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Roasted Red Mullet with Peasant Meat Juices (Emeril Lagasse) Recipe

Roasted Red Mullet with Peasant Meat Juices (Emeril Lagasse) Recipe

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Roasted Red Mullet with Peasant Meat Juices (Emeril Lagasse)

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Ingredients:

Serving

8 fresh whole red mullet, cleaned
1/4 cup olive oil
2 cloves of garlic, peeled
1 tbsp finely ground black pepper
2 tbsp finely chopped mild herbs , such as parsley , basil , tarragon , and oregano
2 tbsp butter
1 cup julienne yellow onions
salt
freshly ground black pepper
1/2 cup small diced eggplant
2 fresh artichoke hearts, quartered and cooked until tender
1/2 cup peeled, seeded and chopped fresh italian plum tomatoes
1/4 lb kalamata olives, pitted and halved
1 tbsp chopped garlic
3 tbsp chopped green onions, green parts only
1 tbsp finely chopped fresh parsley
1 tbsp shredded fresh basil leaves
1/2 tsp chopped fresh thyme leaves
freshly ground black pepper
1/2 cup red wine
1/2 cup demi-glace
3 red bliss potatoes, roughly chopped
fried parsnips

Directions:

Preheat the oven to 400 degrees F. 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 parsnips.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	66873.43 Kcal (279986 kJ)
Calories from fat	26491.41 Kcal
		% Daily Value*
Total Fat	2943.49g	4528%
Cholesterol	6150.81mg	2050%
Sodium	161.2mg	7%
Potassium	25348.04mg	539%
Total Carbs	7580.97g	2527%
Sugars	920.37g	3681%
Dietary Fiber	327.92g	1312%
Protein	3255.79g	6512%
Vitamin C	542.3mg	904%
Vitamin A	59.2mg	1974%
Iron	476mg	2644%
Calcium	73216.6mg	7322%

Amount Per 100 g
Calories	3530.35 Kcal (14781 kJ)
Calories from fat	1398.52 Kcal
		% Daily Value*
Total Fat	155.39g	4528%
Cholesterol	324.71mg	2050%
Sodium	8.51mg	7%
Potassium	1338.16mg	539%
Total Carbs	400.21g	2527%
Sugars	48.59g	3681%
Dietary Fiber	17.31g	1312%
Protein	171.88g	6512%
Vitamin C	28.6mg	904%
Vitamin A	3.1mg	1974%
Iron	25.1mg	2644%
Calcium	3865.2mg	7322%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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