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Fish bourride recipe

Bourride de poissons
Preparation time
30 min
Cooking time
20 min

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).


  • 2 char fillets
  • 2 fera (broad whitefish) filets
  • 20 perch fillets
  • 1 litre of fish stock
  • 12 cloves of garlic
  • 500ml of cream
  • 8 egg yolks
  • 2 tomatoes
  • 8 stoned olives
  • 4 mini fennel bulbs
  • 8 potatoes


Add the finely chopped cloves to the fish stock. Poach the char and whitefish for several minutes. Leave them to drain on a cloth. Fold cream into the fish stock and the egg yolks. Cook the mixture "à la nappe" (see below), just like custard. Pass through a conical strainer and maintain the heat without boiling. Dust the perch fillets with flour, fry them in olive oil, and leave to drain  on a cloth. 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.

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