Recipe courtesy of Emeril Lagasse
50 min
15 min
35 min
4 servings


  • 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


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.

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