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Fish Bourride

Demonstrated by: Chef George Bouillon.
French Cuisine - February 16, 2001.



Fish Bourride

  • 2 teaspoons olive oil
  • 1 lb carrots, diced
  • 1 lb potatoes, diced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 to 3 teaspoons minced garlic
  • 1 leek, diced
  • 2 to 3 cups water
  • Salt, pepper and thyme to taste
  • 2 bay leaves
  • 1 lb firm white fish fillet (mahimahi, swordfish, mackerel, or halibut)
  • 3 egg yolks
  • 2 teaspoons Dijon mustard
  • 1 cup olive oil
  • Parsley


In a large saucepot, heat the oil. Sauté carrots, potatoes, onion, celery, garlic, and leek for 2 to 5 minutes. Add water and seasonings; bring to a boil and cook for 15 minutes. Add fish and poach until fish is done. In a blender or food processor, process yolks and mustard; slowly add oil until mixture is the thick and creamy. Place vegetables on a platter; top with fish. Serve with sauce. Garnish with parsley. Makes 2 to 4 servings.


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