Red Mullet en Papillote
& Citron Olive Oil
- 4 whole red mullet, scaled and gutted
- 1 fennel bulb, cut in 8
- 200g / 7oz Jerusalem artichokes, peeled and sliced in rounds
- 1 lemon zest
- 1 garlic clove, cut in 4
- 500g / 1lb 2oz risotto rice
- Saffron
- Salt
- 60g / 2.1oz grated parmesan
Cook the vegetables in salted water with a little olive oil for 5 minutes.
Place each fish on foil, then add salt and a little olive oil.
Add the (drained) vegetables, and reserve the cooking water.
Close the pouches and bake at 180°C / 350°C / GM4 for 20-25 minutes, depending on the size of the fish.
In a saucepan, fry the risotto rice with a little olive oil. Add 2 glasses of vegetable cooking water, then the saffron, and cook for 20 minutes, adding water as required.
When the risotto is cooked, add the parmesan, salt and a little olive oil.
Serve the fish and risotto hot.
Place each fish on foil, then add salt and a little olive oil.
Add the (drained) vegetables, and reserve the cooking water.
Close the pouches and bake at 180°C / 350°C / GM4 for 20-25 minutes, depending on the size of the fish.
In a saucepan, fry the risotto rice with a little olive oil. Add 2 glasses of vegetable cooking water, then the saffron, and cook for 20 minutes, adding water as required.
When the risotto is cooked, add the parmesan, salt and a little olive oil.
Serve the fish and risotto hot.
