Red mullet en Papillote
Serves 6
6 small mullets, filleted (total weight
150–200 g)
5 slices of white bread
4 tbsp anchovy butter
250 ml milk
Salt and pepper
2 tbsp chopped parsley
3 tbs olive oil
Method:
1. Wash the mullet.
2. 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
tbsps anchovy butter.
3. Season the fish with salt and pepper,
and fill with the stuffing. Drizzle with
olive oil, cover and refrigerate for one
hour.
4. Brush a large sheet of grease-proof
paper with olive oil, place the mullet in
the middle, and wrap the paper over
like a parcel. Place the parcel on the
baking tray, and put in the oven.
Use one of the following functions:
Automatic
/ Fish / Red mullet en
Papillote
Cooking duration: approx. 21 minutes
or:
Fan plus
Temperature 190–210 °C
Shelf level: 2
Cooking duration: 15–20 minutes
Fish
50
Summary of Contents for H 5081
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