Ingredients Jump to Instructions ↓

  1. 8 Fresh red mullet - cleaned

  2. 1/4 cup 59ml Olive oil

  3. 2 Garlic cloves - peeled

  4. 1 tablespoon 15ml Finely-ground black pepper

  5. 2 tablespoons 30ml Finely-chopped mild herbs

  6. (parsley, basil, tarragon, and oregano)

  7. 2 tablespoons 30ml Butter

  8. 1 cup 62g / 2 1/5oz Julienned yellow onions

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 1/2 cup 73g / 2.6oz Small-diced eggplant

  12. 2 Fresh artichoke hearts - quartered, and Cooked until tender

  13. 1/2 cup 73g / 2.6oz Peeled, seeded, chopped Italian plum

  14. Tomatoes

  15. 1/4 lb 113g / 4oz Kalamata olives - pitted, halved

  16. 1 tablespoon 15ml Chopped garlic

  17. 3 tablespoons 45ml Chopped green onions, green parts only

  18. 1 tablespoon 15ml Finely-chopped fresh parsley

  19. 1 tablespoon 15ml Shredded fresh basil leaves

  20. 1/2 teaspoon 2 1/2ml Chopped fresh thyme leaves

  21. 1/2 cup 118ml Red wine

  22. 1/2 cup 118ml Demi-glace

  23. 3 Red bliss potatoes - roughly chopped

  24. Fried parsnips

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees. Preheat the fryer.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. This recipe yields 4 servings.


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