Red Mullet Anconetana

• 4 red mullet, weighing 200 g/7 oz each
• 4

Prepare the fish

Descale, remove the head and tail, eviscerate and cut the mullet down the back bone. Remove all bones with the help of tweezers. Wipe the fillets clean.

Make a sandwich of 2 fillets of mullet with Parma ham and sage in the middle. Season with salt and freshly ground black pepper.

Make an emulsion of the olive oil and lemon juice. Arrange the mullet in