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| Bourride A La Toulonaise Recipe |
Category: Sauce
Rating:
N/A
Servings: 4
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Ingredients
2 1/2 lb fish, assorted, whole if - small, c; ut into pieces - if large
2 medium tomatoes, peeled, seeded - chopped
1 leek, chopped
1/2 cup fennel, chopped
2 medium potatoes, quartered
1 medium onion, red, chopped
1 bay leaf
1/2 teaspoon thyme
4 garlic, cloves
2 tablespoon parsley
8 mussels
8 crawfish
1 medium lemon
1 quart water, boiling or
1 quart stock, fish
1/4 lb mushrooms, stems removed
6 egg yolks
2 tablespoon arrowroot, dissolved in
1 teaspoon water
8 croutons, garlic or
8 toasts, garlic
Cooking 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.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans
sauce,seafood
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