Recipe

Boursin And Fennel Seed Risotto Recipe

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Ingredients

---BROTH------
2 Carrots; finely sliced
1 Onion; finely sliced
1 Leek; finely sliced
1 Stick celery
3 pt Water
5 lb Fish heads & carcasses; broken up
3 Garlic cloves; crushed
1 ts Fennel seeds

Directions

Step #1 --LIAISON----- 1 ts Coarse salt 4 Garlic cloves; peeled 6 Egg yolks 1/2 pt Extra virgin olive oil----FISH------- 3 lb White fish fillets; -monkfish, cod, ; halibut 12 sl Baguette Broth: Place all the ingredients in a large pan & bring to the boil.
Step #2 Reduce the heat & let simmer for 35 mins then allow the broth to cool.
Step #3 Fish out the fish bones & sieve the rest of the stock into a bowl.
Step #4 Liaison: In a food processor/blender, mix the salt, garlic & egg yolks and slowly add the oil as for mayonnaise.
Step #5 Spice up to taste.
Step #6 Fish: Heat two separate pans & tip a little of the stock into each pan.
Step #7 This will need to be reduced by half & remember to skim off any impurities which come to the top.
Step #8 Add the fish to one saucepan (monkfish etc.
Step #9 ) & cook for 7-8 mins.
Step #10 Remove the other saucepan of broth from the heat, add one ladle of broth to the liaison and whisk.
Step #11 Return the whole liaison to a bowl & whisk into the rest of the broth.
Step #12 The broth should be cool or else the sauce will curdle.
Step #13 Add a touch of salt.
Step #14 Lift out the fish which has been cooking in the other saucepan & carefully place this into the bowl with the sauce.
Step #15 Rub the slices of baguette with a garlic clove & dribble some oil over them.
Step #16 Serve by placing the baguette slices at the bottom of a deep bowl, place a portion of fish on top then cover with a ladle of sauce.
Step #17 --.
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Boursin And Fennel Seed Risotto Recipe

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