| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food7 |
1 |
Servings |
INGREDIENTS
| 2 |
|
Grey Mullet, approx 1lb |
|
|
each |
| 3 |
|
Waxy potatoes |
|
|
Fresh coriander |
|
|
Fresh parsley |
| 1 |
|
Lemon |
|
|
Olive oil to taste |
| 2 |
|
Good sized chicory |
| 2 |
|
Ripe tomatoes |
|
|
Salt and pepper |
| 1/2 |
|
Bottle strong dark red wine |
|
|
Zest and juice of 1 small |
|
|
orange |
| 1 |
|
Sliced lemon |
|
|
Greaseproof paper |
INSTRUCTIONS
Cut the grey mullet into 3 slices and marinade in the wine and orange
juice and zest. Cut the paper into rectangles, approx. A4 size and
brush lightly with oil. Then peel, finely slice and blanche the
potatoes in water. Saute the fish in a very hot pan and leave to rest.
Slice the tomatoes and season well. Set aside. Lay the greaseproof
paper on the table and assemble the ingredients: potatoes on the base,
a few leaves of chicory, grey mullet, slices of tomatoes. Season all
well, add the herbs, drizzle with oil and top with lemon. Wrap the
paper lightly. Place on a hot tray and bake in the oven for 7 minutes
at 220?C/425?F/gas mark 7. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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