Recipe courtesy of Joel Robuchon
Episode: Paris, France
Le Rouget
Total:
1 hr 5 min
Prep:
30 min
Inactive:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Advanced
Total:
1 hr 5 min
Prep:
30 min
Inactive:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Advanced
Total:
1 hr 5 min
Prep:
30 min
Inactive:
20 min
Cook:
15 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

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Heavenly Sauteed String Beans with Garlic

Recipe courtesy of Patti LaBelle

Refried Beans

Recipe courtesy of Ellie Krieger

Really Simple Bean Burgers

Recipe courtesy of Pam Anderson

Mom's Baked Beans

Recipe courtesy of Tiffani Thiessen

Smoky Black Bean Rice

Recipe courtesy of Laura Vitale

Black Bean Soup

Recipe courtesy of Food Network

Chicken and White Bean Chili

Recipe courtesy of Cooking Channel

Barbeque Baked Beans

Recipe courtesy of Vincent Camillo

Four-Bean Chili

Recipe courtesy of Tiffani Thiessen

So Much Pretty Food Here