Non classé / Friday August 12th, 2016

Red mullet dressed up in Bayonne Ham

Recette jambon de bayonne, rougets, Jambon de Bayonne, poisson
Recette jambon de bayonne, rougets, Jambon de Bayonne, poisson

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

Preparation:
15 minutes

Cooking time:
10 minutes

Preparation:

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.