Red mullet dressed up in Bayonne Ham
Preheat the oven to 210°C (Gas mark 7). Gut and clean the red mullet. Stuff the cavities with thyme, a little piece of bayleaf and a pat of butter.
Lay the red mullet out on slices of Bayonne Ham and roll the ham around the fishes. Sprinkle with Salt from Salies-de-Béarn (...)
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