Provencal Bourride
Ingredients
- 800 gLophius budegassa (in large chunks)
- 2 pcLeek (finely sliced)
- 1 pcOnion (finely chopped)
- 1 pcFennel (sliced)
- 6 pcGarlic (peeled cloves)
- 200 mlDry white wine
- 1 LMineral water
- 4 pcEgg (yolks only)
- 250 mlExtra virgin olive oil
- 1 pcCitrus sinensis (L.) Osbeck (zest removed with a knife)
- 1 pcBouquet garni
- 1 tbspLime juice
- 1 pinchGray sea salt
- 1 pinchBlack peppercorns
Method
Firm and pearly monkfish chunks coated in a creamy aioli-based sauce. The powerful aroma of garlic and fennel balances with the freshness of orange zest.
- 1
In a large pot, heat a drizzle of olive oil. Sweat the sliced leeks, onion, and fennel without browning. The vegetables should become translucent and soft.
- 2
Deglaze with dry white wine, reduce by half. Add water, the bouquet garni, orange zest, and 2 crushed garlic cloves. Simmer for 15 minutes to infuse the flavors.
- 3
Place the monkfish pieces into the simmering broth. Cook for about 8 to 10 minutes: the flesh should be opaque at the center and flake easily. Remove the fish and keep warm.
- 4
While the fish is cooking, crush the remaining garlic into a paste. Mix with egg yolks, then slowly drizzle in the olive oil while whisking vigorously to obtain a thick, firm emulsion.
- 5
Off the heat, take a ladle of hot broth and slowly pour it over the aioli while whisking. Pour everything back into the pot over very low heat. Stir constantly until the sauce coats the spoon. Do not boil.
Frequently asked questions
How do you get this dish right?
- The bourride must never boil once bound with aioli, otherwise the eggs will coagulate and the sauce will split.
- If the sauce is too thin, continue to stir it over very low heat without ever reaching a boil.
How long does this dish keep?
Consume immediately. The egg-based sauce does not reheat well.
