| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 5 |
lb |
Fish heads and carcasses; broken up |
| 1 |
|
Leek; finely chopped |
| 1 |
|
Onion; finely sliced |
| 2 |
|
Carrots; finely sliced |
| 3 |
|
Garlic cloves; crushed |
| 1 |
|
Stick celery |
| 1 |
ts |
Fennel seeds |
| 3 |
pt |
Water |
| 1 |
ts |
Coarse salt |
| 4 |
|
Garlic cloves; peeled |
| 6 |
|
Egg yolks |
| 1/2 |
pt |
Extra virgin olive oil |
| 3 |
lb |
White fish fillets; monkfish, cod, |
|
|
; halibut |
| 12 |
sl |
Baguette |
INSTRUCTIONS
BROTH
LIAISON
FISH
Broth:
Place all the ingredients in a large pan and bring to the boil.
Reduce the heat and simmer for 35 minutes then allow the broth to
cool. Fish out the fish bones and sieve the rest of the stock into a
bowl.
Liaison:
In a food processor, combine the salt, garlic and egg yolks and
slowly add the oil as for mayonnaise. Season to taste.
Fish:
Heat two separate pans and tip a little of the stock into each pan.
This will need to be reduced by half and remember to skim off any
impurities which come to the top. Add the fish to one saucepan
(monkfish etc.) and cook for 7-8 minutes. Remove the other saucepan
of broth from the heat, add one ladle of broth to the liaison and
whisk. Return the whole liaison to a bowl and whisk into the rest of
the broth. The broth should be cool or else the sauce will curdle.
Add a touch of salt. Lift out the fish which has been cooking in the
other saucepan and carefully place into the bowl with the sauce. Rub
the slices of baguette with a garlic clove and dribble some oil over
them.
Serve by placing the baguette slices at the bottom of a deep bowl,
place a portion of fish on top then cover with a ladle of sauce.
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