Reuben makes a delicious Bouillabaisse served with rouille. Roof windows will be the focus in our makeover and design trends. Reuben will then pair his dish with Delaire Graff Estate wines.
- 200ml of olive oil
- 2 bulbs of fennel, roughly chopped
- 2 red peppers, roughly chopped
- 10g of Sea salt
- 20g of tarragon
- 4g of black pepper, crushed
- 1kg of fish bones
- 1kg of plum tomatoes, roughly chopped
- 30g of tomato paste
- 2 pinches of saffron
- 2 lemons, juiced
- 40g of butter
- black pepper
- 3 egg yolks
- 2g of salt
- black pepper
- 1 lemon, juiced
- 1 pinch of saffron
- 1 pinch of cayenne pepper
- 200ml of olive oil
- 200ml of vegetable oil
- 4 garlic cloves
- Warm water
- 3 plum tomato for concasse
- 200g of salmon fillets, skinned
- 200g of cob skinned
- 8 mussels, cleaned
- 2g of basil leaves, chopped
- 2g of tarragon, chopped
- 2g of chives, chopped
- Start with the Broth
- Take a large pan and over medium heat add some olive oil into the pan.
- Once it’s hot add the fennel and cook for 2 to 4 minutes without colouring it.
- Keep stirring the fennel, that way it won’t discolour. The colour is not so much the issue, the smokey flavour it will give off is not what I want to achieve.
- Now add the red peppers, sea salt, tarragon and pepper and cook for another 2-3 minutes.
- Then, add the fish bones, tomatoes and cover with water and bring to a simmer.
- Whenever you are using fish bones, make sure they are very fresh and that you’ve washed and rinsed them properly to rid them of excess blood.
- Now skim off any impurities and add the tomato paste and saffron and bring back to a simmer for 1 ½ hours until reduced by approximately 1/3.
- Make sure to use the best saffron you can find, it is the secret to a great bouillabaisse. No need to steep it in liquid before the time as you are adding it to hot liquid, it will continue releasing its lovely aroma.
- When the broth has reduced use a stick blender to blend the mixture to a smooth sauce and pour this through a fine sieve while pressing the solids using a ladle to extract all the liquid.
- Discard any solids.
- Next, pour the mixture through a fine chinoise without pressing down on it.
- This process ensures that we are left with a smooth soupy broth that will further add to a very pleasant mouth feel once we are done.
- Add the lemon juice to the mixture, and pour it into a blender.
- Add the butter and blend this well together until the butter is nicely incorporated into the sauce.
- Remove from the blender into a saucepot and keep aside.
- Now for the roulli which is an emulsion sauce that is similar to mayonnaise, just much more fragrant and it’s an element that adds that little extra to our bouillabaisse.
- Take a bowl and add the egg yolks, salt, pepper, lemon juice, saffron, and cayenne pepper.
- Whisk all together to combine.
- Then slowly add the Olive oil in a thin stream while whisking continuously.
- Stir in the garlic, and add a little warm water to thin the mixture down if it gets too thick.
- When done, set aside.
- When making emulsion sauces, always have a bit of water close by. Cold water for mayonnaise works great. As you see your mixture gets too thick add a drop of water to smooth it out otherwise you run the risk of your sauce separating.
- Now cut the fish into bite sized portions about 50 g portions will do the trick
- Take a pot and heat 500 ml of the sauce and bring it to a simmer.
- Add 4 tbsp of the roulli and season with a little salt and pepper.
- Whisk the mixture vigorously and then add the seafood and cook for 7 minutes until the fish is cooked..
- Now to serve the Bouillebaise add the freshly chopped basil, tarragon, chives, and tomato concasse to the Bouillabaise and serve.
Perfect with crusty baguette on the side.
To make it more substantial, add some boiled potatoes and serve the Rouille on the side.
- Delaire Graff Estated:
- Chenin Blanc 2013
- White Reserve 2012