Chef's Recipes

Eugenio Maiale: Triglie ripieni al cartoccio (stuffed red mullet in baking paper)

Australian Gourmet Traveller recipe for triglie ripieni al cartoccio (stuffed red mullet in baking paper) by Eugenio Maiale from A Tavola restaurant in Sydney.

By Eugenio Maiale
  • Serves 6
  • 15 mins preparation
  • 15 mins cooking
Eugenio Maiale: Triglie ripieni al cartoccio (stuffed red mullet in baking paper)
Eugenio Maiale: Triglie ripieni al cartoccio (stuffed red mullet in baking paper)

“My innovative cousin Valentina, in Pescara, prepared this dish for me and I loved it so much that I brought the recipe home with me. The whole concept of steaming fish in a bag is fascinating. You can really taste the beauty of the red mullet this way.“

Ingredients

  • 50 gm coarse fresh breadcrumbs from a crusty loaf
  • ½ cup (firmly packed) flat-leaf parsley, coarsely chopped
  • 1 rosemary sprig, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp extra-virgin olive oil, plus extra for drizzling
  • 6 red mullet (200gm-300gm each), scaled and washed (see note)

Method

Main
  • 1
    Combine breadcrumbs, herbs, garlic and oil in a bowl, season to taste, set aside.
  • 2
    Cut along underside of each fish, filleting to remove bones (keeping head and tail intact), then stuff fish cavities with breadcrumb mixture.
  • 3
    Preheat oven to 190C. Cut six 30cm-squares of baking paper and place one stuffed fish lengthways in centre of each piece. Drizzle oil over fish, bring two long edges of paper together to join and fold down a couple of times toward fish. Twist baking paper at the head and tail ends of fish to seal and enclose. Repeat with remaining fish and baking paper. Place fish parcels on a baking tray and bake until fish is cooked through (12-14 minutes).
  • 4
    Transfer fish parcels to plates, open each parcel, season to taste and serve with insalata di cicoria, finocchio e arancia.

Notes

Note If you're using smaller red mullet, offer two fish per serve.
Drink Suggestion: Pleasantly light, crisp and dry rosato, with its nose of rose petals, red cherries and watermelon. Drink suggestion by Glen Davis

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  • Author: Eugenio Maiale