Grey Mullet with Summer Herbs and Vegetables Baked "en papillote"
| Published: 17th June 2008 20:33 |
I love this classic way of cooking fish, sealing it in its own little bag so none of the sublime flavours can escape. The important thing is to make sure that all of the vegetables and of course the fish are cooked through evenly.
Serves: 2
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients
2 Grey mullet fillets, skinned
1 small bulb Fennel
4 small baby carrots
50g Peas
1 tbsp Dill, chopped
1 tbsp Parsley, chopped
1 tbsp Sorrel (if you can't find sorrel, add a little lemon zest)
25g Butter
100ml Medium white wine
pinch of salt
pinch of freshly ground white pepper
Method
1. Preheat oven to 180oC. Using either foil of grease proof paper cut two pieces roughly 30cm long.
2. Cut the fennel into 8ths lengthways, cut the carrots into quarters lengthways.
3. Place one fillet on each piece of paper, divide the butter, herbs, vegetables and seasoning between the two.
4. Fold the paper over the top of the fish, pleat two of the open sides to make an envelope and pour in the wine and then fold over the remaining side to seal.
5. Place on a baking tray and cook for 15 minutes.
6. Serve in the bag with simply boiled new potatoes.
It may seem a little weird to serve a bag, but trust me opening the parcel releases a cloud of beautiful aroma, that will both impress and delight your fellow diner.
Community Comment:
Add your comment:
You will need to sign in to post a comment to this article. if you do not have an AboutMyArea account, you can join now for free.
