Recipe courtesy of Joel Robuchon
Episode: Paris, France
Le Rouget
Total:
1 hr 5 min
Active:
30 min
Yield:
4 servings
Level:
Advanced
Total:
1 hr 5 min
Active:
30 min
Yield:
4 servings
Level:
Advanced

Ingredients

  • 4 little red mullets (goat fish) (about 5 ounces or 150 grams each)
  • 4 baby carrots
  • 4 radishes
  • 1 medium fennel bulb
  • About 2 ounces (50 grams) blanched green beans
  • 2 spring onions
For the dressing:
  • 2 tablespoons lemon juice
  • 6 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 recipe Sauce Romesco, recipe follows
Sauce Romesco:
  • 4 tomatoes
  • 3 cloves garlic
  • Olive oil
  • 2 anchovies, optional
  • 1 roasted red sweet bell pepper, jarred, optional
  • 2 ounces (50 grams) nuts (almonds, hazelnuts, pine nuts)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon red wine vinegar

Directions

For the dressing:

With a small knife, fillet the mullets from the back without breaking the belly. Remove all the bones and keep on the side. Peel and wash the carrots, wash the other vegetables carefully and shred them into slices using a mandolin. Season the shredded vegetables with the dressing and stuff them inside the mullets. Gently cook the open mullets under the grill. Sprinkle with Sauce Romesco and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Sauce Romesco:

Preheat oven to 425 degrees F.

Arrange unpeeled tomatoes and garlic on a baking sheet. Sprinkle with olive oil and bake for 15 to 20 minutes. Let cool. Peel the tomatoes, remove core, seeds, and juice by pressing them in your hand. Peel the garlic and chop.

Mix the roasted tomatoes, garlic, anchovies and roasted pepper, if using, salt, pepper, and nuts. Add 2 tablespoons of parsley. While mixing, add some olive oil and vinegar gradually. Set aside in refrigerator.

IDEAS YOU'LL LOVE

Le Focacce

Recipe courtesy of David Rocco

Lion Head Meatballs

Recipe courtesy of Ching-He Huang

Le Truc Turkey Meatball Sandwich

Recipe courtesy of Le Truc

Le Ciambelle: Semi-Hard Doughnuts

Recipe courtesy of David Rocco

Pasta con le Sarde: Pasta with Sardines

Recipe courtesy of No Author

Three Virtue Soup: Le Virtu

Recipe courtesy of Mario Batali

Pasta with Anchovies: Pasta con le Alice

Recipe courtesy of Rocco DiSpirito

Polenta and Clams: Polenta con le Vongole

Recipe courtesy of Mario Batali

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

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

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here