Dish

Rouille de Seiche

Squid Rouille

Rouille de Seiche is a dish that is typically made by cooking cuttlefish in a tomato-based sauce, which is then blended with garlic, olive oil, and other herbs and spices to create a creamy sauce. The cuttlefish is then added back to the sauce and cooked until tender. Rouille de Seiche is a popular dish in many parts of France, and is often served as a main course.

European cuisine› Western European cuisine› French cuisine

Seafood› Mollusk Dish› Cuttlefish Dish

Origins and history

Rouille de Seiche has been a popular dish in France for centuries, and is believed to have originated in the southern part of the country. The dish is often served at special occasions and celebrations, and is considered to be a true French delicacy.

Dietary considerations

Rouille de Seiche is a seafood dish and is not suitable for those with seafood allergies or sensitivities. It is also not suitable for vegetarians or vegans.

Variations

There are many variations of Rouille de Seiche, with different regions of France having their own unique take on the dish. Some variations include using different types of seafood, such as squid or octopus, and using different herbs and spices in the sauce.

Presentation and garnishing

Rouille de Seiche is often served in a shallow bowl, with the cuttlefish arranged on top of the creamy sauce. A sprig of fresh parsley or chives can be used as a garnish.

Tips & Tricks

When making Rouille de Seiche, it is important to use fresh seafood and high-quality ingredients. The sauce should be well-seasoned, but not overpowering, to allow the flavor of the cuttlefish to shine through.

Side-dishes

Rouille de Seiche is often served with a side of crusty bread or potatoes, which helps to soak up the delicious creamy sauce. A side salad or vegetable dish can also be served alongside the Rouille de Seiche.