Red mullet dressed up in Bayonne Ham


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

15 minutes

Cooking time:
10 minutes


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.