Mediterranean fish soup with rouille by Galvin Brasserie de Luxe in Edinburgh
Located at Edinburgh’s Waldorf Astoria hotel, Galvin Brasserie de Luxe from Michelin-starred chef brothers Chris and Jeff Galvin offers a slice of Paris in the heart of Edinburgh.
Michelin Bib Gourman
INGREDIENTS:
1.1kg mixed Mediterranean fish fillets, cleaned
a pinch of saffron strands
a pinch of cayenne pepper
4 tbs olive oil
90g carrots, chopped
20g celery, chopped
80g onion, chopped
20g fennel, chopped
1/2 garlic clove, lightly crushed
25g leek, chopped
40ml Pernod
20ml Armagnac
100g plum tomatoes, halved and deseeded
60g tomato purée
1 small potato, diced
2 litres chicken stock
lemon juice
salt
For the rouille:
1 egg yolk
1 garlic clove, finely chopped
1/2 tsp harissa paste
a pinch of saffron strands
85ml pomace oil
50g cooked mashed potato
85ml vegetable oil
METHOD:
1. Drain the fish, mix with the saffron, cayenne pepper and 2 tablespoons of olive oil. Leave to marinate in the fridge overnight.
2. The next day, drain the fish over a bowl keeping the liquid. Heat a large frying pan, add a tablespoon of the remaining olive oil and fry the fish until golden on both sides.
3. Heat a large saucepan to a very high temperature. Add the remaining tablespoon of olive oil and fry the carrot, celery, onion, fennel, garlic and leek until golden brown. Add the Pernod and Armagnac and set them alight with a match, making sure your face is well away from the pan.
4. Next, add the tomatoes and tomato purée and cook over a medium heat for 5 minutes. Lastly add the fried fish, juice from the marinade, the potato and the stock. Bring to the boil, then reduce to a simmer and cook for 1 ½ hours. Blend the soup in a blender until smooth and then pass it through a fine sieve into a clean pan. Season with lemon juice and salt.
5. For the rouille, blend the egg yolk, garlic, harissa and saffron with a pinch of salt in a food processor. Slowly add the pomace oil. Add the mashed potato and blend until smooth, then gradually mix in the vegetable oil. The rouille should be quite thick but if it becomes too thick to blend, thin it down slightly with a little warm water. Adjust the seasoning with salt and a little lemon juice.
In association with Taste Communications.
www.tastecommunications.co.uk
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