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Le Chaudron recipe
Bourride de lotte
Monkfish bourride with aïoli
⏱ 45 minServes 4Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1.2 kg (2.6 lb)skinless monkfish fillet
500 g (18 oz)Charlotte potatoes (or other waxy potatoes)
300 ml (1¼ cups)homemade aioli
2yellow onions, thinly sliced
4 clovesgarlic, crushed
200 ml (¾ cup)dry white wine
1bouquet garnithyme, bay leaf, parsley
4egg yolksto thicken at the end
- 1.2 kg (2.6 lb) skinless monkfish fillet
- 500 g (18 oz) Charlotte potatoes (or other waxy potatoes)
- 300 ml (1¼ cups) homemade aioli
- 2 yellow onions, thinly sliced
- 4 cloves garlic, crushed
- 200 ml (¾ cup) dry white wine
- 1 bouquet garni thyme, bay leaf, parsley
- 4 egg yolks to thicken at the end
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the sliced onions and garlic in a drizzle of olive oil in the pot for 8 minutes.
- Add 1.5 L (1½ qt) of water and the white wine, then the bouquet garni, and bring to a gentle simmer.
- Cook the peeled, cubed potatoes in the broth for 15 minutes until tender.
- Cut the monkfish into thick 4 cm (1½ in) medallions and add them to the simmering broth for 10 minutes.
- Lift out the fish and potatoes carefully and keep warm on a large covered platter.
- Strain the broth through a fine-mesh strainer and return it to the pot over very low heat.
- Mix the aïoli with the egg yolks, then whisk in the hot broth in a thin stream off the heat.
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