Photograph of the finished Bourride

France · Cá om sốt tỏi nghệ Bourride

Bourride

1 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Barramundi Barramundi 1.6 lb
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Olive oil Olive oil 1 ⅓ cups
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Leek Leek 7.1 oz
  • Photograph of Potato Potato 1.3 lb
  • Photograph of Bread Bread 8.5 oz
  • Photograph of White wine White wine 1 cups
  • Photograph of Tomato Tomato 4

Method

  1. 1 Simmer fish bones, leeks, tomatoes, white wine, and saffron for 25 minutes, then strain to create a clear broth.
  2. 2 Crush the garlic with salt, then whisk the egg yolks and pour in olive oil in a thin stream to make a thick aioli sauce.
  3. 3 Boil the potatoes in the broth for 15 minutes, then blanch the fish at 80 degrees for 7 minutes.
  4. 4 Ladle a spoonful of hot broth into the aioli and stir continuously to dissolve gradually — pouring it back in or bringing it to a boil will cause the aioli to separate from the oil immediately.
  5. 5 Return the mixture to the saucepan over the lowest heat, stir for 3 minutes until thickened, then serve with garlic-crusted toast.

With an appliance

  • Oven 1 hr

    Replace the blanching step in step 3: arrange the cooked fish and potatoes in the broth, cover tightly, and simmer on the middle rack of the oven at 160 degrees for 8 minutes; keep steps 4 and 5 as is, stirring the aioli separately to prevent the sauce from separating.

Start cooking