Quick Bourride
serves 4
Use leftovers from braised sirloin tips with roasted garlic to save time on this dish from the Languedoc region of France.
This recipe is part of Andrew Schloss's Sunday Dinners.
1/4 cup reserved roasted garlic from braised sirloin tips with roasted garlic
3 tablespoons mayonnaise
juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
1 teaspoon cornstarch, sifted
1 1/2 pounds skinned white-meated fish fillet (such as flounder, red snapper, black bass, etc.)
1/2 cup flour
2 tablespoons olive oil
1/2 onion, chopped
3/4 cup white wine
3/4 cup clam juice
1 cup reserved fennel, chopped
prep: 10 minutes
total: 15 minutes
skillet
whisk
1. Mash the roasted garlic and mix with the mayonnaise, lemon juice, extra-virgin olive oil and cornstarch. Set aside.
2. Cut the fish into 8 large pieces, and dredge in flour that has been seasoned with salt and pepper to taste.
3. In a skillet, heat the olive oil over medium-high heat. Add the fish and cook until brown on both sides, about 2 minutes. Remove and set aside.
4. Add the onion to the oil left in the pan and cook until softened, stirring frequently, about 1 minute. Add the wine and boil for 1 minute. Add the clam juice the fennel and stir.
5. Return the fish to the skillet and simmer for 4 minutes, until the fish flakes to gentle pressure. Remove the fish to a warm serving bowl. Heat the liquid in the pan to a boil and boil vigorously for 1 minute. Over low heat, whisk the garlic mixture and heat until lightly thickened, about 1 minute. Pour the sauce over the fish.
