FrancesRenHuang

My First Rouille

In Recipes, The Piglet Oinking on August 26, 2010 at 11:06 pm

Pan-Seared Salmon with Rouille. Served with Handmade Ravioli in Tomato-Cream Sauce

Gelay Pastas Artesanales

Since Chinatown went on strike, I had to re-strategize my homemade Chinese dinner plan. Too bad. It would have been the first time we invited a guest over for dinner as well. I came back home, 2 hours before dinner, retrieve to my fridge and pantry looking for inspiration: frozen salmon, frozen homemade ravioli, eggs, heavy cream and parsley..Hmmm, my brain was churning with ideas. As it turns out, it became one of the top homemade dinners we had in Buenos Aires.

Serves 2

Rouille improvised from American Test Kitchen

  • 1 egg yolk
  • 1 tsp Dijon Mustard
  • 1 tbsp lemon juice
  • 1/2 tbsp water
  • a good pinch of cayenne pepper
  • 1 garlic gloves, pressed through a garlic presser, or minced finely
  • 1/4 cup vegetable oil
  • 2 tblsp extra-virgin olive oil
  1. Mix everything except for the oils.
  2. Slowly whisk the vegetable oil into the mixture until texture is creamy, about 5 minutes; add the olive oil.
  3. Set aside.

Pan-Seared Salmon

  • a salmon fillet
  • sea salt & pepper
  • 1 tblsp of butter
  • option: a tblsp of chopped parsley
  1. Heat the nonstick pan over high heat for a few minutes. Pat salmon dry with paper towels; sprinkle salmon with salt and pepper.
  2. Add butter to pan and swirl to coat. Make sure it doesn’t smoke.
  3. Put fillet skin down, reduce heat to medium-high and cover to contain heat; cook until skin is well browned and half of the fillet is opaque, about 3 minutes. Turn fillet and continue cooking for another 2 minutes or so, or until internal temperature is 130F.
  4. Let stand for a few minutes, cut into half and serve immediately with Rouille.
  5. Option: add chopped parley for garnish.

Tomato-Cream Sauce

  • a swirl of extra-virgin oil
  • 1 small garlic clove minced
  • 1 tbsp of chopped red onion
  • 1/2 can (14.5 ounce) diced tomatoes
  • a generous pinch of sugar
  • salt and pepper to taste
  • 1~2 drops of balsamic vinegar
  • 1~2 drops of Worcestershire sauce
  • 1 tbsp of chopped basil
  • a little bit more than 1 tbsp of heavy cream
  1. Heat oil in nonstick pan over medium heat until shimmering, about 3 minutes.
  2. Add garlic and onion, cook until fragrant, about 30 seconds.
  3. Stir in tomatoes and seasoning; simmer until thick, about 15 minutes.
  4. Remove from pan from heat and stir in basil and cream. Cover to keep warm.
  5. Serve with Ravioli, with an option of garnishing with Parmesan Cheese.

Frozen Homemade Spinach and Ricotta Ravioli

Gelay Pastas Artesanales

Manzone 827 Acassuso, Buenos Aires, 4792-0808 (there are a few Gelay all over the city, though there are other homemade pasta stores all around the city)

  1. Bring a pot of water to boil, enough to put in the amount of ravioli.
  2. Add salt and ravioli. Cook until ravioli al dente, 4~5 minutes, or when ravioli floats up.
  3. Do not run with cold water which prevents the pasta to stick to the sauce.
  4. Serve with Tomato-Cream sauce.
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