Grilled red mullet fillets with Picos Quely wrapped in cured serrano ham
4 red mullet (portion size)4 dessert spoons extra virgin olive oil20 Quely Picos20 slices of cured serrano ham
For the fish stock
½ l. waterThe fish bones from the mullet20 g. onionSalt½ bay leaf
For the honey sauce
80 g. honeyFish stock1 teaspoon cornflour
For the decoration
1 dessert spoon chopped chives4 sprigs of chives
For the mullet
Debone and fillet the mullet. Set aside.Fry the mullet fillets in oil in a frying pan for two minutes, skin-side down and remove from the heat. Turn the fillets over so that they cook through, and set aside.Wrap the slices of ham round the Quely Picos. Set aside.
For the fish stock
Put the heads and bones from the mullet in a saucepan; add the water, onion, bay leaf and salt, and heat.Bring to the boil and simmer for 10 minutes. Strain and set aside.
For the honey sauce
Heat the honey in a pan; pour in the fish stock.Reduce it a little; add the cornflour and a little of the cold fish stock to thicken it. Set aside.
Assembly of the dishArrange the Quely Picos wrapped in ham in the middle of the plate and place the mullet fillets on top.Drizzle with the honey sauce and decorate with the chives.
