Baked red mullet with anchovies

PT35M

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Ingredients

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Red mullet

  • 4 red mullet, each weighing approximately 250g, filleted and pin-boned
  • salt to taste
  • 4 lemon leaves
  • extra virgin olive oil to season

Anchovy bread sauce

  • 200g of stale bread, toasted
  • 30g of anchovy extract
  • 1/2 lemon, zest only

Anchovy cream

  • 30g of anchovy extract
  • 100g of cream
  • 30g of milk
1
To begin, make the anchovy bread sauce. Blitz the bread into breadcrumbs and add to a bowl with the anchovy extract and lemon peel. Keep in a cool, dry place
  • 200g of stale bread, toasted
  • 30g of anchovy extract
  • 1/2 lemon, zest only
2
For the anchovy cream, mix the cream with the anchovy extract and milk. Blitz with a hand blender to emulsify
  • 30g of anchovy extract
  • 100g of cream
  • 30g of milk
3
Cut four 30x15cm piece of greaseproof paper sheets and add the ingredients for the red mullet in this order: first a lemon leaf, followed by some extra virgin olive oil, then a fillet of red mullet, skin-side down
  • salt to taste
  • 4 lemon leaves
  • extra virgin olive oil to season
  • 4 red mullet, each weighing approximately 250g, filleted and pin-boned
4
Sprinkle over some salt and a little more oil, then add the other fillet skin-side up and add another splash of oil. Repeat for the other red mullet and seal the paper into pouches
5
Place the pouches under a hot grill, cooking for 1 minute on each side
6
Serve the papillote with a glass of the anchovy bread sauce and a glass of the anchovy cream
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