ROYAL BOUILLABAISSE — salmon, flounder, crab, mussels & creamy rouille 🦐🍲❤️‍🔥 скачать в хорошем качестве

ROYAL BOUILLABAISSE — salmon, flounder, crab, mussels & creamy rouille 🦐🍲❤️‍🔥

Ingredients For the broth: • Mixed fish (bones, heads, trimmings) — 1.2–1.5 kg • Tiny shrimp — 150 g • Olive oil • Onion — 1 • Leek — 1 • Carrots — 2 (≈200 g) • Celery — 2 stalks • Fennel — 2 bulbs • Canned tomatoes — 400 g • Thyme • Tarragon • Peppercorns • Star anise • White wine — 250 ml • Boiling water — 1.5–2 L • Saffron — 2 pinches (steep in 2–3 tbsp hot water) • Potato — 1 (for the rouille, boiled whole with skin on) For the main part: • Salmon fillet — 400 g • Flounder fillet — 400 g • Large shrimp — 200 g • Mussels — 500 g • Clams — 400 g • Crab — 2 For the creamy rouille: • Boiled potato — 1 • Egg yolk — 1 • Dijon mustard — 1 tbsp • Garlic — 2 cloves • Olive oil — 60 ml • Wine vinegar — 1 tsp • Saffron infusion — 1 tbsp Additionally: • Baguette — 1 • Oil for frying • Fresh herbs — for serving ⸻ Preparation 1. Preparing the fish and crab 1. Fillet the salmon and flounder, cut into large portions. 2. Steam the crabs for 15–20 minutes. 3. Remove the crab meat and finely chop it to a tartare consistency. 4. Carefully remove the roe and reserve for serving. ⸻ 2. The broth 1. Pour olive oil into a large pot. 2. Add roughly chopped onion, leek, carrots, celery, and fennel. 3. Place the fish for the broth on top. 4. Pour in the white wine and let it reduce slightly for 2–3 minutes. 5. Add tomatoes, thyme, tarragon, peppercorns, and star anise. 6. Add the whole unpeeled potato — it will cook for the rouille. 7. Pour in 1.5–2 liters of boiling water. 8. Simmer for 45–60 minutes over medium heat. 9. Strain the broth through a sieve into a saucepan, keeping only the clear liquid. 10. Add the strained saffron water. ⸻ 3. Creamy rouille 1. Peel the boiled potato. 2. Transfer it to a blender cup. 3. Add egg yolk, mustard, garlic, wine vinegar, saffron infusion, and olive oil. 4. Blend until smooth and creamy. ⸻ 4. Bread 1. Tear the baguette by hand. 2. Spread with creamy rouille. 3. Bake at 180°C (350°F) for 8–10 minutes until golden. ⸻ 5. Crispy tiny shrimp Deep-fry the tiny shrimp at 170°C (340°F) for 1–2 minutes until crispy. Place on paper towels to drain excess oil. ⸻ 6. Finishing the broth 1. Return the strained broth to the heat. 2. Add fennel cut into quarters. 3. Bring to a gentle boil. 4. Add the mussels and clams (pre-soaked and cleaned). 5. Cook for 3–5 minutes until the shells open. ⸻ 7. Fish and shrimp In a pan with olive oil on a sheet of parchment paper, sear the salmon and flounder fillets. Sear the large shrimp alongside. Cook for 2–3 minutes per side until just done and juicy. ⸻ Assembly 1. In a deep bowl place the salmon, flounder, shrimp, mussels, and clams. 2. Add a spoonful of crab tartare and garnish with crab roe. 3. Add the baked baguette with creamy rouille. 4. Carefully pour over the hot bouillabaisse broth. 5. Finish with fresh herbs and crispy tiny shrimp. Enjoy your meal! 🤍