Side Pannel
Bourride a la Toulonaise
Bourride a la Toulonaise
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Seafood
Ingredients List
- 2 1/2 lb Fish, assorted, whole if
- -- small, cut into pieces
- -- if large
- 2 md Tomatoes, peeled, seeded
- -- chopped
- 1 Leek, chopped
- 1/2 c Fennel, chopped
- 2 md Potatoes, quartered
- 1 md Onion, red, chopped
- 1 Bay leaf
- 1/2 ts Thyme
- 4 Garlic, cloves
- 2 tb Parsley
- 8 Mussels
- 8 Crawfish
- 1 md Lemon
- 1 qt Water, boiling OR
- 1 qt Stock, fish
- 1/4 lb Mushrooms, stems removed
- 6 Egg yolks
- 2 tb Arrowroot, dissolved in
- 1 ts Water
- 8 Croutons, garlic OR
- 8 Toasts, garlic
Directions
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.
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.
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