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Roasted Red Mullet With Peasant Meat Juices
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Whole Fresh red mullet; cleaned
/4 Cup Olive oil
Garlic cloves; peeled
Tablespoon Finely−ground black pepper
Tablespoon Finely−chopped mild herbs (parsley; basil, tarragon, and oregano)
Tablespoon Butter
Cup Julienned yellow onions
Salt; to taste
Freshly−ground black pepper; to taste
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3
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/2 Cup Small−diced eggplant
Fresh artichoke hearts; quartered, and cooked until tender
/2 Cup Peeled; seeded, chopped Italian plum tomatoes
/4 Pound Kalamata olives; pitted, halved
Tablespoon Chopped garlic
Tablespoon Chopped green onions; green parts only
Tablespoon Finely−chopped fresh parsley
Tablespoon Shredded fresh basil leaves
/2 Teaspoon Chopped fresh thyme leaves
/2 Cup Red wine
/2 Cup Demi−glace
Red bliss potatoes; roughly chopped
Fried parsnips
1
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees. 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 fried parsnip chips. This recipe yields 4 servings.
Roasted Red Mullet With Peasant Meat Juices
527
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