Single White Fish Bourride | Supa

Shared from Supa

🍱Lunch🟡Medium⏱45 minSoup

Single White Fish Bourride

Name: Single White Fish Bourride
Total time: 45 min
Yield: 1 portions
Cuisine: French
Ingredients: 150 g White fish Raw fresh cod fillet, skinless and boneless, cut into chunks; 0.75 cup Fish stock Ready-to-use stock; 1 yolk Egg Yolk Weighed egg yolk; 40 g Fennel Fresh bulb, finely sliced; 30 g Carrot Peeled, thinly sliced; 20 g Onion Finely minced; 2 g Garlic Finely grated; 0.3 g Thyme Fresh leaves, retained; 1.5 tbsp White wine Dry white wine; 0.5 tsp Lemon Juice; 0.2 g Bay Leaves One small dried leaf, removed; 1 tbsp Olive oil 2 ml vegetables, 10 ml aioli; To taste Salt; To taste Black Pepper

One Provençal-style bowl of cod, fennel and carrot in a garlic aioli broth, gently thickened with egg yolk and retaining all the vegetables and sauce.

Ingredients

150 g

White fish

Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.

0.75 cup

Fish stock

1 yolk

Egg Yolk

40 g

Fennel

30 g

Carrot

20 g

Onion

2 g

Garlic

0.3 g

Thyme

1.5 tbsp

White wine

0.5 tsp

Lemon Juice

0.2 g

Bay Leaves

1 tbsp

Olive oil

To taste

Salt

To taste

Black Pepper

Steps

22 min1

Simmer

Heat 2 ml oil in a small saucepan. Add all the fennel, carrot and onion and cook gently for 5 minutes. Add all the wine and simmer for 2 minutes. Add all the stock, fresh thyme and bay leaf. Cover and simmer gently for 12-15 minutes until the vegetables are tender.

7 min2

Simmer

Add all the fish to the gently simmering broth. Cook for 5-7 minutes until it flakes and reaches 63 °C. Lift all the fish and vegetables into one shallow serving bowl and cover to keep warm. Remove and discard only the bay leaf; keep all the broth in the saucepan.

In a small heatproof bowl, whisk all the yolk, garlic and lemon juice until smooth. Whisk in the remaining 10 ml oil drop by drop until glossy. Slowly whisk in several small spoonfuls of the hot broth, then gradually return this mixture to the saucepan while stirring.

5 min4

Simmer

Stir the sauce constantly over very low heat for 3-5 minutes until slightly thickened and it reaches 71-74 °C; do not let it boil. Season with salt and pepper to taste. Immediately pour all the sauce over all the warm fish and vegetables and serve the whole bowl as one portion. No cream, rice, bread or extra aioli is included.