Rougets au Fenouil (Red Mullet with Fennel, Grilled in Paper)

Ingredients

• red mullet
• lemon juice
• oil
• 4 grammes fennel
• 200 grammes fat pork
• a strong pinch of parsley
• oiled paper

Instructions

1. Score the red mullet and season them.
2. Marinate them for 3 hours with lemon juice, oil and 4 grammes of chopped fennel.
3. Chop 200 grammes of fat pork coarsely with a strong pinch of parsley, and add the marinade to it.
4. Wrap each red mullet in a sheet of oiled paper with a part of the hash.
5. Grill gently and serve just as they are.