Bourride albigeoise

Name: Bourride albigeoise
Total time: 50 min
Yield: Serves 4
Cuisine: Albigeois
Ingredients: 1.2 kg (2⅔ lb) monkfish; 4 garlic cloves; 2 egg yolks; 200 ml (generous ¾ cup) olive oil; 1 leek (white part); 1 onion; 200 ml (¾ cup) dry white wine; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Albi bourride, monkfish in garlic sauce

⏱ 50 minServes 4Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1.2 kg (2.6 lb)monkfish
4 clovesgarlic
2egg yolks
200 ml (¾ cup)olive oil
1leek (white part)
1onion
200 ml (¾ cup)dry white wine
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1.2 kg (2.6 lb) monkfish
4 cloves garlic
2 egg yolks
200 ml (¾ cup) olive oil
1 leek (white part)
1 onion
200 ml (¾ cup) dry white wine
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 stockpot, 5 L (5 qt)

1 whisk

1 bowl (500 ml / 2 cups)

03 — Method

Make an aïoli: pound the garlic (germ removed), then whisk the egg yolks while drizzling in the olive oil until thick and smooth.
Slice the leek white and onion and sweat 5 min in the stockpot with a little olive oil until soft.
Add the dry white wine and 500 ml (2 cups) water, season and bring to a simmer to make a court-bouillon.
Add the monkfish pieces and poach 8 min over low heat until opaque and firm.
Remove the fish and keep warm. Off the heat, whisk a few ladles of hot broth into the aïoli to make the sauce, without boiling.
Pour the sauce back over the vegetables and heat gently without boiling, then spoon over the monkfish and serve with toasted bread croutons.