Travel Reference
In-Depth Information
208
208
CROUTONS
Slice baguette, arrange on sheet pan, and lightly drizzle
with olive oil. Lightly toast in the oven until crispy.
Rub each warm slice with a clove or garlic.
½ dozen clams
½ dozen mussels
ROUILLE
In a blender, mix all ingredients except olive oil and
lemon juice. Once well blended, incorporate olive oil
slowly. Once it is all incorporated, add lemon juice; this
will liquefy the sauce, so use ½ lemon at a time. Sauce
should be smooth but to the consistency of a thick
mayonnaise.
1 dozen shrimp peeled (with
head on, if desired)
Splash of Pernod or Ricard
(to taste)
GARNISH
Sliced baguette, for croutons
Parmesan
Rouille sauce
Note: Shell or no shell? You may want to use some of
the shellfish and shrimp shells for decoration.
ROUILLE
3 egg yolks
½ teaspoon Dijon mustard
½ tablespoons minced garlic
1 teaspoon saffron threads
1 tablespoon warm fish broth
(can be taken from the stew/
bouillabaisse broth)
¼ teaspoon cayenne pepper
1 teaspoon Pernod or Ricard
½ teasoon salt
1½ cups olive oil
Lemon juice (from 1 lemon,
as needed)
