Red Mullet in Phyllo Pastry
by Chef in Camicia · 306K subscribers on YouTube
A fusion recipe combining oriental and western techniques: red mullet fillet wrapped in crispy phyllo pastry, baked to golden perfection, served with a fresh yogurt, lemon, and mint sauce.
- Cook
- 20 min
- Difficulty
- medium
Ingredients
8 items- Triglia (filetto)One fillet per serving
- 2 sheetsFillo DoughCut into 18 cm squares
- Extra Virgin Olive OilFor brushing and sauce
- SaltA pinch
- Yogurt Bianco (senza zucchero)Plain unsweetened yogurt for the sauce
- Lemon JuiceTo taste
- Fresh MintFinely chopped
- Sweet PaprikaFor finishing the sauce
Method
- Clean the red mullet: remove the head, make an incision along the back to the spine, then fillet by removing the spine.
- Prepare the phyllo dough: cut two sheets into 18 cm squares and brush each liberally with extra virgin olive oil on both sides.
- Place one square on top of the other to form a double layer. Place the mullet fillet in the center and add a pinch of salt.
- Fold the phyllo like an envelope: fold the bottom up, then fold in the sides, and finally fold the top down to seal.
- Bake in a static oven at 200°C for 15–20 minutes until golden and crispy.
- Meanwhile, prepare the sauce: mix plain yogurt, lemon juice, extra virgin olive oil, and fresh mint (chopped) until well combined.
- Finish the sauce with a sprinkle of sweet paprika, creating a marbled effect on top.
- Plate the baked mullet in phyllo and serve with the yogurt sauce on the side.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
