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Grilled Red Mullet Fillets on a bed of Quely Picos wrapped in cured Serrano Ham



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 dish

Arrange 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.

Products Quely used in this recipe:

Receta Quely

For the mullet

  • 4 red mullet (portion size)
  • 4 dessert spoons extra virgin Estancia de Son Pons olive oil
  • 20 Quely Picos
  • 20 slices of cured serrano ham

For the fish stock

  • ½ l. water
  • The fish bones from the mullet
  • 20 g. onion
  • Salt
  • ½ bay leaf

For the honey sauce

  • 80 g. honey
  • Fish stock
  • 1 teaspoon cornflour

For the decoration

  • 1 dessert spoon chopped chives
  • 4 sprigs of chives

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