Petit rougets aux feuilles de vignes, confit de poivrons
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | smalls | Red mullet weighing 100g |
| 8 | Grape leaves | |
| Filling | ||
| 250 | grams | Black olives |
| 1 | bunch | Fresh basil |
| Olive oil | ||
| Salt and pepper | ||
| Garnish | ||
| ½ | Red bell pepper | |
| ½ | Green bell pepper | |
| ½ | Yellow bell pepper | |
| 1 | large | Onion |
| 3 | Cloves garlic | |
| 2 | Shallots | |
| Olive oil | ||
| Salt and pepper | ||
| Sauce | ||
| 1 | Lemons; juice of, up to 2 | |
| 6 | tablespoons | Olive oil; up to 8 |
| Crushed black peppercorns | ||
| 1 | tablespoon | Capers |
| 2 | tablespoons | Chopped basil; chives, flat |
| ; parsley | ||
| 1 | Tomato; peeled, seeded and | |
| ; diced | ||
Directions
Scale and gut the fish. Remove the main bone from the back. Blanch the grape leaves or use canned grape leaves.
Filling: Cop the black olives and the basil and mix together with a little olive oil. Fill the red mullet. Garnish: Cut the peppers into thin strips. Slice the onion. Thinly slice the shallots. Saut‚ all the elements in olive oil over low heat then season.
Sauce: Mix the lemon juice and olive oil together. Add the chopped herbs just before serving. Add the finely crushed peppercorns then the diced tomato.
Cooking the red mullet: Oven roast or pan fry the fish over low heat.
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Carlton Food Network
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