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Bourride a la toulonaise

Bourride a la toulonaise
Main Ingredient: Crawfish Various Fish Potatoes Tomatoes

Course: Sauces and dressings

Cuisine: New Orleans

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Bourride a la toulonaise ingredients

  • 2 1⁄2 lb Fish, assorted, whole if
  • -- small, cut into pieces
  • -- if large
  • 2 med Tomato, peeled and seeded
  • -chopped
  • 1 Leek; chopped
  • 1⁄2 c Fennel, chopped
  • 2 med Potatoes, quartered
  • 1 med Onion, red, chopped
  • 1 Bay leaf
  • 1⁄2 t thyme
  • 4 garlic cloves
  • 2 T parsley
  • 8 Mussels
  • 8 Crawfish
  • 1 med Lemon
  • 1 qt Water, boiling OR
  • 1 qt stock, fish
  • 1⁄4 lb Mushrooms, stems removed
  • 6 Egg yolks
  • 2 T arrowroot, dissolved in
  • 1 t water
  • 8 Croutons, garlic OR
  • 8 Toasts, garlic

Cooking Bourride a la toulonaise

1. Put all of the ingredients from the fish down to the lemon in a large kettle.
2. Over heat, pour on boiling water or stock.
3. Add mushrooms, cover and cook for 20 minutes.
4. Straini the liquid into another pan and boil to reduce.
5. Add a bit of the hot liquid to the beaten yolks, whisking constantly.
6. 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.
7. Place fish and shellfish on a platter and pour the sauce over them.
8. Garnishi with croutons or toasts.


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