Sétoise-style bourride of fish

Sétoise-style bourride of fish

Ingredients

Serves 4

•    20 cl of good quality olive oil
•    3 kg of rockfish (monkfish, John Dory or sea bream)
•    2 bulbs of fennel
•    2 white onions
•    2 shallots
•    ½ garlic bulb (unpeeled)
•    1 leek
•    4 stalks of celery
•    ¼ liter white wine
•    water
•    Parsley stalks
•    salt, pepper
•    Pastis Bardouin
•    250 ml cream

For the aïoli (garlic mayonnaise):
•    500 g potatoes
•    250 ml olive oil
•    2 garlic gloves (Lautrec pink garlic if possible)
•    1 egg yolk

 

Preparation

From the Le Rech restaurant

Wash the fish, remove the bones and divide into portions.
Set aside to chill and keep the bones.
Sweat the fish bones in a large quantity of oil until there is no cooking liquid left.
Discard onto a plate
Sweat the garnish without allowing it to color
Deglaze with white wine
Reduce
Cover with water
Cook for 20 minutes
Leave to rest
Pass through a fine sieve
Make an aïoli
Cook the fish in the creamy fish stock, recover the juice and blend it with the aïoli

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