Red mullet en papillote with caramelized onion
When we think of papillote, sure, aluminum foil and a handful of raw vegetables come to mind, but today we are going to give that papillote a spin and we are going to use our resources to improve it, or in this case our Double Foodie pan to cook more than just an omelette.
Ingredients:
2 people
Time: 30 minutes
Difficulty: low
• 4 red mullet
• 2 large, straight zucchini
• 8 half dried tomatoes in oil
• 4 medium onions
• Extra virgin olive oil
• Salt For the pesto:
• fresh basil
• Pinions
• Grated Parmesan cheese
• 1 garlic
• Extra virgin olive oil
Preparation:
1. We start by caramelizing the onions, for this we peel them and cut them into julienne strips. In one of the two pans of our Double FOODIE frying pan , add a splash of extra virgin olive oil and add the onion.
2. Lightly salt and cook over high heat. When we see that the onion begins to brown, add a splash of water to deglaze the bottom and let it reduce. We are pouring little by little trickles of water to deglaze and caramelize the onion without the need to add sugar. Once ready, we reserve it.
3. We prepare the pesto, I leave the amounts to your liking but as a guide 30-40 leaves of fresh basil, a handful of pine nuts, 30 g of grated Parmesan cheese, 1 garlic and extra virgin olive oil until you get the desired texture , depending on whether you want it more or less thick. Crush or crush everything with a mortar. We booked.
4. Finely chop all the dried tomato in oil and set aside.
5. Wash the zucchini well under the tap and slice it with the help of a mandolin. We booked.
6. To prepare the fish, place 4-5 courgette strips on top of each other. At one end of the courgette, put 1 red mullet fillet skin side down. Ideally, ask your fishmonger to separate the loins and de-scale them. We salt the loin.
7. Paint the loin with the pesto and add a little dried tomato, roll up the red mullet loin with the courgette and place it on top of half the caramelized onion, we will make the dish in 2 batches, first 4 loins and then another 4 .
8. We prepare all the red mullet loins in the same way.
9. Pour 10 ml of water over the onion, close our Double FOODIE pan and cook for 10 minutes over medium heat.
10.We serve by painting each zucchini roll with pesto and add a little dried tomato in chopped oil.
Photography and recipe by MJ .
