Marseillaise Monkfish and Its Rouille Sauce from Clarisse Gaubil
Servings: 6
Preparation time: One hourIngredients
Monkfish: 3 lbs
Onions: 2
Olive Oil: 3 tablespoons
Garlic: 1 clove
White Wine: 1.5 cup
Diced Tomatoes: 1 can (28 oz)
Red Pepper Powder: dash
1/4 teaspoon salt
1/4 teaspoon pepper
Ingredients for the Rouille (or you may decide to buy it in a store!)
Yolks: 2 (Watch the quality of eggs)
White Bread: 1 slice (crust removed)
Garlic: 2 cloves
Milk: 1/4 cup
Saffron: 3 grams
Red Pepper Powder: dash
Olive Oil: 1 cup
1/4 teaspoon salt
Directions:
Peel and chop onions.
Heat olive oil in large saucepan over medium heat.
Stir in onions and cook for 8 minutes.
Cut monkfish into serving pieces.
Stir in monkfish pieces and crushed garlic.
Cook for 3 minutes over medium heat.
Stir in white wine, diced tomatoes, red pepper powder, salt and pepper.
Cover and cook over low heat for 40 minutes stirring occasionally.
For the Rouille:
Trim and finely chop the garlic.
Moisten the white bread in milk and squeeze out the liquid.
In a bowl add yolks, garlic, bread, red pepper, saffron, salt and pepper.
Crush the mixture altogether to obtain a fine mash.
Beat into a mayonnaise with an electrical whisper while slowly adding the olive oil.
When the rouille is ready, keep it chilled in the fridge until it is served (avoid keeping it more than one day).
Serve with Rice or potatoes.
Enjoy!
Clarice Gaubil has written a very easy French recipe book called
"Simply and Easy French Cuisine". To buy it on line click here.
