Bourride Recipes

Ingredients :

4 tbsp

2

2

4 cups

1 cup

4 tbsp

1 tsp

400g

400g

4 tbsp

1.5 tbsp

butter

onions, sliced

parsnips, sliced

chicken or seafood stock

white wine

freshly squeezed lime juice

cracked black pepper

gem fish fillet, cut into large chunks

mussels, in shell, debearded and scrubbed

sour cream

chopped fresh dill

1. Heat butter in a large saucepan over moderate heat.

2. Add onions and parsnips, cook for 2 minutes, stirring constantly.

3. Add stock, wine, lime juice, pepper, fish and mussels, and bring mixture to the boil, reduce heat to a simmer and cook until shells open.

4. Remove vegetables, gemfish and mussels with a slotted spoon.

5. Remove flesh from mussel shells, reserve.

6. Add the sour cream to the stock mixture, simmer until reduced by half and sauce begins to thicken.

7. Add the reserved vegetables and seafood to the sauce, stir in the dill and serve.

Serves 4

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