The fish is usually served separately
with rouille sauce and toast that can be added to the soup.
The potato cakes are tasty on their own, but excellent
with the rouille (an easy and versatile version of this sauce).
Loved
it with the rouille but everyone else chose to eat the cakes plain.
My guests ate extra bread
with rouille after the shellfish was long gone.
Not exact matches
To make give the final dish some more zest, serve it
with a basil
rouille (a garlicky Provençal mayonnaise).
Top sole
with 1 tablespoon of
rouille and fennel frond to garnish.
Great as dinner the night before
with salad and a good Rioja, even better in the morning
with spicy black beans and poached eggs (sans
rouille).
Top each cake
with dollop of
rouille.
Would definitely double the
rouille as I found it was a large flavour component and I could have done
with more.