Red Mullet en Papillote
Ingredients:
- CastelineS Organic Citron Olive Oil
- CastelineS Classic Olive Oil
- 4 whole red mullets, scaled and gutted
- 1 fennel, cut into 8 pieces
- 200 g Jerusalem artichokes, peeled and sliced into rounds
- Zest of one lemon
- 1 garlic clove, cut into 4 pieces
- 500 g risotto rice
- Saffron
- Salt
- 60 g grated Parmesan
Cook the vegetables in salted water with a little olive oil for 5 minutes.
On aluminum foil, place the red mullet, season with salt, and add a drizzle of olive oil.
Add the previously drained vegetables (keep the cooking water).
Close the papillotes and bake at 180°C for 20-25 minutes, depending on the size of the fish.
In a saucepan, sauté the risotto rice with a drizzle of olive oil, add 2 glasses of the vegetable cooking water and the saffron, then cook for 20 minutes, adding water gradually.
At the end of cooking, add the Parmesan, salt, and a drizzle of olive oil.
Serve hot.