Rouille and Toasts

Photo: Iain Bagwell; Styling: Randy Mon

 

 

This recipe goes with Bouillabaisse

Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes


Ingredients

  • 6 dried cayenne or arbol chiles, seeded and chopped
  • 7 garlic cloves, finely chopped
  • 1 1/4 teaspoons coarse sea salt
  • 3 tablespoons dried bread crumbs
  • 4 egg yolks
  • 3 to 4 tbsp. Fish Stock
  • 1 to 1 1/3 cups extra-virgin olive oil
  • 1 baguette, cut into 1/4-in.-thick slices

Preparation

  1. 1. Crush chiles, garlic, and salt in a mortar to form a paste. (Alternatively, mince chiles and garlic together, sprinkle with salt, and mash with flat side of a chef's knife.) Scrape into a bowl. Stir in bread crumbs, then blend in yolks and stock.
  2. 2. Add oil drop by drop to chile mixture, beating on low speed with an electric mixer, until it starts to thicken. Increase the pour of oil to a thin stream, beating constantly, until a mayonnaise-like mixture forms. Preheat oven to 225°.
  3. 3. Arrange baguette slices in a single layer on 2 baking sheets. Bake until dry but not golden, about 20 minutes, turning once.
  4. Make ahead: Rouille, up to 4 days, chilled. Baguette toasts, up to 3 days, stored airtight at room temperature.
Note:

Do while fish marinates and stock simmers.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rouille and Toasts Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy