Rouille and Toasts
Photo: Iain Bagwell; Styling: Randy Mon
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- 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
- 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. 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. Arrange baguette slices in a single layer on 2 baking sheets. Bake until dry but not golden, about 20 minutes, turning once.
- Make ahead: Rouille, up to 4 days, chilled. Baguette toasts, up to 3 days, stored airtight at room temperature.
Do while fish marinates and stock simmers.
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