La Bourride

La Bourride Ingredients

1 Recipe La Bourride Base; see	Salt; to taste
1 pn Saffron	Freshly-ground black pepper;
1 c Julienned leeks	4 lb White fish; cleaned,
3 c Peeled; seeded, chopped	(such as mullet; ocean perch
Juice from 1 orange	1 c Aioli; see * Note
Zest from 1 orange	8 Egg yolks
1 c Julienned fennel	8 sl Crusty French bread -; (1"
2 tb Chopped garlic	1 Recipe Rouille II; see *
2 tb Finely-chopped fresh parsley

Instructions for La Bourride

* Note: See the "La Bourride Base", "Aioli", and "Rouille II" recipes which are included in this collection. Put the La Bourride Base in a large, heavy pot on medium heat and bring to a gentle boil. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Simmer the liquid for 6 minutes. Season the fish with salt and pepper. Add the fish to the pot. Cook for 12 minutes, or until the fish is flaky. Remove the fish and set aside. In a large saucepan, over low heat, combine 1/4 cup of the Aioli and the egg yolks, together. Whisk until smooth. Slowly whisk into the fish liquid. Continue to cook until the liquid starts to thicken, 2 to 3 minutes. Remove from the heat. To serve, place the croutons in the center of each bowl. Ladle the sauce over the bread. Lay a couple pieces of fish on top of the crouton. Serve the remaining Aioli and Rouille in sauce boats to the side of the La Bourride. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B36 broadcast 05-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-03-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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