INGREDIENTS
- Red Mullet
- Sage leaf
- Parma Ham
- Olive oil
- Butter
- Chives
- Lemon juice
METHOD
- Clean and gut Red Mullet. Put a sage leaf inside the fish and wrap in parma.
- Cook in olive oil and butter until flesh starts to turn white. Use fish spatula to roll over. When flesh bounces back up after being pressed, then it is done. Remove fish.
- When butter/oil is at brown nut stage, add extra butter, add chives and the lemon juice. Pour over the fish and serve immediately.
