Learn how to develop strong flavor and make a fabulous fish soup, which is the base for your Bouillabaisse Marseillaise dish.
For this class, you will learn how to make a Rouille. It is an emulsion of olive oil, potato, saffron, and garlic, typically served with the bouillabaisse. Of course, crispy French bread croutons will garnish the dish.
For dessert will be a warm apple strudel with vanilla ice cream and caramel sauce. Perfect for the season! The fillo dough is buttery, the apples are a little sour, and the caramel brings some bitterness and sweetness. The perfect balance!

File Attachments

Ingredient list for the bouillabaisse and strudel.docx

Ingredient list October 15th 2016.docx

Suggested kitchen equipment bouillabaisse and strudel.docx

Suggested kitchen equipment October 15th 2016.docx
Bouillabaisse Marseillaise- Rouille and Croutons-Apple Strudel with Vanilla Ice Cream Caramel Sauce
$5.00 / 30 days
$15.00 / month
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Author: Cooking Live

ice cream