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
Method
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