Red mullet en Papillote
Serves 6
Ingredients
6 small red mullet (150 to 200 g each)
5 slices of white bread
250 ml milk
2 tbsp parsley, chopped
4 tbsp anchovy butter
Salt
Pepper
3 tbsp olive oil
Method
Rinse the fish.
To make the stuffing, soak the white
bread in milk. Press the bread with a
fork to ensure that it is completely
drenched, and mix in the parsley and 4
tbsp anchovy butter.
Season the fish with salt and pepper,
and fill with the stuffing. Drizzle with
olive oil, cover and refrigerate for one
hour.
Brush a large sheet of grease-proof
paper with olive oil, place the fish in the
middle, and wrap the paper over like a
parcel. Place the parcel in the universal
tray, and put in the oven.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Fish \ Red mullet en papillote \
4–6 fish
Shelf level See display
Programme
duration
approx.
32
approx.
25
approx.
21
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function U
Temperature 190–210 160–180
Heating-up phase Rapid
Shelf level 2 1
Duration 30–35 25–30 15–20
Tips
"en papillote" means baking in
grease-proof paper.
Fish
82
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