Rouille with garlic toast

By Spencer Watts
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SERVES
4
 TO
5

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:

  1. Cut the potato into small chunks and boil in water until soft.
  2. Remove from water and reserve cooked potato.
  3. In a food processor, combine egg yolks, shallot, tomato, garlic, anchovy, dijon, tomato paste, lemon juice and cooked potato.
  4. Blend until smooth.
  5. If texture is too thick, slowly add olive oil while food processor is running, until you reach the desired consistency.
  6. Season with salt and pepper.

Garlic toast:

  1. Preheat oven to 400F (205C).
  2. In a mixing bowl, combine butter, garlic, parsley, salt and pepper.
  3. Cut baguette diagonally into slices that are two centimeters thick.
  4. Spread garlic butter over the top side of every piece.
  5. Place bread on a baking tray and cook in oven for five to six minutes.
  6. Once the edges of the toast are golden brown and slightly crispy, remove from oven.
  7. Let the toast chill at room temperature for four to five minutes.
  8. Spread a thin layer of rouille over every piece, and serve immediately.
  9. Serve with snapper bouillabaise (see recipe).

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