Bourride (Halibut) with Lemon Aioli

When I want to impress a girl that I really care for this is my go to recipe. It works 90% of the time and if it does not work who cares because it taste so good…The lemon and halibut were meant to be together a marriage made in culinary heaven. :o)

Ingredients

8 Servings

  • Lemon Aioli (See recipe below)
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon (generous) saffron threads, crushed
  • 1/4 cup extra-virgin olive oil
  • 5 cups chopped leeks (white and pale green parts only; about 4 large)
  • 2 large fennel bulbs, trimmed, diced
  • 2 large carrots, peeled, diced
  • 4 Turkish bay leaves
  • 3 tablespoons 1 x 1/16-inch strips orange peel (orange part only)
  • 5 1/2 cups bottled clam juice or fish stock
  • 4 pounds halibut fillets, cut into 2-inch chunks
  • 4 large egg yolks
  • Fresh chervil sprigs (optional)

Directions

  • 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 to boil over medium-high heat. Add fish; reduce heat to medium. Simmer until fish is opaque in center, occasionally spooning liquid over fish to submerge if necessary, about 8 minutes. Using slotted spoon, transfer fish to large bowl; cover.
  • Boil liquid in pot 10 minutes to reduce slightly. Whisk 1/2 cup reduced liquid into bowl with 1 1/3 cups aioli, then you will need to temper the egg yolks or you will have scramble eggs. So slowly whisk in egg yolks. Return yolk-aioli mixture to remaining liquid in pot. Using wooden spoon, stir constantly over medium-low heat until sauce thickens slightly, about 7 minutes (do not boil or you will have scramble eggs). Remove from heat. Season with salt and pepper. Stir fish and any accumulated juices into hot sauce in pot; let stand until fish is heated through, about 5 minutes.
  • Divide bourride among 8 shallow bowls. Garnish with chervil sprigs, if desired. Serve remaining aioli alongside.

Lemon Aioli

Ingredients

  1. 10 garlic cloves, peeled, center germ removed
  2. 1 teaspoon salt
  3. 4 large egg yolks
  4. 6 tablespoons water
  5. 1/4 cup fresh lemon juice
  6. 2 teaspoons Dijon mustard
  7. 2 cups light fruity olive oil

Preparation

  1. Mash garlic and salt in mortar with pestle until paste forms. Whisk egg yolks, 6 tablespoons water, lemon juice, and mustard in medium metal bowl. Whisk in garlic mixture. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 10 minutes total. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk mixture in very thin slow stream; continue whisking until aioli is thick. Season to taste with pepper and more salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.)