Recipe courtesy of Joel Robuchon

Le Rouget

  • Level: Advanced
  • Total: 1 hr 5 min
  • Prep: 30 min
  • Inactive: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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:

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.