Rougets en Papillote “Baumanière” from The Robert Carrier Cookbook by Robert Carrier
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 g...
Ingredients
- 4 slices lemon
- 4-5 anchovy fillets, mashed
- ½ pint double cream
- 4-5 egg whites
- 4 anchovy fillets
- freshly grated nutmeg
- 4 small rougets (red mullet), 4-5 ounces each
- salt and freshly ground black pepper
- olive oil
- 4 bay leaves
- 4 thin slices grilled bacon
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