Bourride of Eel

Name: Bourride of Eel
Cuisine: British
Ingredients: 1 kg/2¼ lb fresh eel; 10 small new potatoes cut in half and turned; 4-6 young carrots each to weigh about 85g/3oz; 12 small peeled shallots; 1.2 litres/2 pts of court bouillon omitting the vinegar and the lemon grass; 1.2 litres/2 pts of court bouillon omitting the vinegar and the lemon grass; 1.2 litres/2 pts of court bouillon omitting the vinegar and the lemon grass; 30 ml/1 fl oz white wine vinegar; 1 tbsp chopped parsley; 2 cloves of garlic; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 4 egg yolks; 225 ml/8 fl oz olive oil; lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Traditionally made with a mixture of small fish this very provincial dish is great with eel and when thickened, as it is with aioli, becomes very rich and sumptuously garlicky. It is best served as one would a bouillabaisse, in a large soup tureen in the middle of the table for your guests to tuck into as they wish.

Ingredients

1 kg/2¼ lb fresh eel
10 small new potatoes cut in half and turned

Europe
France
United Kingdom
Fish course
Gluten-free
Pescatarian

Method

First make the aioli; this can be made a day in advance if wished. Crush the peeled garlic with a teaspoon of the sea salt. Stir in the egg yolks then gradually whisk in the oil, add the lemon juice and adjust the seasoning.

Cut the eel into pieces 5-6cm/2-2½in long and season.

Turn the potatoes till they are all the same size. Peel the carrots into long cylinders and cut at an