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.