Recipe courtesy of Emeril Lagasse
Print
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
4 servings

Ingredients

  • 2 tablespoons finely chopped mild herbs, such as parsley, basil, tarragon, and oregano
  • 2 tablespoons butter
  • 1 cup julienne yellow onions
  • Salt
  • Freshly ground black pepper
  • 1/2 cup small diced eggplant
  • 2 fresh artichoke hearts, quartered and cooked until tender
  • 1/2 cup peeled, seeded and chopped fresh Italian plum tomatoes
  • 1/4 pound kalamata olives, pitted and halved
  • 1 tablespoon chopped garlic
  • 3 tablespoon chopped green onions, green parts only
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon shredded fresh basil leaves
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1/2 cup red wine
  • 1/2 cup demi-glace
  • 3 red bliss potatoes, roughly chopped
  • Fried Parsnips
  • 8 fresh whole red mullet, cleaned
  • 1/4 cup olive oil
  • 2 cloves of garlic, peeled
  • 1 tablespoon finely ground black pepper

Directions

Preheat the oven to 400 degrees F. Preheat the fryer. Season the mullet with salt and pepper. In a small food processor, fitted with a metal blade, combine the olive oil, garlic cloves, black pepper and herbs. Process until smooth. Place the mullet on a parchment lined baking sheet. Brush the mullet, (all sides) with the mixture. Roast the mullet for 8 to 10 minutes, or until flaky. In large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 4 minutes, stirring. Add the eggplant, artichokes, tomatoes, olives, garlic, green onions, and herbs, and black pepper, stirring, for 2 minutes. Deglaze the pan with the red wine. Add the stock and bring to a boil. Reduce the heat to medium low, and simmer for 3 minutes. In a saute pan fry the potatoes in a little olive oil until golden brown. Remove and drain on paper towels. Season with salt and pepper. Fold the potatoes into the sauce. To serve, spoon the sauce in the center of each plate. Lay two of the red mullet over the sauce. Garnish with piles of parsnips.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Triglie alla Livornese-Red Mullet Leghorn Style

Recipe courtesy of Emeril Lagasse

Red Mullet Soup, After Scorpionfish Soup: Zuppa di Scorfano

Recipe courtesy of Mario Batali

Roasted Red Potatoes

Recipe courtesy of Bobby Flay

Roasted Red Pepper Emulsion

Recipe courtesy of Emeril Lagasse

Roasted Red Pepper Minestrone

Recipe courtesy of Rachael Ray

Roasted Red Grapes Martini

Recipe courtesy of Tia Mowry

Roasted Red Pepper Dip

Recipe courtesy of Ellie Krieger

Roasted Red Pepper Salad

Recipe courtesy of Amy Finley

Roasted Red Pepper Hummus

Recipe courtesy of Siba Mtongana

On TV

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c