Bourride of Mahi Mahi with Garlic Mayonnaise
| Yield: | 4 Servings |
| Categories: | Seafood, Sauces |
| 2 | tb | Dry white wine |
| 1 | ts | Saffron |
| 2 | tb | Pernod |
| 4 | Mahi mahi fillets (6 oz ea) | |
| 2 | tb | Olive oil |
| 3 | Fennel bulbs; stems removed (reserve the stems), cores removed, and julienned | |
| 1 | Sprig fresh thyme | |
| 1 | Tomato; diced | |
| Salt and pepper (to taste) | ||
| 1 | c | Vegetable oil |
| GARLIC MAYONNAISE | ||
| 1 | Bulb garlic; cloves peeled, and finely chopped | |
| 1 | Egg yolk | |
| 1 | tb | Dijon mustard |
| Salt and pepper (to taste) | ||
| 1 | c | Olive oil |
| 1 | tb | -Boiling water |
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