Red Mullet Anconetana from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and F
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 fillet...
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Cooking tools:
- Chef's knife
- Cutting board
- Tweezers
- Pepper mill
- Mixing bowl
- Whisk
Ingredients
- 4 tablespoons fresh breadcrumbs
- salt
- freshly ground black pepper
- juice of 1 lemon
- 4 tablespoons extra-virgin olive oil
- 8 sage leaves, finely chopped
- 4 slices Parma ham, do not remove the fat
- 4 red mullet, weighing 200 g/7 oz each
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