Bouillabaisse with rouille and octopus recipe

CHEF

CHEF

Premium Supplier 14th November 2016
CHEF

CHEF

Premium Supplier

Bouillabaisse with rouille and octopus recipe

Nestle CHEF development chef Andrej Prokes creates a bouillabaisse⁣ using Nestle CHEF shellfish stock with rouille and octopus.

Ingredients

  • For the bouillabaisse:
  • 20g butter
  • 250g Sea bass and Red Gurnard in total
  • 10 scallops, cleaned
  • 3 spring onions, sliced
  • 1 fennel, sliced
  • 5 baby fennel, blanched, halved
  • 2 celery sticks sliced
  • 2 carrots, peeled, halved, sliced
  • 20 baby leeks, washed, trimmed, blanched
  • 1000ml natural shellfish stock
  • 150g clams, cleaned, cooked
  • 250g mussels, cleaned, cooked
  • 100g octopus, cleaned, blanched
  • 10g fresh basil
  • 40g sun dried tomatoes
  • 20g fresh board beans, shelled, blanched
  • Lemon juice, Thyme Oil
  • Salt, pepper
  • For the rouille:
  • 4 egg yolks
  • 2g salt and Black pepper
  • 1 lemon, juiced
  • 1 pinch saffron
  • 1 pinch cayenne pepper
  • 250ml olive oil
  • 200ml vegetable oil
  • 2 garlic cloves, purred
  • 60g potatoes, blanched, peeled, diced
  • 30g gruyere cheese, grated
  • Baguette

Method

To make the bouillabaisse:
⁣· Using a large frying pan, place onto a medium heat
· Add the butter and allow to foam
· Add the fish and scallops and cook for approx. 3
minutes
· Remove the seabass and scallops when cooked
· Add the onions, fennel, baby fennel, celery,
carrots and baby leeks
· Allow the vegetables to cook for approx. 3-4
minutes until soften
· Add the natural shellfish stock and bring to the
simmer and reduce by 1/3
· Followed by adding the Fish ingredients including
the mussels back into the pan to simmer through
· Add the basil, broad beans and sun dried tomatoes
· Season with lemon juice to taste
· Serve in deep bowl with drizzle of Thyme Oil and
Fennel Cress
To make the rouille:⁣
· Whisk the egg yolks, salt and pepper together
· Add the lemon juice, saffron and cayenne pepper
· Slowly add the oil in a thin stream, whisking
constantly
· Stir in the garlic
· Add a little warm water to let the mixture down of
needed
· Add the diced potato and stir in gently
· Slice the baguette and drizzle with oil, place
under a grill to toast both sides
· Allow the baguette to cool to room temperature
· Place the Rouille mixture on top of the golden
baguette slices
· Add a layer of grated gruyere cheese and place
under a grill before serving

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