Splash out this winter with succulent Mullet with Parma Ham and Fish Soup, created by Gianni Tarroni.
10 mullets, preferably red
Chopped celery, carrot and onion
2 spoons tomato paste
White wine, vinegar
- Wash and scale the mullets, and if possible leave the head attached to the fillet. Bone the fillets, and then season with a little salt and pepper.
- Close up each mullet with a sage leaf placed inside, and then wrap each one in a slice of Parma Ham. Sprinkle over a little olive oil and white wine.
- Place the fish in a baking dish and bake in the oven for about 7 minutes.
- You will have previously prepared a fish soup with the mullet bones.
- For the fish soup, fry the chopped celery, carrot and onion with chopped Parma Ham. It is best if you use the slightly fattier part (but leave little cubes that must be clearly visible once the sauce is finished).
- Brown lightly and then pour over some white wine and vinegar. Then add the filtered fish broth with two spoons of tomato paste. Reduce over a low heat. When the consistency is right, complete with salt, pepper, a drop of Tabasco sauce and a sprinkling of lemon juice.
- Serve the mullets with the fish soup, garnished with thin strips of toasted bread and sage