cook

Red Mullet wrapped in Parma

James Tanner; Sky, Taste

Red mullet fillets
Parma ham
Sage
Dressing:
grain mustard
chives
butter
juice of 1 lemon

Put a sage leaf on the fish & wrap in parma. Cook in butter until flesh starts to turn white. Use fish slice to roll over. When flesh biunces back up after being pressed, then it is done. Remove fish.

When butter/oil is at brown nut stage, add extra butter, add mustard, chives (at end) and the lemon juice. Pour half over over mixed salad. Serve fish on salad, finish with remaining dressing

mullet

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