Signature Living

SIGNATURE RECIPIES

Bouillebaise Broth

WINE PAIRING: Delaire Graff Estate

Reuben paired his dish (above) with one of the following wines:
Chenin Blanc 2013
White Reserve 2012

Bouillebaise Broth
Bouillebaise Broth
Bouillebaise Broth
Bouillebaise Broth

Bouillebaise Broth

Cooking Method

Start with the Broth
Take a large pan,
And over medium heat,
Add some olive oil into the pan.
Once it’s hot,
add the fennel,
and cook for 2 to 4 minutes without colouring it.
Keep stirring the fennel, that way it won’t discolour. The colour is not so much the issue, the smokey flavour it will give off is not what I want to achieve.
Now add the red peppers,
Sea salt,
tarragon
and pepper,
and cook for another 2-3 minutes.
Then, add the fish bones,
Tomatoes and cover with water,
now bring to a simmer.
Whenever you are using fish bones, make sure they are very fresh and that you’ve washed and rinsed them properly to rid them of excess blood.
Now skim off any impurities,
and add the tomato paste ,
and saffron,
now bring back to a simmer.
and cook this for 1 ½ hours
until reduced by approximately 1/3.
Make sure to use the best saffron you can find, it is the secret to a great bouillabaisse. No need to steep them in liquid before the time as you are adding it to hot liquid, it will continue releasing its lovely aroma.
When the broth has reduced,
Use a stick blender to blend the mixture to a smooth sauce,
now pour this through a fine sieve,
while pressing the solids using a ladle to extract all the liquid.
Discard any solids.
Next, pour the mixture through a fine chinoise without pressing down on it.
This process ensures that we are left with a smooth soupy broth that will further add to a very pleasant mouth feel once we are done.
Add the lemon juice to the mixture,
and pour it into a blender ,
now add the butter.
Blend this well together,
until the butter is nicely incorporated into the sauce.
Remove from the blender into a sauce pot and keep aside..

Now for the roulli. Its an emulsion sauce that is similar to mayonnaise, just much more fragrant and its an element that adds that little extra to our bouillabaisse.
Take a bowl and add the egg yolks,
Salt,
Pepper,
lemon juice,
saffron,
and cayenne pepper.
Whisk all together to combine.
Then slowly add the Olive oil in a thin stream,
while whisking continuously.
Stir in the garlic,
And add a little warm water,
to thin the mixture down if it gets too thick.
When done, set aside.
When making emulsion sauces, always have a bit of water close by. Cold water for mayonnaise works great. As you see your mixture gets too thick add a drop of water to smooth it out otherwise you run the risk of your sauce separating.
Now cut the fish into bite sized portions about 50 g portions will do the trick
Take a pot
And heat 500 ml of the sauce,
and bring it to a simmer,
add 4 tbsp of the roulli,
and season with a little salt,
and pepper.
Whisk the mixture vigorously,
and then add the seafood,
and cook for 7 minutes until the fish is cooked.

Now to serve the Bouillebaise.
add the freshly chopped basil,
tarragon,
chives,
and tomato concasse to the Bouillabaise and serve.

Perfect with crusty baguette on the side which also makes it more substantial,
add some boiled potatoes,
and serve the Rouille on the side.

Ingredients

Bouillebaise Broth:
200ml of olive oil
2 bulbs of fennel, roughly chopped
2 red peppers, roughly chopped
10g of Sea salt
20g of tarragon
4g of black pepper, crushed
1kg of fish bones
1kg of plum tomatoes, roughly chopped
30g of tomato paste
2 pinches of saffron
2 lemons, juiced
40g of butter
salt
black pepper

Rouille:
3 egg yolks
2g of salt
black pepper
1 lemon, juiced
1 pinch of saffron
1 pinch of cayenne pepper
200ml of olive oil
200ml of vegetable oil
4 garlic cloves
Warm water

To plate:
3 plum tomato for concasse
200g of salmon fillets, skinned
200g of cob skinned
8 mussels, cleaned
2g of basil leaves, chopped
2g of tarragon, chopped
2g of chives, chopped