Fish bourride recipe
Some history
"À la nappe" cookery involves heating gently while stirring continuously with a spatula. Once the mixture forms a complete film on the spatula, it is said to be cooked "à la nappe" (in a layer).
Ingredients
- 2 char fillets
- 2 fera (broad whitefish) fillets
- 20 perch fillets
- 1 litre of fish stock
- 12 garlic cloves
- 500ml of cream
- 8 egg yolks
- 2 tomatoes
- 8 stoned olives
- 4 mini fennel bulbs
- 8 potatoes
Preparation
Add the finely chopped cloves to the fish stock.
Poach the char and whitefish for several minutes.
Leave them to drain on a clothe.
Fold cream into the fish stock and the egg yolks.
Cook the mixture "à la nappe" just like custard.
Strain through a sieve and maintain the heat without boiling.
Dust the perch fillets with flour, fry them in olive oil, and leave to drain on a clothe.
Lay out the cooked whitefish and char in a soup plate.
Top with sauce.
Add the perch fillets, a few diced tomato cubes, the sliced olives, and the thinly sliced fennel.
Serve the boiled potatoes with croutons and garlic bread.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.