ROUILLE
As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and delivers a true burst of Mediterranean flavor.
Categories Garlic No-Cook Vegetarian Vegan Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 6
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:
- Peel potato and place with the cooking liquid in the container of a blender. Add the garlic, paprika and cayenne. Blend until very smooth.
- Add the egg yolk and pulse to combine. With the motor running, very slowly drizzle in the olive oil. Season to taste with salt.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 16 grams, Carbohydrate 4 grams, Fat 19 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 117 milligrams, Sugar 0 grams
ROUILLE WITH POTATOES
The potatoes give this garlicky rouille condiment some added heft.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Yield Makes 3 cups
Number Of Ingredients 8
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:
- 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.
ROUILLE
This rouille is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try with: shellfish, grilled fish, or pork, bouillabaisse.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 40m
Yield Makes 1 1/2 cups
Number Of Ingredients 9
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.
GRILLED TUNA WITH POTATO-TOMATO GRATIN AND ROUILLE
This dish takes me back to Pantelleria, a tiny volcanic island in the Mediterranean, situated between North Africa and Sicily. Undeveloped and relatively untouched by the modern world, the island is famous for two things: the caper bushes that dominate the dry, brush-covered hillsides of the rocky coast, and resident Giorgio Armani. My husband and I spent a magical week in that salt-drenched haven, eating grilled, freshly caught tuna; bowls of couscous; and salads of tomatoes, potatoes, and capers. The grilled tuna and the combination of tomatoes and potatoes in this dish are a tribute to those leisurely days on Pantelleria. And though rouille isn't part of their Moorish-meets-Italian culinary lexicon, I'm sure the Pantellerians would love this saffron-tinted, spicy pepper mayonnaise.
Number Of Ingredients 31
Steps:
- Season the fish with the lemon zest, chile, thyme, and parsley. Cover, and refrigerate at least 4 hours.
- Light the grill 30 to 40 minutes before cooking, and remove the fish from the refrigerator to come to room temperature.
- When the coals are broken down, red, and glowing, brush the fish with olive oil, and season on both sides with fleur de sel and cracked black pepper. Grill the fish 2 to 3 minutes per side, rotating it once or twice. The tuna should be well seared but still rare.
- Scatter the arugula onto a large platter and arrange the tuna on top. Squeeze some lemon juice over the fish, and then drizzle the fish with the super-good olive oil. Dollop each piece of fish with rouille, and serve the potato-tomato gratin and the rest of the rouille on the side.
- Char the pepper on a medium-hot grill, on the burner of a gas stove, or in the broiler. Place the pepper in a small paper bag and close tightly. Let steam 15 minutes.
- Toast the saffron in a small pan over medium heat until it just dries and becomes brittle. Be careful not to burn it.
- Place the egg yolk in a stainless steel bowl. Begin to whisk in the grapeseed oil drop by drop, as slowly as you can bear. Once the mayonnaise has thickened and emulsified, you can add the remaining oils in a slow steady stream, whisking all the time. If the mixture gets too thick, add a drop or two of water.
- Using a mortar and pestle, pound the saffron, garlic, and 1/2 teaspoon salt. Scrape every little bit of the mixture into the mayonnaise with a rubber spatula, and whisk to combine.
- Peel the charred and steamed pepper carefully over a strainer. Do not run the pepper under water or you will lose some of the delicious juices. Remove the stem, seeds, and membranes.
- Purée the pepper in a food processor until smooth. Fold it into the mayonnaise, and season with a healthy squeeze of lemon juice, a pinch of cayenne, and a pinch of black pepper. Taste for balance and seasoning.
- Heat a large sauté pan or Dutch oven over high heat for 2 minutes. Swirl in 3 tablespoons olive oil, and add the onions, 1 teaspoon thyme, 1 teaspoon salt, and some pepper. Cook 6 minutes, stirring often, and then turn the heat down to medium. Add the butter, and cook 15 minutes, stirring and scraping with a wooden spoon, until the onions start to caramelize. Turn the heat down to low, and continue cooking for about 10 minutes, stirring often, until the onions are a deep golden brown. Remove the pan from the heat and set aside.
- Preheat the oven to 350°F.
- Use a mandoline to slice the potatoes into 1/8-inch-thick rounds. Toss them with the cream, 1 teaspoon thyme, 1 teaspoon salt, and some freshly ground black pepper.
