Vegetable bourride

Vegetable bourride

By
From
Nature
Serves
4
Prep
15 mins
Cooking time
20 mins
Photographer
Françoise Nicol

AD— The recipe looks long, but takes only about half an hour, as you can prepare the vegetables while cooking the stock. It’s all a matter of organisation…

PN— A big dish of vegetables, an original and very nutritious recipe, Mediterranean in style and low in fat, like we should all eat more often!

Make the stock

Ingredients

Quantity Ingredient
3 fennel bulbs
1 small leek, white part only
1 white onion
2 garlic cloves
1 star anise
1 litre water
1 sprig marjoram
1 sprig thyme
salt
2 eggs

Method

  1. Take the outer leaves off 3 fennel bulbs, dice them and set aside the rest of the bulbs. Finely dice the white part of 1 small leek, 1 white onion and 2 garlic cloves.
  2. Lightly fry the garlic with a splash of olive oil. Add the leek and onion and cook gently for 5 minutes. Add the diced fennel. Cover and cook for a further 10 minutes. Add 1 star anise, 1 litre of water, 1 sprig of marjoram and 1 sprig of thyme, add salt, bring to a boil then simmer gently for 20 minutes.
  3. Hard boil 2 eggs (10 minutes), cool and shell them.

Prepare the vegetables

Ingredients

Quantity Ingredient
4 poivrade artichokes
water
1 lemon, juiced
4 carrots, with their tops
4 spring onions
4 courgettes
A splash olive oil
1 avocado
lemon
12 segments Tomato confit

Method

  1. Turn and quarter 4 poivrade artichokes (small purple artichokes) and put to one side in water with juice of 1 lemon. Slice 4 carrots with their tops, 4 spring onions and 4 courgettes at an angle.
  2. Immerse the carrots and fennel bulbs in boiling water and, after 5 minutes, add the courgettes. Cook for a further 5 minutes then drain all these vegetables.
  3. At the same time, cook the artichokes in a sauté pan with a splash of olive oil until tender.
  4. Peel 1 avocado, cut into quarters, sprinkle with lemon and season.
  5. Add the carrots, fennel bulbs, courgettes, spring onions and 12 segments of tomato confit to the sauté pan with the artichokes, stir and keep on a very low heat.

To finish the vegetable bourride

Ingredients

Quantity Ingredient
250g haddock

Method

  1. Cut up the hard boil eggs and crush with a fork.
  2. Remove the herbs and star anise from the stock and blend. Add the crushed eggs and blend again.
  3. Reheat the stock and add 250 g haddock. Turn off the heat and leave to poach for 5 minutes then take out with a slotted spoon.
  4. Place the vegetables in a hollow dish. Add the avocado quarters. Check the seasoning and the temperature of the stock and give it another burst in the blender to emulsify thoroughly. Pour over the vegetables, nice and hot.
  5. Flake the haddock and spread it over the vegetables. Serve immediately.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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