Bouillabaisse Marseillaise Rouille & Apple Strudel
November 3, 2017 by Chef Patrice
Learn how to develop strong flavor and make a fabulous fish soup, which is the base for your Bouillabaisse Marseillaise 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!