2 whole mullet fish
2 lemon
1 bunch of cilantro
4-6 garlic cloves
1 bunch of Thyme
4 endives
5-6 previously blanched
potatoes
4-5 spring onions
0.22 lbs/100 grs
prosciutto/parma ham

For the gremolata

1 tbsp chopped parsley
1 tbsp chopped capers
1 tsp Dijon mustard
1 tsp of tabasco sauce
1 tsp red wine vinegar
Salt and olive oil to season

1 - To enhance the fish flavor, we are going to slice
it from belly towards tail, in the middle.
We will add lemon slices, thyme, cilantro, and
crushed garlic. Season with salt and take it to the
grill, that has been previously preheated.
When cooking fish, we recommend to use high heat,
to sear the skin. Place your hand above the grill, for
about 4-5 seconds, until you feel a burning
sensation. As the fish cooks, let’s move to the side
dish.
2 - Cut endives in half, previously blanched potatoes
in thick slices, and some spring onion. Place
everything on the grill, season it with salt, add thyme
and olive oil.
3 - Now that everything is on its way, add the
secondary grill, and throw some slices of Prosciutto
over the brazier. These should be far from the fire, as
it is just to heat it up (it does not need to be cooked).
4 - For the gremolata, use some chopped parsley,
chopped capers, Dijon mustard, tabasco sauce, a
drizzle of olive oil, and red wine vinegar. Season with
salt and pepper and reserve. Mix well.
5 - Add some firewood under the fish for smoking
effect. Cook the fish and veggies from both sides,
and now, let’s serve. Place the fish and veggies all
on a plate, add the gremolata sauce on top, and
some of the prosciutto ham. Enjoy!