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Bouillabaisse

Bouillabaisse Toulonnaise & Tarte Fine aux Pommes These two recipes celebrate seasonal ingredients and the simplicity of traditional French cuisine BOUILLABAISSE TOULONNAISE Originally cooked by fishermen using unwanted fish from their catch, this traditional Provençal fish stew is served with a creamy, saffron-scented rouille. SERVES 4 Broth: 4 tbsp olive oil 4½ oz (125 g) fennel, sliced 2 red onions, chopped 1 tsp sea salt 1 tbsp tarragon, chopped ½ tsp black pepper Fish heads, bones and offcuts 2¼ lb (1 kg) tomatoes, chopped 2 tbsp tomato purée 1 pinch saffron threads 1 lemon, juiced 2 tbsp butter Rouille: 3 egg yolks Salt and pepper ½ lemon, juiced 1 pinch saffron 1 pinch cayenne pepper 6¾ fl oz (200 ml) olive oil 2 cloves garlic, crushed Fish: 7 oz (200 g) salmon 7 oz (200 g) pollack 7 oz (200 g) monkfish 1 lb (450 g) mussels, scrubbed and beards removed 1‌To make the broth, heat the oil in a large pan over medium heat. Add the fennel and cook for 3–4 minutes without it coloring, then add the red onion, sea salt, tarragon and black pepper. 2‌Add the fish bones and offcuts and the tomatoes, then cover with water. Bring to a simmer, skimming off any residue that rises to the surface. Add the tomato purée and saffron, and bring to a simmer. Cook for about 1½ hours, or until it has reduced by about a third. 3‌Sieve the broth, pressing down the contents of the sieve with a ladle to extract as much liquid as possible, then add the lemon juice and whisk in the butter. Check the seasoning, then cool and refrigerate until needed. 4‌To make the rouille, whisk the egg yolks with the seasoning, lemon juice, saffron and cayenne pepper. Slowly add the oil in a thin stream, whisking continuously, then stir in the garlic. Add a little warm water if it is too thick. Set aside until needed. 5‌Bring the reserved broth up to a simmer, then add all the fish. Poach until just tender, adding the firmest fillets first, then remove and place on a serving platter. Ladle broth over fish; serve with rouille on the side and some garlic croutons. 56 VIKING.COM EXPLORE MORE

RECIPES TARTE FINE AUX POMMES This go-to dessert dish looks beautiful and is easy to assemble ahead of time. You can use any apples, but the experts say that cooking apples will break apart and become too floury, so dessert apples with a little acidity—such as Braeburns or Pink Ladies—are the best choices. Elegant, simple and a popular choice in many French restaurants and patisseries, it is best served at room temperature. The caramelized apples taste delicious when served with a drizzle of cream. SERVES 6 Flour for dusting 11¼ oz (320 g) all-butter puff pastry 4–6 apples 1 lemon 2 tbsp butter 4 tbsp superfine sugar 1‌Preheat the oven to 400°F (200°C). On a flour-dusted surface, roll out the pastry as thinly as you can (around ¼ in or 5 mm is ideal) and cut out an 8½-inch (22 cm) circle using an upturned cake tin or plate as a template. Place on a baking sheet lined with parchment paper and chill in the refrigerator until you are ready to assemble the tart. 2‌Peel, core and thinly slice the apples. To prevent them from going brown, place the slices in a bowl of cold water with a squeeze of lemon juice. 3‌Arrange the apple slices in overlapping, concentric circles around the pastry base, leaving a small border. In a small saucepan, melt the butter and 3 tablespoons of sugar together, and brush generously all over the apples and pastry border. 4‌Bake for 20 minutes, then remove the tart from the oven and brush it again with the butter and sugar mixture. Dust with the remaining tablespoon of sugar. Finally, bake for another 5–10 minutes, or until golden on top. Serve at room temperature. EXPLORE MORE VIKING.COM 57