Rouget en papillote, Baumanière

Name: Rouget en papillote, Baumanière (Red mullet en papillote, Baumanière)
Cuisine: French
Ingredients: 4 bay leaves; 4 thin slices grilled bacon; 4 slices lemon; 4 anchovy fillets; 4 small red mullet; olive oil; salt and ground black pepper; salt and ground black pepper; fat or olive oil for deep-frying; fat or olive oil for deep-frying; 300 ml/½ pint double cream; 4–5 egg whites; freshly grated nutmeg; 4–5 anchovy fillets, mashed

Red mullet en papillote, Baumanière

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

4 small red mullet
olive oil
salt and ground black pepper
4 bay leaves

Europe
France
Provence
Main course
Gluten-free

Method

Leave the red mullet whole (do not gut them) and sprinkle them with olive oil; season to taste with salt and freshly ground black pepper; place 1 bay leaf on one side of each fish and a thin slice of grilled bacon on the other side.

Cut 4 pieces-of baking parchment approximately 22 x 30 cm/8½ x 11 inches; fold each in half and cut in a heart shape. Open, brush with oil, and place the pr