Saffron and Chilli Rouille with Toasts
Inspired by techniques from NYT Cooking.
Garlic pounded with saffron, cayenne and tomato purée, emulsified with yolks and oil, served on baked baguette toasts.
Always check the labels of the products you use.
Method
- 1
Make the paste. Pound the garlic with the salt to a smooth paste, then pound in the saffron, cayenne and tomato purée.
- 2
Add the yolks. Whisk the yolks into the paste in a bowl set on a damp towel.
- 3
Add the oil. Add the sunflower oil drop by drop, whisking all the time, then in a thin stream once it thickens. Finish with the olive oil a spoonful at a time.
- 4
Toast. Bake the baguette slices at 200 °C for 8-10 min until golden, then top with rouille or float on fish soup.
Storage
Keep the rouille covered in the fridge for up to 2 days; toasts in a tin for 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- mortar and pestle
- bowl
- whisk
- damp tea towel
- baking tray
- oven
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 311 kcal |
| Protein | 2.8 g |
| Carbohydrate | 10.4 g |
| of which sugars | 1 g |
| of which free sugars | 0.9 g |
| Fat | 29.2 g |
| of which saturates | 3.4 g |
| Fibre | 0.5 g |
| Salt | 0.65 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
