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- Bourride of Sea Bass, Sole & Langoustines
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Ingredients
- 2 tomatoes, sliced
- 6 garlic cloves
- 1 egg yolk
- 0.5 lemon, juiced
- 350 ml of olive oil
- 1 red chilli, deseeded and finely chopped
- 8 shell fish, raw and defrosted
- 4 sundried tomatoes in oil, chopped
- 4 2.5 cm slices baguette, cut at an angle
- 1 medium onion, finely chopped
- 225 g of sea bass fillets, with the skin left on, sliced into three
- 1 small leek, finely chopped
- 0.5 fennel bulb, finely chopped
- 2 strips of orange peel
- 1 bay leaf
- 1 sprig of thyme
- 1 handful of fresh parsley, finely chopped, to garnish
- 1.2 litre of fish stock
- 1 pinch of saffron
- 8 dover sole fillets