Sample Dishes from Turkish Cuisine
Gray Mullet In Papillote (Kağıtta Balık)
|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|
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.
(in approximately one serving)
|Vitamin A||973 iu|
|Vitamin C||21 mg|
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.