- Cut the tomatoes into 1/4-inch-thick slices, arrange them on a plate, and season them with 1 teaspoon salt and some pepper.
- Place half the caramelized onions in an even layer in a 9-by-9-inch (or equivalent) gratin or baking dish. Arrange one layer of alternating potatoes and tomatoes on top of the onion layer. Drizzle with 2 tablespoons of the cream from the potatoes and 1 tablespoon olive oil. Season with 1/4 teaspoon salt, a healthy pinch of pepper, 1/2 teaspoon thyme, and half the basil.
- Scatter the rest of the caramelized onions over the potatoes and tomatoes.
- Arrange another layer of potatoes and tomatoes on top; make this layer pretty, because it will be the top of your gratin. Pour the remaining cream (from the potatoes) and remaining tablespoon olive oil over the potatoes and tomatoes. Season with 1/4 teaspoon salt, a pinch of pepper, the remaining 1/2 teaspoon thyme, and the remaining basil. Press the vegetables down with your fingers. The cream and oil will come up through the layers and coat the vegetables evenly.
- Cover the baking dish tightly with aluminum foil. Bake about 2 hours, until the potatoes are tender when pierced. Remove the gratin from the oven and uncover it, being careful of the steam.
- Turn the oven up to 450°F and return the gratin, uncovered, to the oven. Cook another 25 to 30 minutes, until the juices have thickened and the top is nice and golden brown (as in "gratinéed").
- Season the tuna with the herbs and lemon zest in the morning. The gratin is easy to assemble but takes quite a while in the oven so start early. You can make it in advance and reheat just before serving. The rouille can be made a few hours before serving.
ROUILLE
Rouille Rouille is a sauce that originates in the Mediterranean and is traditionally served with seafood soups and stews.
Provided by tizliz
Time 15m
Yield Serves 6
Number Of Ingredients 0
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
More about "rouille with potatoes recipes"
SPICY ROUILLE SAUCE (FRENCH RECIPE) - SNIPPETS OF PARIS
From snippetsofparis.com
4.7/5 (3)Total Time 10 minsCategory Side DishesCalories 81 per serving
- In a bowl, whisk in the egg yolks and gradually add the olive oil until you make a mayonnaise-like sauce.
- Add in the crushed garlic, chilli, saffron, cayenne pepper and dijon mustard, as you mix and whisk.
ROUILLE | SAVEUR
From saveur.com
POTATOES WITH ROUILLE RECIPE | EAT SMARTER USA
From eatsmarter.com
RECIPE: SEARED HALIBUT WITH ROASTED POTATOES, RAPINI AND BEURRE …
From vancouversun.com
GUSTO TV - ROUILLE WITH GARLIC TOAST
From gustotv.com
SQUID AND POTATO STEW WITH ROUILLE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
FISH STEW WITH AïOLI, ROUILLE, POTATOES AND SALAD RECIPE - EAT YOUR …
From eatyourbooks.com
RECIPE FOR ROUILLE | A TASTE OF PROVENCE - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
HOW TO MAKE VEGETABLE SAMOSAS – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
ROASTED POTATOES WITH ROUILLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROUILLE WITH POTATOES
From mealplannerpro.com
ROUILLE RECIPE - ANTHONY BOURDAIN - FOOD & WINE
From foodandwine.com
ROUILLE SAUCE - TRADITIONAL FRENCH RECIPE | 196 FLAVORS
From 196flavors.com
ROASTED SHEET PAN POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
ROUILLE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
KOTLET (PERSIAN MEAT PATTIES) RECIPE - THE WASHINGTON POST
From washingtonpost.com
FRENCH ROUILLE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ASPARAGUS, POTATO SALAD WITH ZA’ATAR YOGURT DRESSING
From ontario.ca
BOUILLABAISSE à L'AMéRICAINE RECIPE - DANIEL BOULUD - FOOD & WINE
From foodandwine.com
RECIPE: CHICKEN STOCK IN THE ROASTING PAN WITH LEMONY, HERBY …
From bostonglobe.com
POTATO AND KALE CAKES WITH ROUILLE RECIPE | BON APPéTIT
From bonappetit.com
TRYING DIFFERENT POTATOES FOR BAKED POTATOES, HOW THEY COMPARE
From insider.com
POTATO AIOLI OR ROUILLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love