Fillets de Rouget à la Tapenade

Fillets de Rouget à la Tapenade
Bleu Provence's Fillets de Rouget à la Tapenade (Evi Abeler)
From the Jun 15, 2019, issue

BLEU PROVENCE
1234 Eighth Street S., Naples, FlA.
Telephone (239) 261-8239
Website bleuprovencenaples.com

"The rouget have delicate flavor, not strong, but one you don't forget. They cook very fast on the plancha, and when you have the black olive, the tapenade, you marry all those flavors and you're in Provence."
—Jacques Cariot
Owner, Bleu Provence

Ingredients

Four 5- to 8-ounce rouget (red mullet) fillets, 1 1/4 to 2 pounds total 
10 ounces potatoes
3 medium tomatoes
3/4 cup pitted black olives (divided use)
1/3 cup basil leaves
1 medium yellow onion
2 tablespoons white balsamic vinegar
4 teaspoons extra-virgin olive oil, plus more 
Salt and pepper
1/2 cup store-bought black olive tapenade
Scant 1/2 cup heavy cream

RECIPE

1. Peel and wash the potatoes, then place them in a saucepan. Cover with cold water, cover the pot and bring to a boil. When the water is boiling, add the coarse salt. Cook until just tender, about 15 minutes depending on the size of the potatoes. Set aside without draining.

2. Preheat the oven to 450° F. Peel and quarter the tomatoes, and remove and discard the seeds. Cut into small dice and set aside. Thinly slice the black olives, then finely chop the basil and onion. In a medium bowl, combine the tomatoes, 1/2 cup of the olives, basil and onion. Add the vinegar and olive oil, stirring to combine. Season the sauce vierge with salt and pepper and set aside.

3. Spread the fillets with the olive tapenade and transfer to the oven. Bake until a cake tester inserted into the thickest part of a fillet is warm to the touch, about 4 minutes.

4. While the fish is cooking, pour the heavy cream into a small saucepot and heat over medium-low heat until just heated through, taking care not to let it scald. Set aside. Drain the boiled potatoes and place in a large bowl. Add the hot cream. Crush the potatoes roughly with a whisk and add a drizzle of olive oil and the remaining 1⁄4 cup olives. Mix well and season to taste.

5. On each of 4 dinner plates, spread a quarter of the potato mixture. Place a fillet on top and spoon some sauce vierge over. Serves 4.

WINE MATCH

CLOS STE.-MAGDELEINE Cassis Rosé 2017

"Cassis Ste.-Magdeleine Rosé is sun-kissed, the vines grow on a soil rich in limestone and iron, giving the wine freshness, elegance and backbone. It shows raspberry flavor, red fruits and a touch of saltiness brought by the sea mist. It's a fresh and distinctive rosé that pairs beautifully with the rouget. The combination is something magical."
—Jacques Cariot

Wine Spectator Alternates
CHÂTEAU DE PIBARNON Bandol Rosé 2017 (91, $35)
DOMAINES OTT Côtes de Provence Rosé Château de Selle 2017 (91, $53)

Recipes Cooking Pairings Rosé

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