Le Rouget

  • Recipe courtesy of Chefs Philippe Braun and Joel Robuchon at L'Atelier De Joel Robuchon in Paris
  • Show: Giada's Weekend Getaways
  • Episode: Paris, France
Total Time:
1 hr 5 min
Prep:
30 min
Inactive Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Difficult

Ingredients

  • 4 little red mullets (goat fish) (about 5 ounces or 150 grams each)
  • 4 baby carrots
  • 4 radishes
  • 1 medium fennel bulb
  • About 2 ounces (50 grams) blanched green beans
  • 2 spring onions
    • FOR THE DRESSING:
      • 1 recipe Sauce Romesco, recipe follows

      Directions

      With a small knife, fillet the mullets from the back without breaking the belly. Remove all the bones and keep on the side. Peel and wash the carrots, wash the other vegetables carefully and shred them into slices using a mandolin. Season the shredded vegetables with the dressing and stuff them inside the mullets. Gently cook the open mullets under the grill. Sprinkle with Sauce Romesco and serve.

      This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

      4