Provencal Bourride

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.

• Prep time: 30 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 886
• Protein: 44 g
• Carbs: 15 g
• Fat: 69 g

Ingredients

• 800 g Lophius budegassa ( in large chunks )
• 2 piece Leek ( finely sliced )
• 1 piece Onion ( finely chopped )
• 1 piece Fennel ( sliced )
• 6 piece Garlic ( peeled cloves )
• 200 ml Dry white wine
• 1 L Mineral water
• 4 piece Egg ( yolks only )
• 250 ml Extra virgin olive oil
• 1 piece Citrus sinensis (L.) Osbeck ( zest removed with a knife )
• 1 piece Bouquet garni
• 1 tbsp Lime juice
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns

Instructions

1. Sweat the aromatics

   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. Simmer the broth

   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. Poach the fish

   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. Make the aioli

   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. Bind the sauce

   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.

Chef's tips

• 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.

Storage

Consume immediately. The egg-based sauce does not reheat well.