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rouille sauce

5.0

(1)

www.196flavors.com
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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 6

Ingredients

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Instructions

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Step 1

Immerse the monkfish (or sea bream) livers for 2 minutes in the broth of bouillabaisse or fish stock. Drain them and let them cool.

Step 2

Place the peppers and garlic in a mortar, then salt and crush them finely.

Step 3

Add the saffron and the warmed fish livers, and mash again.

Step 4

Add the lukewarm boiled potato, and mash again to bind everything together. Salt lightly.

Step 5

Gradually add olive oil and, using the pestle, whip the sauce, like aioli or mayonnaise, until smooth.

Step 6

Taste and adjust the seasoning if necessary.

Step 7

Set aside for 1 hour in the refrigerator before serving.

Step 8

Serve with, for example, bouillabaisse and croutons, or slices of toast.

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