​Les Kincaid's

Lifestyles

 

Enjoy This Recipe Courtesy of Chef Les Kincaid 

La Bourride

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Bourride Base, (recipe follows)
Pinch saffron
1 cup julienne leeks 
3 cups peeled, seeded, and chopped tomatoes
Juice and strips of zest from 1 orange 
1 cup julienne fennel 
2 tablespoons chopped garlic 
2 tablespoons finely chopped freshly parsley leaves
Salt and freshly ground black pepper
4 pounds of white fish, such as mullet, ocean perch or Pollack, cleaned and filleted 
1 cup Aioli, (recipe in Sauces)
8 egg yolks 
6 to 8 (1-inch) slices crusty French bread
Rouille, (recipe in Sauces)

Put the stock in a large, heavy pot on medium heat and bring to a gentle boil. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Simmer the liquid for 6 minutes. Season the fish with salt and pepper. Add the fish to the pot. Cook for 12 minutes, or until the fish is flaky. Remove the fish and set aside. In a large saucepan, over low heat, combine 1/4 cup of the Aioli and the egg yolks, together.  Whisk until smooth. Slowly whisk into the fish liquid. Continue to cook until the liquid starts to thicken, 2 to 3 minutes. Remove from the heat. To serve, place the croutons in the center of each bowl. Ladle the sauce over the bread. Lay a couple pieces of fish on top of the crouton.  Serve the remaining Aioli and Rouille in sauce boats to the side of the La Bourride.

La Bourride Base
2 tablespoons olive oil
1 cup chopped yellow onions 
1/2 cup chopped celery
Salt 
Freshly ground black pepper
3 cloves garlic
1 whole bay leaf
8 black peppercorns
2 sprigs thyme
1 pound fish bones 
8 to 10 cups water 
1 cup dry white wine

Heat the olive oil in a large saucepan over medium heat. Add the onions and celery. Season with salt and pepper. Sauté for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaf, peppercorns, and thyme. Add the fish bones, water and wine. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from the heat and strain.


Sauces