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1
With a small knife, fillet the mullets from the back without breaking the belly.
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2
Remove all the bones and keep on the side.
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3
Peel and wash the carrots, wash the other vegetables carefully and shred them into slices using a mandolin.
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4
Season the shredded vegetables with the dressing and stuff them inside the mullets.
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5
Gently cook the open mullets under the grill.
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6
Sprinkle with Sauce Romesco and serve.
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7
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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8
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.
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9
4 tomatoes
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10
3 cloves garlic
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11
Olive oil
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12
2 anchovies, optional
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13
1 roasted red sweet bell pepper, jarred, optional
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14
Salt and freshly ground black pepper
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15
2 ounces (50 grams) nuts (almonds, hazelnuts, pine nuts)
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16
2 tablespoons chopped fresh flat-leaf parsley
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17
1 teaspoon red wine vinegar
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18
Preheat oven to 425 degrees F.
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19
Arrange unpeeled tomatoes and garlic on a baking sheet.
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20
Sprinkle with olive oil and bake for 15 to 20 minutes.
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21
Let cool.
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22
Peel the tomatoes, remove core, seeds, and juice by pressing them in your hand.
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23
Peel the garlic and chop.
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24
Mix the roasted tomatoes, garlic, anchovies and roasted pepper, if using, salt, pepper, and nuts.
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25
Add 2 tablespoons of parsley.
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26
While mixing, add some olive oil and vinegar gradually.
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27
Set aside in refrigerator.
