Le Rouget

Ingredients

• 2  anchovies 
• 4  baby carrots 
• 1 medium fennel bulb 
• 2 tablespoons flat-leaf parsley fresh chopped
• 3 cloves garlic 
• 50 grams blanched green beans 
• 2 tablespoons juice of lemon 
• 50 grams nuts (almonds, hazelnuts, pine nuts)
• 4 servings olive oil 
• 6 tablespoons olive oil 
• 4  radishes 
• 5 ounces little mullets red (goat fish)
• 1 teaspoon red wine vinegar 
• 1  roasted bell pepper sweet red jarred
• 4 servings salt and pepper black freshly ground
• 2  spring onion 
• 4  tomatoes 

Equipment

• baking sheet
• oven
• knife
• grill

Directions

1. With a small knife, fillet the mullets from the back without breaking the belly.
2. 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.
3. Sprinkle with Sauce Romesco and serve.
4. 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.
5. Preheat oven to 425 degrees F.
6. Arrange unpeeled tomatoes and garlic on a baking sheet.
7. Sprinkle with olive oil and bake for 15 to 20 minutes.
8. Let cool. Peel the tomatoes, remove core, seeds, and juice by pressing them in your hand. Peel the garlic and chop.
9. Mix the roasted tomatoes, garlic, anchovies and roasted pepper, if using, salt, pepper, and nuts.
10. Add 2 tablespoons of parsley. While mixing, add some olive oil and vinegar gradually. Set aside in refrigerator.