skinnymixer's Roasted Capsicum Rouille
Servings: 130 g
- 20 g raw almonds or stale bread
- 1 fresh garlic clove peeled
- 100 g roasted capsicum
- 4 strands of saffron optional
- 1 egg yolk room temperature
- pinch cayenne pepper
- 1/4 - 1/2 tsp salt
- 100 g light tasting olive oil or preferred oil
- Put almonds or bread into mixer bowl, mill for 15 sec/speed 9/MC on.
- Put garlic clove into mixer bowl, chop for 2 sec/speed 9/MC on.
- Put roasted capsicum and saffron into mixer bowl, chop for 3 sec/speed 8/MC on. Scrape bowl down and repeat.
- Insert whisk, put egg yolk, cayenne pepper and salt into mixer bowl, whisk for 1 min/37°C or 100°F/speed 1/MC on.
- Set mixer timer for 3 min/37°C or 100°F/speed 4 and slowly drizzle olive oil into mixer bowl.
- Set Rouille aside in the fridge before making the Bisque.
Rouille is traditionally served as a garnish, spread on crusty baguette or spooned on with fish and fish soup but it is so delicious that you could serve it with meat. Bellini Users ROUILLE Use your blunt blade for this recipe. At step 1 mill for a little longer if your almonds aren't fine enough after 15 seconds. At step 4 and step 5 attach the butterfly and use 40°C or 105°F if you're using a Supercook. BISQUE Use your blunt blade for this recipe. At step 7 use ST temp and speed 3 if using an Intelli, popping a tea towel over the steamer. If using a Supercook you'll need to use 130°C or 270°F and speed 4. At step 10 SLOWLY increase the speed from speed 4 to speed 9 for 1 minute.
skinnymixer's Seafood Bisque with Rouille
- 600 g black mussels debearded
- 600 g large green prawns cleaned with the heads reserved
- 600 g firm white fish fillet cut into thick strips
- 2 cloves of fresh garlic peeled
- small handful of fresh parsley
- small handful of fresh basil
- pinch of fresh thyme
- 4 strands of saffron optional
- 100 g leek roughly chopped
- 100 g carrot roughly chopped
- 60 g celery roughly chopped
- 30-50 g butter or ghee
- 500 g chicken stock liquid or 1 tbsp stock concentrate + 500 g or 17.6 oz water
- 1 bay leaf
- 140 g tomato paste
- 100 g tomato passata or puree
- 5 g honey
- 1 tsp apple cider vinegar
- 50 g cream
- Fresh basil for serving
- Prepare seafood and set aside, retaining prawn heads. It is better if your seafood is brought to room temperature before beginning.
- Without washing the bowl from making the Rouille, add garlic, parsley, basil, thyme and saffron to mixer bowl, chop for 3 sec/speed 9/MC on.
- Add leek, carrot and celery to mixer bowl, chop for 3 sec/speed 8/MC on.
- Scrape bowl down, add butter and saute for 8 min/100°C or 212°F/speed 2/MC Off.
- Add stock, bay leaf, tomato paste, tomato passata, honey and apple cider vinegar to mixer bowl.
- Insert simmering basket and put reserved prawn heads into the simmering basket. Cook for 20 min/100°C or 212°F/speed 3/MC on.
- Put mussels in the bottom steaming tray, with prawns layered on top. Place fish in a single layer on to top steaming steaming tray. Steam for 10 min/steaming temp/speed 4 or until done.
- Remove seafood to thermal server to keep warm and finish cooking.
- Using tongs, pick out the prawn heads from the simmering basket and discard. Remove the simmering basket and put any left over "bits" into the mixer bowl.
- Add cream to mixer bowl and blend bisque for 1 min/speed 9/MC on.
- Serve bisque in a shallow bowl with seafood presented, fresh cracked pepper and freshly torn basil leaves. Spoon Rouille into the soup while eating or smeared on crusty fresh baguette.
You can use whichever seafood you prefer, just adjust cooking times. Some types of firm white fish are blue eye trevalla, ling fish, monk fish, snapper and shark. I used blue eye trevalla. I recommend you prepare your seafood before you start cooking so that it has a chance to come to room temperature.