Rouille
By Executive Chef Alice Water,
Chez Panisse, Berkeley, CA
Ingredients:
1/2 cup soft White Breadcrumbs
1/4 cup Fish Broth
1 fresh Serrano Chile (stem removed, sliced)
2 cloves Garlic
Pinch Saffron
1 large Red pepper (charred, peeled, seeded, juice reserved)
Freshly ground Pepper
3/8 tspn. Salt
3/4 tspn. Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
Preparation:
Put the breadcrumbs in a bowl.
Add
the fish broth, and any juices from the peppers and mix
well.
Put
the Serrano chile, garlic and saffron in a mortar and pound
and grind them to a paste.
Add
the red pepper and work it to a similar consistency. Add
the moistened breadcrumbs.
Stir
and grind until mixture resembles a fine porridge.
Grind
a little black pepper into the sauce, add the salt and vinegar
and stir in the olive oil. Use at once.
Other
Great Chef RecipesLinks:
Caramel
Pear Ice Cream
Fall
Vegetable Bagna Cauda
Fall
Vegetable Ragout with Mushrooms
Fish
Soup Chez Panisse
Fish
Soup Cooked over the wood fire with Tomato Confit
Galette
Amandine
Garden
Salad with Shallot a Vinaigrette
Peking
Duck Breast Grilled over Vine Branches
Rouille
Other
Great Related Links:
Alice
Waters Cooks A Dream
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