Recipe: Bouillabaisse – Easy Method

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Ingredients:-

  • pints fish stock
  • 1 medium onion, sliced finely
  • 1 tablespoon cream
  • 1 egg yolk
  • 1 oz crème de riz (or rice flour)
  • 1 glass white wine
  • fillets of fried fish


    Method:-

      • Slice the onion and fry until golden brown
      • Stir in the crème de riz, add the stock and stir until it boils
      • Cover and simmer for ½ hour
      • Strain through a fine sieve
      • Bring back to nearly boiling
      • Beat egg yolk, add cream to egg and pour into the soup
      • Stir until thickens slightly but do not let it boil
      • Add wine and season with salt and pepper
      • Fry some small fillets of white fish in olive oil and put in a serving bowl. Pour soup over and serve with cut lemon.
      • Mrs Beatons

      Note:-

      C.Mict07


      Salmon


      Butter, salt and pepper on 1 inch slices of salmon. Put each salmon piece in an envelope of foil and bake in oven at Gas Mark 6 for 10 minutes.


      Serve and pour a bechemal sauce flavoured with chopped anchovies over fish



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