Red mullet with asparagus, steamed potatoes and basil butter
A classic for spring and summer
serves 10
Download PDF
Ingredients
1 kg Aviko Steam and Fresh 20/30
potatoes
20 Red mullet (skin on)
250 g Butter
30 White asparagus, chopped diagonally
2 Handfuls of basil leaves
Lemon juice
White wine
10 sheets Baking paper
Preparation
- Prepare the basil butter a day beforehand, by softening the
butter in a food processor, then mix in the basic leaves and season
with salt, pepper and lemon juice
- Divide the potatoes over the sheets of baking paper, place the
asparagus on top of the potatoes
- Then, pile the red mulled onto the potatoes and asparagus, two
red mullets per portion, with the skin down
- Finally add the basil butter, on top of the fish, sprinkle with
white wine and season to taste
- Fold the baking paper and put the parcels in the combi-steamer
for 12 minutes at 175°C
- Open the parcels and serve in the dish in the baking paper
Tip
For a colourful variation on this dish, replace the white
asparagus by green asparagus.