skinnymixer's Roasted Capsicum Rouille
Servings: 130 g
Ingredients
- 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
Instructions
- 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.
Notes
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.