Maquereaux en Papillotes HT
Main Course Eggless France Europe
and Black Pepper
Shallots, finely chopped
teasp Dried Mixed Herbs
Fresh White Breadcrumbs
Wedges to serve
Preheat the oven to 220C, 425F, Gas mark 7 and cut 4 large circles (at least 2
inches larger in
than the length of the fish) of greaseproof or parchment paper.
Remove the heads from the fish, trim, gut and wash under cold running water.
In a bowl, mix together the shallots, herbs, 50g/2oz of the butter and
breadcrumbs until well
Divide the mixture into four and use to stuff the cavities of the fish, pressing
it firmly in.
Spread the remaining butter over one half of each of the 4 circles of
greaseproof paper, then place
the fish on top of the butter. Fold the paper over and fold up the edges several
times to create a
Place the parcels in a roasting tin, preferably with a wire rack in the bottom
and bake in the oven
25 minutes until tender.
To serve - transfer the unwrapped parcels to individual plates and garnish with
lemon wedges. Serve
allowing each diner to unwrap their own parcels.
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