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<strong>Fish</strong> and potato bourride<br />
A lovely assembly, meaning a dish put together from ingredients<br />
that are wonderful on their own.<br />
Tender white fish<br />
Pugliese bread<br />
Small yellow potatoes<br />
Leeks<br />
Aioli<br />
Clam broth<br />
Chicken broth<br />
Bouquet<br />
Orange<br />
Lemon juice<br />
Salt and pepper<br />
Serves: 6 per lb fish<br />
Cooking time: 1 hour<br />
Any white fish that is not normally made into<br />
“steaks” will work here.<br />
If you can’t get Pugliese, any good solid Italian<br />
bread will do.<br />
For the bouquet, use a combination of parsley,<br />
thyme, lavender, and a tiny sprig each of fennel<br />
and tarragon.<br />
The basic idea here is fish on a bed of potatoes<br />
and leeks over toast, served in a bowl with an<br />
inch of bourride binding everything together.<br />
First make the bourride. Combine a couple jars/<br />
cans each of clam and chicken broth, put in the<br />
bouquet, and reduce to 1/3 volume. Remove the<br />
bouquet when it starts to look used up.<br />
While this is reducing, make an aioli (page 34),<br />
Add aioli about 1 part to 3 to the reduced broth<br />
and whisk vigorously to blend. Correct<br />
seasonings and set aside.<br />
Concurrently, slice the potatoes and boil in water<br />
until nicely done. Drain.<br />
Also concurrently, wash and slice the leeks (one<br />
will do for 4 people). Sauté them very gently in<br />
butter until tender and set aside.<br />
Toast slices of the bread, one per serving.<br />
Fry the fish in oil and lemon and pepper until<br />
barely done.<br />
To assemble, place a piece of toast in a soup<br />
bowl, arrange leeks and potatoes generously on<br />
top. Place a piece of fish atop all, and pour<br />
bourride around the mound. Zest a bit of orange<br />
peel over everything and garnish with a spring of<br />
parsley.<br />
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