Bourride of Plaice and Mussels

Name: Bourride of Plaice and Mussels
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 egg yolks; lemon juice; paprika or parsley, to garnish; 2 garlic cloves, blanched and mashed; 175 ml/6 fl oz olive oil; 1 shallot, finely chopped; 25 g/1 oz butter; 2 garlic cloves; 2 leeks, finely sliced, blanched and refreshed; 150 ml/¼ pint dry white wine; 1 sprig of thyme; 1 kg/2 lb cooked mussels (250 g/½ lb shelled weight), cooking liquid reserved; 150 ml/¼ pint fish stock; salt and freshly ground black pepper; 2 tablespoons double cream; paprika or parsley, to garnish; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

25 g/1 oz butter
1 shallot, finely chopped
2<

Europe
United Kingdom
Dinner
Pescatarian
Gluten-free
Spicy
England

Method

Heat the butter and cook the shallots, leeks and garlic until softened. Add the thyme, wine, stock and mussel liquid and cook for 10 minutes. Add the plaice and mussels, poach for 5 minutes, remove and keep hot. Reduce the liquid to one-quarter; remove the garlic, add the cream, simmer and remove from the heat.

Make the aioli, then whisk 6