Gray Mullet In Papillote
Sample Dishes from Turkish Cuisine
Gray Mullet In Papillote (Kağıtta Balık)
| Ingredients | Measure | Amount |
| Gray Mullet | 6 piece | 1200 gr |
| Salt | 2 1/3 teaspoon | 14 gr |
| Onion | 1 large size | 100 gr |
| Garlic | 6 clove | 18 gr |
| Potatoe | 3 medium size | 300 gr |
| Green Pepper | 6 medium size | 90 gr |
| Tomatoe | 3 medium size | 375 gr |
| Parsley | 1/2 bunch | 30 gr |
| Wax paper | 2 sheet | - - |
| Olive Oil | 3 tablespoon | 30 gr |
Preparation
Wash fısh. Sprinkle
with salt. Put in a colander. Let stand for 15 minutes; drain. Remove stems
and seeds of peppers. Cut into 0.5 cm (1/4 inch) thick rings. Slice onion, tomatoes
and potatoes into 0.5 cm (1/4 inch) thick slices separately. Mince parsley. Cut
paper sheets into 6 pieces. Fold each in half. Layer half of vegetable slices
on each. Sprinkle with minced parsley. Place 1 clove of garlic over vegetables.
Arrange fısh over vegetables. Season with salt. Sprinkle with olive oil. Fold
edges of paper over. Tuck open ends under, sealing well. Place in a baking pan.
Bake in a moderate oven for 40 minutes. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 280 cal |
| Protein | 27,5 g |
| Fat | 13,7 g |
| Carbohydrates | 11,2 g |
| Calcium | 30 mg |
| Iron | 3,32 mg |
| Phosphorus | 367 mg |
| Zinc | 1 mg |
| Sodium | 1007 mg |
| Vitamin A | 973 iu |
| Thiamine | 0,08 mg |
| Riboflavin | 0,05 mg |
| Niacin | 1,07 mg |
| Vitamin C | 21 mg |
| Cholesterol | 82 mg |
Regional Characteristics:
Bass, bluefish,
bonito or swordfısh can be used instead of gray mullet. It is served with lemon
wedges for lunch or dinner as a main dish. Grease paper was used in the old
days. Aluminium foil may be substituted.