Check that the loins of Mero do not have thorns or skins; wash them and let them dry on absorbent paper, giving them rectangular shape.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make a papillote: |
| 4 units of thick loins of mero (180-200 grams each) 2 units of large carrots 1 leek unit or onion 8 laurel leaves 4 tablespoons of virgin olive oil 4 units of butter nuts 1 pinch of salt and black pepper aceite virgen to decorate and chives stems aluminum foil to wrap |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make a papillote:
2. Then, the finest spine is folded inside, making all the backs of the same size. Salpimentar and book in the fridge.
3. scrape the carrots and grate them, as well as peel the leek and cut it into fine squares. Light the oven at 250 ° C.
4. Cut four rectangles of equal size of 20 x 15 cm aluminum foil; Place them on the countertop and distribute in each of them, a lot of chopped leek. Place two bay leaves on top and then the fish of the fish.
5. Water with a tablespoon of olive oil and cover each egg loin with a mountain of grated carrot and the butter nut on top.
6. Fold the aluminum foil and close the rectangular packages, sealing the edges well. Enter it into the oven into a tray, at 200 ° C temperature and we remove it from approximately 10 minutes.
7. Serve immediately, covering the wrapped slightly to get steaming to the table, it is important that the fish reaches its point. Accompany of a good aromatized virgin olive oil with herbs.
