Bourride With Lemon Aïoli
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
48
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Lemon Juice (fresh)1 cup
Extra-Virgin Olive Oil2 large
Fennel (bulbs, trimmed, diced)2 large
Carrot (peeled, diced)5.5 cups
Clam Juice (bottled)4 large
Egg YolkDirections:
1
Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli
2
Mix lemon juice and saffron in small bowl; set aside
3
Heat oil in large pot over medium heat
4
Add leeks, fennel, and carrots; sauté 10 minutes
5
Stir in bay leaves and orange peel, then clam juice and lemon-saffron mixture
6
Bring to boil over medium-high heat
7
Add fish; reduce heat to medium
8
Simmer until fish is opaque in center, occasionally spooning liquid over fish to submerge if necessary, about 8 minutes
9
Using slotted spoon, transfer fish to large bowl; cover
10
Boil liquid in pot 10 minutes to reduce slightly
11
Whisk 1/2 cup reduced liquid into bowl with 1 1/3 cups aioli, then whisk in egg yolks
12
Return yolk-aioli mixture to remaining liquid in pot
13
Using wooden spoon, stir constantly over medium-low heat until sauce thickens slightly, about 7 minutes (do not boil)
14
Remove from heat
15
Season with salt and pepper
16
Stir fish and any accumulated juices into hot sauce in pot; let stand until fish is heated through, about 5 minutes
17
Divide bourride among 8 shallow bowls
18
Garnish with chervil sprigs, if desired
19
Serve remaining aioli alongside
20
Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli
21
Mix lemon juice and saffron in small bowl; set aside
22
Heat oil in large pot over medium heat
23
Add leeks, fennel, and carrots; sauté 10 minutes
24
Stir in bay leaves and orange peel, then clam juice and lemon-saffron mixture
25
Bring to boil over medium-high heat
26
Add fish; reduce heat to medium
27
Simmer until fish is opaque in center, occasionally spooning liquid over fish to submerge if necessary, about 8 minutes
28
Using slotted spoon, transfer fish to large bowl; cover
29
Boil liquid in pot 10 minutes to reduce slightly
30
Whisk 1/2 cup reduced liquid into bowl with 1 1/3 cups aioli, then whisk in egg yolks
31
Return yolk-aioli mixture to remaining liquid in pot
32
Using wooden spoon, stir constantly over medium-low heat until sauce thickens slightly, about 7 minutes (do not boil)
33
Remove from heat
34
Season with salt and pepper
35
Stir fish and any accumulated juices into hot sauce in pot; let stand until fish is heated through, about 5 minutes
36
Divide bourride among 8 shallow bowls
37
Garnish with chervil sprigs, if desired
38
Serve remaining aioli alongside