Red mullet en papillote Mediterranean style.

Red mullet en papillote Mediterranean style.

Rouget in papillote op Mediterrane wijze

Ingredients

Linguine (ref. A19) – 4 nests
Primavera sauce (ref H23) – 200 g
Rouget – 1 piece
Mirepoix of zucchini and eggplant – 30 g
Shallot – 1 piece
Aluminium foil or papillote
Salt and pepper
Thyme
Sage

Preparation

Preheat the oven to 160°C.
Reheat the linguine in lightly salted water for 75 seconds.
Place the rouget in a papillote and add half of the sauce.
Garnish with a mirepoix of zucchini, eggplant and shallot quarters.
Season with salt, pepper, thyme and sage.
Close the papillot and bake for 15 minutes at 160°C.

You need these products

Linguine

Primavera

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