soup · Cooking course

Serves 4

Ingredients

• Fish stock — 1 L
• Tomato paste — 100 g
• Extra-virgin olive oil — 25 ml
• Anise seeds or fennel — 2 g
• Fennel — 1 pc
• Tarragon — 5 g
• Salt — to taste
• Black pepper — to taste

Rouille sauce

• Potato (boiled) — 1 pc
• Egg yolk — 3 pcs
• Mustard — 10 g
• Turmeric — 1 g
• Baguette — 120 g
• White pepper — to taste
• Vegetable oil — 100 ml
• Garlic — 2 cloves
• Salt — to taste

Instructions

Soup

1. Pour olive oil into a pot and put on the heat.
2. Roughly chop the fennel and add.
3. Add the anise (or fennel) seeds.
4. Add the tarragon.
5. Add the tomato paste; heat until the paste starts to split into oil and tomato. Nothing should brown.
6. Add the fish stock. Bring to a boil; simmer 10–15 minutes.
7. Blend; salt and white pepper, stir, reheat if needed, serve.

Rouille

1. Mash the boiled potato.
2. Make the mayonnaise:
   1. Set a bowl on a tea towel, add mustard and egg yolks. Whisk.
   2. Drizzle in the vegetable oil while whisking.
   3. Optionally finish with a little olive oil.
   4. Once thick, thin with a little water and lemon juice if needed.
3. Salt and white pepper.
4. Add turmeric and finely chopped garlic.
5. Combine.
6. Stir in the potato.
7. Toast slices of baguette in the oven and spread with the rouille.
8. Serve.