Bourride A La Toulonaise
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Eggs | New Orleans | Arn, Masterchefs, Norleans, Sauces, Seafood | 4 | Servings |
INGREDIENTS
| 2 1/2 | lb | Fish, assorted whole if |
| small cut into pieces | ||
| if large | ||
| 2 | Tomatoes, peeled seeded | |
| chopped | ||
| 1 | Leek, chopped | |
| 1/2 | c | Fennel, chopped |
| 2 | Potatoes, quartered | |
| 1 | Onion, red chopped | |
| 1 | Bay leaf | |
| 1/2 | t | Thyme |
| 4 | Garlic, cloves | |
| 2 | T | Parsley |
| 8 | Mussels | |
| 8 | Crawfish | |
| 1 | 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 |
INSTRUCTIONS
Put all of the ingredients from the fish down to the lemon in a large kettle. Over heat, pour on boiling water or stock. Add mushrooms, cover and cook for 20 minutes. Strain the liquid into another pan and boil to reduce. Add a bit of the hot liquid to the beaten yolks, whisking constantly. 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. Place fish and shellfish on a platter and pour the sauce over them. Garnish with croutons or toasts. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 658
Calories From Fat: 175
Total Fat: 19.5g
Cholesterol: 391.6mg
Sodium: 1732mg
Potassium: 2106.7mg
Carbohydrates: 35.7g
Fiber: 10.4g
Sugar: 4g
Protein: 84.3g