Bourride a la toulonaise
BOURRIDE A LA TOULONAISE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Sauces
Masterchefs Norleans
Arn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Fish, assorted, whole if
-- small, cut into pieces
-- if large
2 md Tomatoes, peeled, seeded
-- chopped
1 ea Leek, chopped
1/2 c Fennel, chopped
2 md Potatoes, quartered
1 md Onion, red, chopped
1 ea Bay leaf
1/2 ts Thyme
4 ea Garlic, cloves
2 tb Parsley
8 ea Mussels
8 ea Crawfish
1 md Lemon
1 qt Water, boiling OR
1 qt Stock, fish
1/4 lb Mushrooms, stems removed
6 ea Egg yolks
2 tb Arrowroot, dissolved in
1 t Water
8 ea Croutons, garlic OR
8 ea Toasts, garlic
Put all of the ingredients from the fish down to
the lemon in a 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, Arnaud's Restaurant, New
Orleans
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