Recipe detail

Directions

For the stock, roughly dice the vegetables and sauté in olive oil in a large pan until translucent. Add the fish stock, white wine, Nolly Prat and the canned tomatoes, mix everything well and bring to the boil. Now add the remaining spices and herbs and let the stock simmer gently for about 1 hour. Then pass the stock through a fine sieve or cloth, season to taste and keep warm.

Portion the fish fillets into 25 g pieces. Peel the prawns down to the tail, remove the intestines if necessary and cut them into butterfly cuts. Allow the pre-cooked and frozen mussel halves to thaw.

Steam the vegetable julienne in a perforated insert in the Retigo combi steamer at full steam for about 2-3 minutes and then cool down.

For the rouille sauce, mix the mayonnaise well with the remaining ingredients.

Roast the baguette slices in the Retigo combi steamer at 180°C hot air for about 5 minutes. Then rub with a clove of garlic, lightly salt and set aside.

To serve, arrange one fish fillet, two prawns, two mussels and some vegetable julienne in a deep bowl and regenerate in the Retigo combi steamer at 135°C combi steam with 35% RH for about 3 minutes.

Now pour in the hot stock and garnish with lemon wedges, dill, tarragon and saffron threads.

Serve the rouille sauce and the toasted baguette separately.