Step 1

Prepare the garlic rouille sauce. Grind the garlic with a pinch of salt in a mortar, then combine it in a bowl with the spices, the yolks and, stirring constantly with a whisk, drizzle in the olive oil.

Step 2

Prepare the De Pescheur salad. Finely dice the celery and onion, chop the herbs and combine everything in a bowl. Add the lemon juice and seafood and mix. Brush the potato slices with the rouille sauce and grill on a grill pan. Then alternately grill tomato slices, bell pepper slices and baguette slices. Sprinkle the lemon halves with sugar and caramelize in a dry pan.

Step 3

Place the roasted vegetables on a plate, salt and put the seafood salad in the center. Serve with caramelized lemon and baguette smeared with rouille sauce.