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...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Pepper mill
- Grill
- Parchment paper
- Oven
- Chef's knife
- Cutting board
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
- freshly ground black pepper
- olive oil
- 4 bay leaves
- 4 thin slices grilled bacon
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Rougets au Safran from Mediterranean Seafood by Alan Davidson
app.ckbk.com
Red Mullet Baked en Papillote from The Times Cookery Book by Katie Stewart
app.ckbk.com
Rougets aux Feuilles de Vigne from Mediterranean Seafood by Alan Davidson
app.ckbk.com
Sole en Papillote “Festa Del Mare” from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Mediterranean Fish en Papillote
mealplans.cooksmarts.com
Mediterranean Fish en Papillote
mealplans.cooksmarts.com
Brandade of Smoked Trout Sur Canapé from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Filets de Sole Bonne Femme from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com