Bourride Recipe

Bourride Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1: Fennel bulb, cut into
1/8 Inch: slices,
1 medium: Spanish onion, cut into
1/8 Inch: slices,
3: Bay leaves,
5: Peppercorns,
1 Sprig: thyme,
3 Cloves: garlic,
3 cup: Dry white wine,
5 cup: Water,
2 tbsp: White vinegar,
4: 6 ounce pieces of cod,
4: 1 inch slices crusty French,
Bread,
16: Borage flowers,
Aioli,
10 Cloves: garlic,
3: Egg yolks,
Juice of 1/3 lemon,
2 cup: Extra virgin olive oil,
Salt and pepper to taste,

Directions:

In an 6 quart saucepan, place fennel, onion, bay leaves, peppercorns,
thyme, garlic, wine, water and vinegar and bring to a boil. Add cod,
lower heat and simmer until just cooked through, about 8 to 10
minutes. Remove cod to a serving dish in a warm place and cover.

To make aioli: Place garlic, egg yolk and lemon juice in a food
processor and blend until smooth. With machine running, drizzle oil
into garlic mixture in a thin stream until a thick emulsion is formed
and all oil has been used. Season with salt and pepper.

Place 2 cups warm poaching liquid in a saucepan and add aioli. Whisk
until smooth and cook slowly, whisking constantly over low heat until
sauce thickens to the consistency of cream. Place 1 piece of toast in
each of 4 bowls, place 1 cod fillet on top of each and spoon soup
over. Sprinkle with Borage blossoms and serve.

Yield: 4 servings

MEDITERRANEAN MARIO SHOW #ME1A16


Source from luhu.jp