Moroccan spiced paprika rouille
I discovered rouille when I was looking for a fish soup recipe. Although I did not find the soup I imagined and made one myself (huge hit at the party, by the way), I discovered Julia Child’s rouille recipe. I have made some that come close to hers, but I stepped outside a bit by using lemon zest, basil and parsley and also some very special nuts, which Inspired me to make this recipe. When I first tried the Filbert's Moroccan Spiced Almonds, I knew right away I would make rouille with them. Spiced with cumin, garlic, chilli, caraway, peppermint, honey and coriander, they give a perfectly balanced base for this rouille. I love it, every bite of it.
There is no better way to serve it than with fresh sourdough bread or baguette. Just like that. Or in soup with eggplant and zucchini. Also, as a sauce for couscous and so much more. Love it – so, so love it.
14 sliced toast bread, sliced very, very thinly*
whole green olives
50 g chopped Filbert's Moroccan Spiced Almonds
200 g roasted and peeled red bell pepper in oil
1 tbsp fresh lemon juice
few shavings of lemon peel, organic always
1 medium peeled garlic clove
small handful of parsley and basil mix
60 ml cup extra-virgin olive oil
fine sea salt, to taste
For rouille puree everything, except for the olive oil, in a food processor until smooth. Slowly add the olive oil while processing to form a paste.
Toast the bread either in toaster or 200° oven until lightly browned. Remove, serve with rouille and olives as an appetizer.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s