Triglie all’Anconetana from Mediterranean Seafood by Alan Davidson
Like Rougets en papillote ‘Baumanière’, this recipe from the Marche combines red mullet with a kind of ham. My guess is that it is the older of the two.
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Cooking tools:
- Fish scaler
- Paring knife
- Mixing bowl
- Chef's knife
- Cutting board
- Paper towel
- Fine-mesh sieve
- Baking dish
- Oven
Ingredients
- 4 red mullet of 200–225 g (½ lb) each, uncleaned weight
- juice of 1–2 lemons
- 1–2 cloves garlic, crushed
- 1 sprig rosemary, chopped fine
- salt
- pepper
- 2 sprigs parsley, chopped fine
- 2 tbs or so of toasted breadcrumbs
- 4 slices Parma ham, very thin
- 100 ml (3½ fl oz) olive oil
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