Title: Roasted Red Mullet with Peasant Meat Juices
Categories: Emlive06
Yield: 4 servings

8 Whole Fresh red mullet;
-cleaned
1/4 c Olive oil
2 Garlic cloves; peeled
1 tb Finely-ground black pepper
2 tb Finely-chopped mild herbs
(parsley; basil, tarragon,
-and oregano)
2 tb Butter
1 c Julienned yellow onions
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 c Small-diced eggplant
2 Fresh artichoke hearts;
-quartered, and
Cooked until tender
1/2 c Peeled; seeded, chopped
-Italian plum
Tomatoes
1/4 lb Kalamata olives; pitted,
-halved
1 tb Chopped garlic
3 tb Chopped green onions; green
-parts only
1 tb Finely-chopped fresh parsley
1 tb Shredded fresh basil leaves
1/2 ts Chopped fresh thyme leaves
1/2 c Red wine
1/2 c Demi-glace
3 Red bliss potatoes; roughly
-chopped
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 -
http://www.foodtv.com

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

06-03-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.