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Credit: Stefan Ryll, CEC, CCE, AAC, Ed.D
Sizzle, Spring 2019
Recipes for the Classical Dish Bouillabaisse, Grilled French Bread, and Sauce Rouille - (Serves 4)
2 ounces olive oil
1 pint lobster stock
1 each bulb fennel, sliced thin
1 each Spanish onions, sliced thin
1 each leek, julienne
10 each threads saffron
1 tablespoons minced parsley
2 oz. whole butter
8 oz. diced tomato in puree
2 each cloves garlic, minced
Zest of 1 oranges (save juice)
1 oz Pernod
1 tablespoon arrowroot (use orange juice for slurry)
2 lobster (1 ¼ lb)
8 shrimp (U-12)
4 piece of halibut filet (4 oz. each)
2 oz. olive oil
2 each cloves garlic, crushed
1/2 each red bell peppers, roasted, peeled and seeded
1 teaspoon chipotle in adobo
1 each egg yolk
1/2 teaspoon fresh lemon juice
1 pinch saffron
6 oz. extra virgin olive oil
Salt & pepper to taste
6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 each egg white
1 tablespoon water
1. In a large sauté pan heat the olive oil, add the chopped garlic, onions, fennel, leeks and sauté for 3-5 minutes until tender.
2. Add the lobster stock, saffron and orange zest and simmer for 12 minutes.
3. Add diced tomatoes and simmer for 10 minutes.
4. Make a slurry with the arrowroot and fresh squeezed orange juice and add to the sauce to thicken.
5. Season with salt, pepper and add Pernod.
1. Blanche lobster in boiling water and cool in ice water. Break apart and clean tail, claws and mussel meat.
2. Peel and devein shrimp/ leave tail attached.
3. Portion halibut filet and marinated with olive oil, salt, and pepper.
Final Plate Presentation
1. Sear halibut filets and shrimp in the rondo pan.
2. Add the lobster tails, claws, and meat.
3. Cover with the bouillabaisse sauce and bring to a simmer.
4. Immediately before service add the butter and chopped parsley.
5. Garnish with the grilled French bread dipped in sauce Rouille.
1. In the bowl of the food processor, combine the garlic, red pepper, egg yolk, lemon juice, and saffron.
2. Pulse until smooth, then slowly drizzle in the oil and process continuously until the mixture thickens.
3. Season with salt and pepper to taste, and use immediately.
1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
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