Rouille and grilled prawns


For rust

  • 1 potato of approximately 50 g
  • 15 cl of fish stock

  • 2 cloves garlic
  • 1 teaspoon(s) of tomato paste
  • 1 egg yolk
  • 1 teaspoon(s) of mustard
  • 1 pinch of saffron pistils
  • 1 pinch of paprika
  • 1 pinch of Espelette pepper

  • 15 cl of olive oil
  • 10 cl of neutral oil

For the prawns

  • 16 raw prawns
  • olive oil


  1. Prepare the rouille: cook the peeled and cubed potato in the fish stock until it is very soft and the cooking juices have reduced. Then mash it into a puree with a fork. Peel and press the garlic cloves and add 1 pinch of salt. Add the crushed potato, tomato paste, egg yolk, mustard

  2. And the spices and mix well. Then whip up the rouille like mayonnaise, adding the oils very gradually using a whisk. Refrigerate until ready to serve.

  3. Prick each shrimp on a wooden skewer starting from the head to the tail so that it stays straight when cooking. Heat a drizzle of olive oil in a pan and cook the prawns for 4 minutes on each side, they should turn pink. Enjoy them with rouille and sautéed sunny vegetables.

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