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Red Mullet en Papillote
From Soyer's standard cookery, 1912
Serves 2
This method enhances the flavor of the fish.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
29Calories
4 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories29 kcal
Protein4.5 g
Carbohydrates0.7 g
Fiber0.1 g
Sugars0.3 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol11 mg
Sodium46 mg
Potassium110 mg
Calcium11 mg
Iron0.3 mg
Magnesium8.1 mg
Phosphorus52 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2 mg
Vitamin A8.3 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate2.5 mcg
Choline16 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 55. The excerpt below is the record exactly as published.
Red Mullet en Papillote. Take a Soyer paper-bag, about ten inches by ten inches in size, and grease it well inside, top and bottom. Obtain three red mullet, season with pepper and salt, and place a little duxelle on both sides of the fishes. Place the fish in the bag, side by side, throw in one tablespoonful of tomato sauce, a few mushrooms (if obtainable) and a tea- spoonful of lemon juice. Close and seal the bag, insert on grid in the oven and bake for twenty-five minutes in a mod- erate heat (350° Fahr.). Cooked in this way and served with boiled potatoes these are luscious. Red Mullet a la Voisin. Trim and score two red mullet, season with salt
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