Rougets en Papillote “Baumanière”

Name: Rougets en Papillote “Baumanière”
Yield: Serves 4
Ingredients: 4-5 egg whites; 4 anchovy fillets; 4-5 anchovy fillets, mashed; ½ pint double cream; freshly grated nutmeg; 4 small rougets (red mullet), 4-5 ounces each; salt and freshly ground black pepper; olive oil; 4 bay leaves; 4 slices lemon; 4 thin slices grilled bacon

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

4 small rougets (red mullet), 4-5 ounces each
olive oil
salt and freshly

Main course
Gluten-free

Method

Rougets are not emptied before cooking. Just sprinkle each fish with olive oil; season to taste with salt and freshly ground black pepper; place 1 bay leaf on one side of fish and a thin slice of grilled bacon on the other side.

Cut 4 pieces of greaseproof paper approximately 8½ inches b