Bouillabaisse Marseillaise Rouille and Croutons

http://www.cooking-live.com 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!