a platter and pour the sauce over
them.
Garnish with croutons or toasts.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Claude Aubert, Arnauds Restaurant, New Orleans
Source from luhu.jp