Bourride with Lemon Aoli

Bourride with Lemon Aoli
Photo by Pornchai Mittongtare

Ingredients

  • 4 pounds halibut fillets
  • ¼ cup fresh lemon juice
  • Fresh chervil sprigs
  • 5 cups leeks
  • 4 large egg yolks
  • ¼ cup extra-virgin olive oil
  • 2 large fennel bulbs
  • + 6 more ingredients
    • Lemon Aioli
    • 3 tablespoons 1x1/16-inch strips orange peel
    • ½ teaspoon saffron threads
    • 2 large carrots
    • 4 Turkish bay leaves
    • 5 ½ cups bottled clam juice or fish stock

Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli. Mix lemon juice and saffron in small bowl; set aside. Heat oil in large pot over medium heat. Add leeks, fennel, and carrots; sauté 10 minutes. Stir in bay leaves and orange peel, then clam juice and lemon-saffron mixture. Bring t...

View full recipe at Epicurious

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