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Rouille with garlic toast
Ingredients
Rouille:
- 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 (15 milliliters) Dijon mustard
- 2 tablespoons (30 milliliters) tomato paste
- 1 tablespoon (15 milliliters) lemon juice
- Olive oil, to adjust texture if necessary
- Salt and pepper, to taste
Garlic toast:
- 1 baguette, or loaf of rustic white bread
- 1/4 cup (60 milliliters) of butter, softened
- 4 cloves garlic, finely chopped
- 2 tablespoons (30 milliliters) fresh parsley, chopped
- Salt and pepper, to taste
- Rouille
Directions
Rouille:
- 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:
- Preheat oven to 400F (205C).
- In a mixing bowl, combine butter, garlic, parsley, salt and pepper.
- Cut baguette diagonally into slices that are two centimeters thick.
- Spread garlic butter over the top side of every piece.
- Place bread on a baking tray and cook in oven for five to six minutes.
- Once the edges of the toast are golden brown and slightly crispy, remove from oven.
- Let the toast chill at room temperature for four to five minutes.
- Spread a thin layer of rouille over every piece, and serve immediately.
- Serve with snapper bouillabaise (see recipe).
