Rouille Food

ROUILLE WITH POTATOES

Steps:

• Combine garlic and 1/2 cup oil in a small pot. Bring to a simmer over medium-high heat; cook until very tender, 5 to 7 minutes. Pour oil through a fine sieve into a bowl. Set aside garlic. Place potatoes in a pot; cover with 1 inch water. Bring to a boil. Reduce heat, and simmer potatoes until tender, about 12 minutes. Pass garlic and potatoes through a food mill into a bowl.
• Stir in saffron, pepper flakes, and paprika. Stir in egg yolks. Beat in garlic oil and remaining 1 1/2 cups olive oil with a mixer until emulsified. Season with about 1 teaspoon salt. Rouille can be refrigerated up to 2 days. (Note: The egg yolks in this recipe are not cooked.)

ROUILLE

Steps:

• Using a mortar and pestle, mash the garlic until it's a thick puree. (Don't use a food processor, it incorporates air.).
• Add salt, pound into a paste.
• Add herbs, continue to mash.
• Add bread crumbs and stock, mash until fully incorporated.
• When all ingredients are indistinguishable, transfer to a heavy bowl.
• Add the egg yolks, incorporate by mashing and stirring, in turn.
• Add the red pepper, mashing and stirring.
• Beat all together until sticky.
• Continue beating, adding oil in a thin stream. (At this point a food processor is handy, or a stand mixer.).
• When the oil is all added, the result should be a thick, heavy sauce, almost like a mayonniase or aioli.
• Season to taste with hot sauce, salt and pepper.

ROUILLE

Steps:

• Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
• With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

BOUILLABAISSE WITH ROUILLE

Steps:

• For the stock:
• Add all ingredients into a large stockpot and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain, reserving the stock, and cool in an ice water bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
• For the bouillabaisse:
• In another large, wide and shallow pan, over medium heat, add 2 tablespoons olive oil. When the oil is hot, add the onion and fennel, cook for 2 minutes. Deglaze with the Pernod, and add the tomatoes, fish stock, seaweed, hot Italian peppers, crushed red pepper and season with salt and pepper. Add the lobster meat and cook for 3 minutes, covering the pot with aluminum foil or lid. Then add the rest of the seafood and cook, covered for about 6 minutes until the clams and mussels have opened.
• For the rouille:
• In a food processor, combine the roasted red pepper, garlic, bread, egg yolk, Dijon, lemon juice and salt and pepper. While the food processor is still on, slowly drizzle in the olive oil.
• Serve the Bouillabaisse in bowls with the toasted bread and Rouille on the side.

ROUILLE

Steps:

• Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread crumbs and mash into garlic paste.
• Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.

ROUILLE

Steps:

• Place the red pepper under a hot grill and cook for 5 minutes on both sides, so that it softens and the skin is slightly charred.
• Remove the pepper from the grill and peel the skin with a small knife. Halve the pepper remove the seeds and roughly chop the flesh.
• Place the garlic, chilli, pepper and smoked paprika in a food processor or blender and puree to a smooth paste.
• With the motor running gradually pour in the olive oil until well combined, finally blend in the breadcrumbs.
• Season the rouille to taste. Serve

ROUILLE

Steps:

• Lay bell peppers on their sides on racks of gas burners and turn flame on high. (Or put on rack of broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 8 to 12 minutes. Transfer peppers to a bowl, then cover and let steam 20 minutes. Remove skin and seeds from peppers and tear flesh into large pieces.
• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).
• Purée bell peppers, garlic paste, jalapeño, and bread crumbs in a food processor. With motor running, slowly add oil, then lemon juice and pepper, blending until very smooth (it will look like an orange-pink mayonnaise).

SUMMER FISH STEW WITH ROUILLE

Steps:

• Twist the heads from the prawns, then peel away the legs and shells, but leave the tails intact. Devein each prawn. Fry the shells in 1 tbsp oil for 5 mins, until dark pink and golden in patches. Add the wine, boil down by two thirds, then pour in the stock. Strain into a jug, discarding the shells.
• Heat the rest of the oil in a deep frying pan or casserole. Add the fennel, onion and garlic, season, then cover and gently cook for 10 mins until softened. Meanwhile, peel the potato and cut into 2cm-ish chunks. Put into a pan of cold water, bring to the boil and cook for 5 mins until almost tender. Drain in a colander.
• Peel a strip of zest from the orange. Put the zest, star anise, bay and ½ tsp harissa into the pan. Fry gently, uncovered, for 5-10 mins, until the vegetables are soft, sweet and golden.
• Stir in the tomato purée, cook for 2 mins, then add the tomatoes and stock. Simmer for 10 mins until the sauce thickens slightly. Season to taste. The sauce can be made ahead, then reheated later in the day. Meantime, scrub the mussels or clams and pull away any stringy beards. Any that are open should be tapped sharply on the worktop - if they don't close after a few seconds, discard them.
• Reheat the sauce if necessary, then stir the potato, chunks of fish and prawns very gently into the stew. Bring back to the boil, then cover and gently simmer for 3 mins. Scatter the mussels or clams over the stew, then cover and cook for 2 mins more or until the shells have opened wide. Discard any that remain closed. The chunks of fish should flake easily and the prawns should be pink through. Scatter with the thyme leaves.
• To make the quick rouille, stir the rest of the harissa through the mayonnaise. Serve the stew in bowls, topped with spoonfuls of rouille, which will melt into the sauce and enrich it. Have some good bread ready, as you'll definitely want to mop up the juices.

ROUILLE

Steps:

• Crush saffron, and place in a medium bowl. Pour 1/4 cup boiling water over; steep 15 minutes.
• Meanwhile, chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.
• Add bread to saffron water; press to absorb.
• Add egg yolk; stir to combine. Gradually add 1/4 cup oil, drop by drop, stirring constantly, until smooth. Stir in remaining oil in a steady trickle.
• Stir in garlic, cayenne or chiles, and paprika, and season with salt.

ROUILLE - FRENCH MAYONNAISE

Steps:

• Infuse by combining saffron, lemon peel and shallots into a pot.
• Boil the ingredients with white wine, and heat until the mixture is almost dry.
• Let the mixture come all the way down to room temperature.
• Then place the mixture in the food processor As you are blending, add six whole cloves of garlic and six egg yolks.
• Make sure everything is completely pureed before drizzling in about two cups of olive oil.
• By the time your mixture is nice and thick, you're done.
• (If the processor binds up, splash in a little water!).