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Method :
First make the
court bouillon. Put the water, wine, onion, leek, lemon, herbs, fish
trimmings, salt and peppercorns into a large saucepan. Bring to the boil
and then simmer for 45 minutes. Meanwhile, make the aioli. Put the garlic
in a bowl with a pinch of salt and crush with the back of a spoon. Add the
egg yolks and beat with an electric mixer for about 30 seconds until
creamy. Gradually beat in the olive oil, adding it drop by drop until the
mixture begins to thicken, then adding it in a thin continuous stream.
Continue beating until thickened. Stir in lemon juice to achieve the
desired consistency and season to taste with salt and pepper. Set aside
until required.
Strain the
court bouillon into a clean saucepan and add the pieces of fish and the
potatoes. Cover the pan and bring to the boil. Reduce the heat and simmer
gently for 15 minutes, or until the fish and potatoes are cooked. Remove
with a slotted spoon and transfer to a deep dish or tureen.
Measure the
court bouillon and, if necessary, make up to 600ml / 1 pint with water.
Beat the egg yolks into 150ml / 1/4 pint of the aioli. Add a little of the
court bouillon and blend well together. Return to the pan with the rest of
the court bouillon and cook gently over a low heat, stirring constantly,
until the sauce is thick enough to coat the back of a spoon. Pour the
sauce over the fish and potatoes.
To serve, place
1-2 slices of French bread in each hot soup plate. Arrange some fish and
potatoes in their sauce on top. Sprinkle with chopped parsley and serve
the remaining aioli separetly.
Serves 4-6
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