An excellent sauce to eat broiled fish, fish soup or sea food is Rouille. Rouille means rust in French. This recipe is not the traditional one as it uses bread instead of potato as an emulsifier.
This sauce is colorful and pretty enough to use for platting. Smear the sauce, on a white plate, with the back of a spoon then add your fish dish and it is magic. You can also serve the sauce spread on a slice of French bread (baguette) next to your dish.
- 1 red pepper (capsicum) de-seeded and minced
- 1 red chili, de-seeded and minced. I used a red bullet
- 2 garlic cloves, pressed
- 5 tbsps. of olive oil
- 4 tbsps. of fresh bread crumbs
Put everything in the bowl of a mixer or food processor and mix to a fine paste. Preserve in the refrigerator before serving.