Monkfish bourride with aïoli
Monkfish poached with vegetables and white wine, its broth enriched off the heat with aïoli.
Active time30 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 4 cloves of garlic
- 2 leek whites
- 1 celery stalk
- 2 fresh thyme sprigs
- 2 carrots
- 1 bay leaf
- 1 tbsp fennel seeds
- 2 raw eggs
- 1000 g trimmed monkfish tail in slices
- 50 ml sunflower oil
- 80 ml olive oil
- 1 tsp Dijon mustard
- 1 pinch of ground black pepper for the aïoli
- 1 pinch of ground black pepper for the broth
- 1 pinch of fine salt for the aïoli
- 1 pinch of fine salt for the broth
- 500 ml dry white wine
Preparation
Peel the carrots and garlic. Wash celery and leeks and finely dice the vegetables. Crush the garlic for the broth (2 cloves). Sweat the vegetables in 30 ml olive oil in a casserole. Add wine, this garlic, fennel seeds, bay, thyme, the broth's salt (1 pinch) and the broth's pepper (1 pinch). Cover and simmer for 30 minutes.
4 cloves of garlic2 leek whites1 celery stalk2 fresh thyme sprigs2 carrots1 bay leaf1 tbsp fennel seeds80 ml olive oil1 pinch of ground black pepper for the broth1 pinch of fine salt for the broth500 ml dry white wine- knife
- peeler
- chopping board
- lidded casserole
- spatula
Meanwhile, crush the aïoli's garlic (2 cloves) with its salt (1 pinch). Separate the egg yolks; refrigerate the whites for another use. Whisk yolks, garlic, mustard and the aïoli's pepper (1 pinch). Slowly whisk in 50 ml olive oil, then all the sunflower oil, until thick and emulsified. Keep chilled while the fish cooks.
2 raw eggs50 ml sunflower oil1 tsp Dijon mustard1 pinch of ground black pepper for the aïoli1 pinch of fine salt for the aïoli- mortar
- pestle
- bowl
- whisk
Lay the monkfish in the vegetable broth. Cover and gently poach for about 15 minutes until opaque and easily flaking. Transfer to a serving dish. Remove bay and thyme.
1000 g trimmed monkfish tail in slices- lidded casserole
- skimmer
- dish
Take the casserole off the heat and wait until the broth stops simmering. Loosen the aïoli with a little hot broth, then gently whisk it into the rest. Do not boil again or the sauce may split. Return the monkfish and serve immediately with the vegetables.
- casserole
- whisk
- ladle
Allergens
- Celery
- Eggs
- Fish
- Mustard
- Sulphites
Composition to check for: Crustaceans, Gluten, Lupin, Milk, Molluscs, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration