Le Rouget

Name: Le Rouget
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 2 anchovies, optional; 4 baby carrots; 1 medium fennel bulb; 2 Tbsps chopped fresh flat-leaf parsley; 3 cloves garlic; 50 grams About 2 ounces blanched green beans; 2 Tbsps lemon juice; 50 grams ounces nuts (almonds, hazelnuts, pine nuts); 4 servings Olive oil; 6 Tbsps olive oil; 4 radishes; 142 grams little red mullets (goat fish) (about or 150 grams each); 1 teaspoon red wine vinegar; 1 roasted red sweet bell pepper, jarred, optional; 4 servings Salt and freshly ground black pepper; 2 spring onions; 4 tomatoes

Le Rouget might be just the side dish you are searching for. This gluten free, dairy free, and pescatarian recipe serves 4. One portion of this dish contains about 13g of protein, 43g of fat, and a total of 498 calories. A mixture of anchovies, baby carrots, nuts, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

With a small knife, fillet the mullets from the back without breaking the belly.

Equipment you will use

Knife

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.

Ingredients you will need

Vegetable

Carrot

Equipment you will use

Grill

Sprinkle with Sauce Romesco and serve.

Ingredients you will need

Sauce

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.

Preheat oven to 425 degrees F.

Equipment you will use

Oven