Rousquilles de la Mer

Introduction to Rousquilles de la Mer

Rousquilles de la Mer is a delectable French dish originating from the Mediterranean coast, marrying the flavors of the sea with traditional pastry techniques. This dish combines seafood delights encased in a dough ring, reminiscent of the rousquille—a traditional Catalan pastry. Known for its delicate flavors and artisanal preparation method, Rousquilles de la Mer is a celebration of the rich culinary heritage of the region.

A Brief History

The rousquille, traditionally a sweet treat enjoyed in French Catalonia, especially around the town of Collioure, has inspired culinary artists to experiment with savory versions. The concept of filling this ring-shaped pastry with seafood arose as a way to integrate local catches from the Mediterranean Sea, leading to the creation of Rousquilles de la Mer.

Originally enjoyed by fishermen, this dish has evolved and found its way into gourmet kitchens, offering a unique blend of land and sea. The dish is both a nod to the region's Catalan influences and an exploration of new culinary possibilities.

Ingredients

• Flour - 250g
• Butter - 125g, chilled and cubed
• Salt - a pinch
• Water - 80ml, ice-cold
• Shrimp - 200g, peeled and deveined
• Scallops - 150g, fresh
• Calamari - 100g, sliced into rings
• Garlic - 2 cloves, minced
• Olive Oil - 30ml
• Parsley - a handful, chopped
• Lemon - 1, juiced
• White Wine - 60ml
• Egg - 1, beaten (for pastry wash)
• Black Pepper - to taste

Preparation

Step 1: Preparing the Pastry

Begin by preparing the pastry dough. In a large bowl, combine the flour and a pinch of salt. Add the butter cubes and rub them into the flour using your fingertips until the mixture resembles breadcrumbs. Gradually add the water and mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.

Step 2: Preparing the Seafood Filling

While the dough rests, prepare the seafood filling. In a pan, heat the olive oil over medium heat. Add the garlic and sauté until fragrant. Add the shrimp, scallops, and calamari to the pan. Cook until the seafood is just done—about 3-4 minutes. Add the white wine and cook for an additional minute. Remove from heat and season with salt, black pepper, parsley, and lemon juice. Allow the filling to cool.

Assembling and Cooking

Step 3: Assembling the Rousquilles

Preheat your oven to 200°C (392°F). Roll out the chilled dough on a floured surface to about 0.5 cm thickness. Cut into rings using a circular cutter. Place the seafood filling around the center, ensuring an even distribution. Cover with another dough ring and seal the edges with a fork. Brush the tops with the beaten egg to promote browning.

Step 4: Baking

Place the rousquilles onto a baking tray lined with parchment paper. Bake in the preheated oven for 20-25 minutes until the pastry is golden and crisp. For perfectly timed cooking, keep track using a cooking timer. Allow the rousquilles to cool slightly before serving.

Serving Suggestions

Rousquilles de la Mer is best enjoyed fresh from the oven. Pair with a crisp white wine such as a Sauvignon Blanc, or enjoy with a light salad on the side. The lemony, garlicky seafood paired with the buttery pastry makes for a delightful eating experience, evoking the breezy essences of the Mediterranean.

For a festive touch, serve these at a dinner gathering or enjoy them as an elegant appetizer. To enhance the coastal theme, consider decorating the table with seashells and turquoise linens, setting the scene for a charming Mediterranean feast.