Roasted Red Mullet with Peasant Meat Juices

  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 4 servings
Share This Recipe

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

  1. 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.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …