Rouille with Garlic Toast
Ease of preparation rating: Medium.
Yield: 4-5 servings.
Rouille
Ingredients:
1 large Yukon gold potato, peeled
2 egg yolks
1 small shallot, chopped
1 Roma tomato, chopped
1 clove garlic, chopped
3 marinated anchovy fillets, drained
1 tablespoon (15ml) Dijon mustard
2 tablespoons (30ml) tomato paste
1 tablespoon (15ml) lemon juice
Olive oil, to adjust texture if necessary
Salt and pepper, to taste
Method:
Cut the potato into small chunks and boil in water until soft.
Remove from water and reserve cooked potato.
In a food processor, combine egg yolks, shallot, tomato, garlic, anchovy, dijon, tomato paste, lemon juice and cooked potato.
Blend until smooth.
If texture is too thick, slowly add olive oil while food processor is running, until you reach the desired consistency.
Season with salt and pepper.
Garlic Toast
Ingredients:
1 baguette, or loaf of rustic white bread
¼ cup (60ml) of butter, softened
4 cloves garlic, finely chopped
2 tablespoons (30ml) fresh parsley, chopped
Salt and pepper, to taste
Rouille
Method:
Preheat oven to 400oF (205oC).
In a mixing bowl, combine butter, garlic, parsley, salt and pepper.
Cut baguette diagonally into slices that are 1 inch thick.
Spread garlic butter over the top side of every piece.
Place bread on a baking tray and cook in oven for 5-6 minutes.
Once the edges of the toast are golden brown and slightly crispy, remove from oven.
Let the toast chill at room temperature for 4-5 minutes.
Spread a thin layer of rouille over every piece, and serve immediately.
*Serve with Snapper Bouillabaise. See recipe.
