BOURRIDE

Preparation Method :

• Rinse the fish trimmings under running water, removing any traces of blood.
• Put in a large pan with leek, the onion, tomatoes, clove garlic, the peel, herbs and vinegar. Add the water and simmer gently for 20 to 25 minutes.
• Meanwhile, make the aioli: mash the garlic cloves with a good pinch of salt, and then beat in the egg yolks.
• Add a few drops of oil, whisking constantly, then a few more, still whisking, until the mixture is thick enough to absorb the oil in a thin, steady stream.
• This will take longer than when making ordinary mayonnaise, as the garlic 'thins' the eggs. When all the oil is added you should finish with a very thick, yellow mayonnaise.
• Season with white pepper and lemon juice to taste, then transfer to a small heavy-based pan and reserve.
• Strain the cooked stock and discard the seasonings. Heat olive oil in a large pan, add the remaining leek and clove garlic, and fry gently for 2 to 3 minutes.
• Arrange the finely sliced potatoes in a layer on top, covering the base of the pan.
• Lay the fish fillets on top of the potatoes, season lightly with salt and black pepper, then pour the strained stock over.
• Simmer gently for 10 to 20 minutes until the fish is just cooked and flakes easily - check after 10 minutes.
• While the fish is simmering, pour enough oil into a large frying pan to cover the bottom. Rub both sides of the bread with the remaining clove of garlic, then fry, two at a time, until golden on both sides.
• Drain thoroughly on paper towels, cut into croutons and put in a bowl.
• Place the fish in the centre of a warmed dish and arrange the potatoes around it. Cover and keep warm.
• Reduce the liquid left in the pan by fast boiling until you have a scant. Check the seasoning, and then pour through a sieve on to the aioli, stirring.
• Put over a low heat and stir for 1 to 2 minutes until the sauce thickens slightly, then pour over the fish and potatoes.
• Garnish and serve with the croutons.