Bourride a la Toulonaise
INGREDIENTS:
1 Fennel bulb; in 1/8" slices
1 md Spanish onion; in 1/8"
-slices
3 Bay leaves
5 Peppercorns
1 Sprig thyme
3 Cloves garlic
3 c Dry white wine
5 c Water
2 tb White vinegar
4 Pieces cod; (6 ounce each)
4 sl Crusty french bread; (1 inch
16 Borage flowers
Aioli
10 Cloves garlic
3 Egg yolks
1/3 Lemon; juice of
2 c Extra virgin olive oil
Salt and pepper; to taste
1 Fennel bulb; in 1/8" slices
1 md Spanish onion; in 1/8"
-slices
3 Bay leaves
5 Peppercorns
1 Sprig thyme
3 Cloves garlic
3 c Dry white wine
5 c Water
2 tb White vinegar
4 Pieces cod; (6 ounce each)
4 sl Crusty french bread; (1 inch
16 Borage flowers
Aioli
10 Cloves garlic
3 Egg yolks
1/3 Lemon; juice of
2 c Extra virgin olive oil
Salt and pepper; to taste
In an 6 quart saucepan, place fennel, onion, bay leaves, peppercorns, thyme, garlic, wine, water and vinegar and bring to a boil. Add cod, lower heat and simmer until just cooked through, about 8 to 10 minutes. Remove cod to a serving dish in a warm place and cover.
To make aioli: Place garlic, egg yolk and lemon juice in a food processor and blend until smooth. With machine running, drizzle oil into garlic mixture in a thin stream until a thick emulsion is formed and all oil has been used. Season with salt and pepper.
Place 2 cups warm poaching liquid in a saucepan and add aioli. Whisk until smooth and cook slowly, whisking constantly over low heat until sauce thickens to the consistency of cream. Place 1 piece of toast in each of 4 bowls, place 1 cod fillet on top of each and spoon soup over. Sprinkle with Borage blossoms and serve.
Yield: 4 servings
NOTES : Recipes for #ME1A16
To make aioli: Place garlic, egg yolk and lemon juice in a food processor and blend until smooth. With machine running, drizzle oil into garlic mixture in a thin stream until a thick emulsion is formed and all oil has been used. Season with salt and pepper.
Place 2 cups warm poaching liquid in a saucepan and add aioli. Whisk until smooth and cook slowly, whisking constantly over low heat until sauce thickens to the consistency of cream. Place 1 piece of toast in each of 4 bowls, place 1 cod fillet on top of each and spoon soup over. Sprinkle with Borage blossoms and serve.
Yield: 4 servings
NOTES : Recipes for #ME1A16