Ingredients for four people:
- Four red mullet
- Four thin slices of Bayonne Ham
- Four small pats of butter
- Thyme, bay leaves
- Salies-de-Béarn salt and pepper
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.
Wrap each fish in a piece of oiled greaseproof paper to seal in the cooking juices (en papillote).
Put them in the hot oven for 10 minutes.