Roasted red mullet with peasant meat juices

Yield: 4 servings

Measure Ingredient
8.00 whole fresh red mullet; cleaned
¼ cup olive oil
2.00 garlic cloves; peeled
1.00 tablespoon finely-ground black pepper
2.00 tablespoon finely-chopped mild herbs
1 (parsley; basil, tarragon, and oreg
2.00 tablespoon butter
1.00 cup julienned yellow onions
1 salt; to taste
1 freshly-ground black pepper; to taste
½ cup small-diced eggplant
2.00 fresh artichoke hearts; quartered, and
1 cooked until tender
½ cup peeled; seeded, chopped italian p
1 tomatoes
¼ pounds kalamata olives; pitted, halved
1.00 tablespoon chopped garlic
3.00 tablespoon chopped green onions; green parts only
1.00 tablespoon finely-chopped fresh parsley
1.00 tablespoon shredded fresh basil leaves
½ teaspoon chopped fresh thyme leaves
½ cup red wine
½ cup demi-glace
3.00 red bliss potatoes; roughly chopped
1 fried parsnips

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.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-03-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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