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Mullet roasted in paper - Tuscan cooking - Livorno
Mullet roasted in paper
Ingredients for two people
2 mullet each weighing 200g
1 piece of vegetable paper
8-10 prawns
2 cuttlefish
8-10 clams
Parsley
A knob of butter
Olive Oil
Salt and Pepper
Mullet cooked in paper : the best scent of the sea. The mullet must be plump. Mullet of the rocks. A light red in colour. Wrapped in paper with vegetable oil. This is very important. If you use tin foil, you will have a few problems. This is the biggest mistake you can make.
Gut the mullet. Add the prawns, cuttlefish and the clams and await the various aromas. Naturally, make sure that the sheet of vegtable paper is smeared with oil when you put it in the pan with the mullet on. Put a little olive oil on the mullet along with a little butter, parsley and salt and pepper. Close the paper, folding up the edges and pasting them with a little butter and flour. The oven should then be hot. Leave them for 20 minutes to cook. Remove them when the paper gives off lots of steam. The paper can then be opened at the table. If there are four people, make sure you double the dose so no-one misses out.
Recipes kindly supplied by Il Tirreno
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