French salad De Pescheur with Ruy sauce
Rustic De Pescheur salad with Provençal thick garlic rouille sauce
Ingredients
| seafood cocktail 200 g |
| potatoes (boiled) 2 pcs |
| tomatoes 2 pcs |
| sweet pepper 1 pc |
| red onion 1 pc |
| celery 1 stalk |
| lemon 1 pc |
| cilantro 1 sprig |
| parsley 1 sprig |
| basil 1 sprig |
| baguette 4 slices |
| sugar 10 g |
| salt, black pepper to taste |
| SOUCE: |
| olive oil 250 g |
| garlic 3 cloves |
| red hot pepper to taste |
| paprika a pinch |
| egg yolks 2 pcs |
| sea salt to taste |
Instructions
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.
