Roasted Red Mullet With Peasant Meat Juices

Recipe Ingredients

8		Fresh red mullet - cleaned
1/4 cup	59ml	Olive oil
2		Garlic cloves - peeled
1 tablespoon	15ml	Finely-ground black pepper
2 tablespoons	30ml	Finely-chopped mild herbs
		(parsley, basil, tarragon, and oregano)
2 tablespoons	30ml	Butter
1 cup	62g / 2.2oz	Julienned yellow onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Small-diced eggplant
2		Fresh artichoke hearts - quartered, and
		Cooked until tender
1/2 cup	73g / 2.6oz	Peeled, seeded, chopped Italian plum
		Tomatoes
1/4 lb	113g / 4oz	Kalamata olives - pitted, halved
1 tablespoon	15ml	Chopped garlic
3 tablespoons	45ml	Chopped green onions, green parts only
1 tablespoon	15ml	Finely-chopped fresh parsley
1 tablespoon	15ml	Shredded fresh basil leaves
1/2 teaspoon	2.5ml	Chopped fresh thyme leaves
1/2 cup	118ml	Red wine
1/2 cup	118ml	Demi-glace
3		Red bliss potatoes - roughly chopped
		Fried parsnips

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B41 broadcast 05-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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