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Red mullet parcels
Preparation time: 90–100 minutes
Serves 6
Ingredients
6 small red mullets (150 to 200 g each)
5 slices of white bread
250 ml milk
2 tbsp. parsley, chopped
4 tbsp. anchovy butter
Salt
Pepper
1 ¹/₂ tbsp. olive oil
Accessories
Universal tray
Greaseproof paper
Preparation
Wash the mullets.
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
the 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 greaseproof
paper with olive oil, place the fish in the
middle, and wrap the paper over like a
parcels. Place the parcels in the
universal tray, and put in the oven.
Recommended settings
Oven function: Automatic programmes
Programme: Fish \ Red mullet parcels \
4-6 fish
Shelf level: See display
Programme duration: approx. 25 [32]
(25) minutes
Alternative settings
Oven function: Fan Plus
Temperature: 190–200 °C
Heating-up phase: Rapid
Shelf level: 2 [2] (1)
Duration: 20–30 minutes
Useful tip
Red mullet parcels, or "Red mullet en
papillote", means baking in greaseproof
paper.
Fish
107
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