Rouille With Potatoes Recipes

ROUILLE WITH POTATOES

Steps:

• Combine garlic and 1/2 cup oil in a small pot. Bring to a simmer over medium-high heat; cook until very tender, 5 to 7 minutes. Pour oil through a fine sieve into a bowl. Set aside garlic. Place potatoes in a pot; cover with 1 inch water. Bring to a boil. Reduce heat, and simmer potatoes until tender, about 12 minutes. Pass garlic and potatoes through a food mill into a bowl.
• Stir in saffron, pepper flakes, and paprika. Stir in egg yolks. Beat in garlic oil and remaining 1 1/2 cups olive oil with a mixer until emulsified. Season with about 1 teaspoon salt. Rouille can be refrigerated up to 2 days. (Note: The egg yolks in this recipe are not cooked.)

POTATO AND KALE CAKES WITH ROUILLE

Steps:

• For rouille:
• Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For cakes:
• Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).
• Heat 1 1/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.
• Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.

FRENCH ROUILLE SAUCE

Steps:

• Gather the ingredients.
• Heat the water, vinegar, and saffron in the microwave for 30 seconds. Mix well until you have a very yellow liquid.
• Cut the white bread into chunks, place in a large bowl, and pour the saffron mixture over. Mix well.
• Put the bread mixture in a food processor and add the garlic, egg yolks, and chili powder. Blend for about 30 seconds; scrape down the sides.
• While slowly drizzling in the olive oil, blend on low power just until mixed. Season with salt.
• Spoon the sauce, which should be like thick mayonnaise, into a bowl and serve immediately. You can also refrigerate until chilled if you prefer it cold.
• Serve alongside fish and enjoy.

FISH SOUP WITH BREAD AND ROUILLE

Steps:

• Make broth:
• Wash green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry. Heat 3 tablespoons oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook leek greens, onion, celery, and carrots, stirring, until beginning to soften, about 5 minutes. Add garlic and cook, stirring, 3 minutes. Add saffron, bay leaves, and red pepper flakes and cook, stirring, 2 minutes. Add fresh tomatoes and tomato purée and cook, stirring, 4 minutes. Add wine and simmer, uncovered, until liquid is reduced by about half, about 30 minutes.
• Stir in stock and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Carefully pour through a fine sieve into a bowl, then discard solids.
• Prepare croûtes while broth simmers:
• Preheat oven to 300°F.
• Heat a well-seasoned ridged grill pan over moderately high heat until hot. Brush bread with remaining 2 tablespoons oil, then grill on all sides until grill marks appear. Tear bread into rough 3-inch pieces and bake on a baking sheet in middle of oven until crisp outside but soft inside, about 10 minutes. Cool croûtes.
• Heat butter in a 4-quart heavy saucepan over moderate heat until foam subsides, then cook white part of leek, stirring, until beginning to soften, about 2 minutes. Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through). Remove from heat and stir in 1/2 cup rouille.
• Put croûtes in soup plates and ladle soup over. Sprinkle with oregano and parsley and serve remaining rouille on the side.

SEAFOOD STEW WITH SAFFRON AND ROUILLE

Steps:

• Make the rouille. Preheat broiler. Cut the pepper into thick strips and place them face down on foil paper on a broiling rack. Broil until the skins are charred. Place in a closed paper bag for a few minutes, then peel off the skin.
• Put the pepper strips in the jar of a blender with bread crumbs, egg yolks and the garlic. Puree. Very gradually, little by little, add the olive oil until you have a thick, mayonaise-like sauce. Season with salt and pepper. Place in a bowl and set aside.
• Meanwhile, put the potatoes on to boil. Rinse the leeks, slice them and rinse the slices carefully to remove any traces of grit.
• Bring the wine to boil, add the saffron and set aside. Heat the butter and oil in a heavy casserole and soften the leeks with the garlic. When soft, add the tomatoes, thyme and the saffron-white wine mixture. Cover and allow to simmer gently for 10 to 15 minutes, adding a little water or wine if it gets dry.
• Meanwhile, debeard the mussels and wash them thoroughly, discarding any that are open and refuse to close when tapped, or that are broken. Place the shrimp in a small bowl of cold water and add salt.
• Rinse the shrimp. Add the mussels, shrimp and scallops to the casserole. Cook until the mussels have opened (three to four minutes). Serve the stew in soup bowls, ladling on the sauce. Serve the potatoes and the rouille separately.

ROASTED MONKFISH WITH ROUILLE

Steps:

• To make the rouille, in a small saucepan, bring the wine to a simmer and reduce it by half. Set aside. In a food processor, combine the roasted pepper, Tabasco, potato, garlic, salt and pepper and process until almost smooth. Do not over process or the potato will become gummy. Add the olive oil and vinegar in a thin stream while the machine is running, then transfer the mixture to a bowl. Just before serving, heat the reduced wine slightly and beat it into the rouille, drop by drop, to loosen it. Bring a medium saucepan of lightly salted water to a boil. Add the whole potatoes and simmer for 10 minutes.
• Drain well, cut in half, and set aside. Preheat the oven to 350 degrees. Heat a heavy 12 inch skillet, preferably cast iron, over medium high heat and add half the olive oil. Sear the onion slices until almost charred, pressing them down with the back of a spatula and turning to the other side when blackened.
• Separate the onions into rings and add the garlic and rosemary. Cook, stirring frequently, for 1 minute. Transfer the vegetables to a plate and wipe the pan with a paper towel. Add the remaining olive oil and, again over medium high heat, lightly season and then sear the monkfish tails, turning with tongs to be sure all sides brown evenly. Return the onion mixture to the skillet around the fish and add the potatoes. Season generously with salt and pepper. The fish should not be crowded or it will steam rather than roast. Transfer the skillet to the oven and roast for about 15 minutes, or until the fish is cooked through and the potatoes are tender. Serve the rouille on the side.