Try this La Bourride recipe, or contribute your own.
Suggest a better description* 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
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Serving Size: 1 Serving (487g) | ||
Recipe Makes: 6 servings | ||
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Calories: 579 | ||
Calories from Fat: 433 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.1g | 64 % | |
Saturated Fat 17.3g | 87 % | |
Monounsaturated Fat 21.3g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 2237.7mg | 689 % | |
Sodium 87.5mg | 3 % | |
Potassium 209.5mg | 6 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 7.3g | ||
Protein 28.9g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 579
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