How to make Burgundian pochouse?
This recipe takes 85 minutes for 6 servings, intermediate difficulty.
Pochouse is a bit like fish soup but Burgundian-style!
25 min
Prep time
60 min
Cook time
6
Servings
Intermediate
Difficulty
1h25
Total time
Lunch
Meal type
What ingredients for Burgundian pochouse?
How to prepare Burgundian pochouse?
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1
Clean the fish, cut them into pieces.
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2
Put the heads in a pot with water, chopped onion with a clove of garlic, carrot, bouquet garni, and seasoning.
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3
Simmer gently for 45 minutes. Strain, then reduce strongly.
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4
In another pot, put the crushed garlic cloves, aromatics, and seasoning, deglaze with wine and add the fish.
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5
Bring quickly to a boil (at this point you can add a small glass of cognac and flambe), and cook for 10 minutes. Meanwhile, thicken 2 dl of reduced stock with butter mixed with flour.
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6
When the fish is cooked, remove them and keep warm.
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7
Add the thickened stock and cream to the pot.
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8
Season as needed, pour the sauce over the fish, sprinkle generously with chopped parsley and serve hot with fried croutons.
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Frequently asked questions
Preparation takes 25 minutes and cooking takes 60 minutes, for a total of 85 minutes.
This recipe serves 6 people. You can adjust the quantities directly on the page.
This recipe is hard difficulty. It is suitable for experienced cooks.
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