Chef Joseph Zumpano's Bourride at Black Salt
Adapted from:
 http://www.washingtonian.com/dining/whats_new/2006/bourride_recipe.html
Chris Shenton 2006-02-11
Serves 2

The quick version of this uses clam juice instead of fumet (fish
stock) and commercial mayonaise instead of home made.  It also
produced way too much food, especially given how restaurantly-rich
this is.  I'm cutting it back by four, which still serves two people.

Other fish can be used: the Chef's quick recipe uses Rockfish instead
of Monkfish.  Other recipes use other ingredients and omit the cream
entirely.  This one is interesting because the fish isn't cooked in
the broth like many other fish stews, the texture is more distinct.

We're changing the preperation order.  The chef pre-sears the fish then
reheats in the oven at serving time; that's great for restaurants but is
extra steps for the home cook.  I'm also omitting the Haricot Vert as
we forgot them; they're blanched then added to the dish at serving time.

Frankly, I'm not convinced the homemade aioli nor the store-bought
mayonnaise would be missed if omitted due to the richness of the broth.
Because this is such a small amount, we use a whisk instead of a food
processor but this leaves the herbs a but chunky.


Pernod Aioli

1/2	C	Pernod
1	Tbs	Garlic, chopped
1	Tbs	Shallots, chopped
3/4	tsp	Dijon Mustard
1		Egg Yolk
1	Tbs	Lemon Juice
		Salt
		Pepper
3	Tbs	Canola Oil

Reduce Pernod by 3/4 giving 1 fluid ounce or 2 Tbs; cool.
Mince finely Garlic, Shallots, Mustard.
Add Egg Yolks and Lemon Juice and whisk.
While whisking, drizzle in Canola Oil and whisk until thickened.
Season with Salt and Pepper.
Whisk reduced and cooled Pernod into Mayonnaise.
Keeps refrigerated for a week.


Bourride

1	Tbs	Garlic, chopped
1	Tbs	Shallot, chopped
1	Tbs	Fennel, chopped
2	Tbs	Unsalted Butter
1	Cup	Heavy Cream
1/4	Cup	Pernod
2	Cup	Clam Juice or Fumet (strong fish stock)
3	Tbs	Pernod Aioli (from above, or mayonnaise)

1	Tbs	Canola Oil
2		Sea Scallops
1/2	Pound	Salmon fillet, thick cut, cut into two pieces
2	ounces	Monkfish, cut into two medallions

2	tsp	Fresh Parsley, chopped
2	tsp	Fresh Sorrel, chopped (or Tarragon)
1	Tbs	Lemon Juice
2		Oysters, shucked, with their liquor
2	slices	French bread, baked until well-dried (not in toaster)
		Salt
		Pepper

Sweat Garlic, Shallots, Fennel in 1 Tbs Butter.
Add Cream and Pernod and reduce by half, about 8 minutes.
Add Clam Juice (or Fumet) and reduce by a quarter, about 5 minutes.
Whisk in rest of the butter, then Pernod Aioli until combined.

Meanwhile, sear the Monkfish, Salmon and Scallops in Oil to brown and
cook until not quite done, 3, 2, and 1 minute per side respectively.
Remove from heat until read to serve.

At serving time, briefly reheat the fish in the skillet, until barely rare.
Add Parsley, Sorrel, Lemon Juice and Oysters with their liquor to the broth.
Simmer one minute and adjust Salt and Pepper.
Distribute fish between heated serving bowls, spoon bourride over,
top with toasted Bread slathered with any remaining Aioli.