Skipjack tuna in parchment (en papillote)
Ingredients
- 2 skipjack tunas (700 gr. each)
- 6 slices of lemon
- salt (preferably)
- pepper (preferably)
- aluminum foil
- parchment paper
- 150 grams olive oil
- 60 grams parsley
- 1 tablespoon vinegar
- 2 cloves of garlick
- 1 pinch of brown sugar
- salt (preferably)
- pepper (preferably)
- zest of 1 lemon
Instructions
- Mix together all gremolata ingredients with a blender.
- Lay a piece of aluminum foil on your working surface. Place wet parchment paper on top of it and season with salt.
- Place the fish on the parchment paper. Take a paper towel and dry the fish's stomach. Season with salt.
- Grease the fish with gremolata and place 3 slices of lemon in its stomach.
- Wrap the fish as I show on the video and place on a grid.
- Roast in preheated oven at 180℃ set on fan, for 30-40 minutes (depending on the oven). In an old one 30 minutes is enough. In a new one it takes some more.
- Serve with anything you like.
Σημειώσεις
Η αλήθεια είναι, ότι βρίσκουμε πλέον παλαμίδα όλο το χρόνο, αλλά στα μέρη μου η καλύτερη περίοδος είναι μεταξύ Νοεμβρίου - Δεκεμβρίου.
skipjack, tuna, seafood, gremolata