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Name: Petit Rougets Aux Feuilles De Vignes, Confit De Poivrons
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 8 Grape leaves; 250 g Black olives; Garnish; Salt and pepper; 1 Tomato; peeled, seeded and; 3 Garlic; Crushed black peppercorns; ; parsley; Salt and pepper; 1/2 Red bell pepper; 2 Shallots; 2 tb Chopped basil; chives, flat; 1 lg Onion; 1/2 Green bell pepper; Sauce; Filling; olive oil; ; diced; 1 bn Fresh basil; 8 sm Red mullet weighing 100g; 1 tb Capers; olive oil; 1 Lemons; juice of, up to 2; 1/2 Yellow bell pepper; 6 tb Olive oil; up to 8

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INGREDIENTS

8 Grape leaves
250 g Black olives
Garnish
Salt and pepper
1 Tomato; peeled, seeded and
3 Garlic
Crushed black peppercorns
; parsley
Salt and pepper
1/2 Red bell pepper
2 Shallots
2 tb Chopped basil; chives, flat
1 lg Onion
1/2 Green bell pepper
Sauce
Filling
olive oil
; diced
1 bn Fresh basil
8 sm Red mullet weighing 100g
1 tb Capers
olive oil
1 Lemons; juice of, up to 2
1/2 Yellow bell pepper
6 tb Olive oil; up to 8

Servings

INSTRUCTIONS

Scale and gut the fish. Remove the main bone from the back. Blanch the grape leaves or use canned grape leaves. Filling: Cop the black olives and the basil and mix together with a little olive oil. Fill the red mullet. Garnish: Cut the peppers into thin strips. Slice the onion. Thinly slice the shallots. saute all the elements in olive oil over low heat then season. Sauce: Mix the lemon juice and olive oil together. Add the chopped herbs just before serving. Add the finely crushed peppercorns then the diced tomato. Cooking the red mullet: Oven roast or pan fry the fish over low heat. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Petit Rougets Aux Feuilles De Vignes, Confit De Poivrons

8  Grape leaves 
250 g Black olives 
  Garnish 
  Salt and pepper 
1  Tomato; peeled, seeded and 
3  Garlic 
  Crushed black peppercorns 
  ; parsley 
  Salt and pepper 
1/2  Red bell pepper 
2  Shallots 
2 tb Chopped basil; chives, flat 
1 lg Onion 
1/2  Green bell pepper 
  Sauce 
  Filling 
  olive oil 
  ; diced 
1 bn Fresh basil 
8 sm Red mullet weighing 100g 
1 tb Capers 
  olive oil 
1  Lemons; juice of, up to 2 
1/2  Yellow bell pepper 
6 tb Olive oil; up to 8

Scale and gut the fish. Remove the main bone from the back. Blanch the  grape leaves or use canned grape leaves.    Filling: Cop the black olives and the basil and mix together with a little  olive oil. Fill the red mullet.    Garnish: Cut the peppers into thin strips. Slice the onion. Thinly slice  the shallots. saute all the elements in olive oil over low heat then  season.    Sauce: Mix the lemon juice and olive oil together. Add the chopped herbs  just before serving. Add the finely crushed peppercorns then the diced  tomato.    Cooking the red mullet: Oven roast or pan fry the fish over low heat.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.  Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (203g)
Recipe Makes: 4 servings

Calories: 246
Calories from Fat: 186 (76%)

Amt Per Serving		% DV

	Total Fat 20.7g	28 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 14.9g
	Polyunsanturated Fat 2.1g
Cholesterol 0mg		0 %
Sodium 701mg		24 %
Potassium 333.4mg		9 %
Total Carbohydrate 15.9g		5 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 11g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 246

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