Mullet and salami with boiled potatoes and chives

For the potatoes

Peel the potatoes, cut them into pieces and cook them in abundant salted water.

Drain, mash with the help of a fork and season with 1 tablespoon of extra virgin olive oil, lemon zest, fresh thyme.

For the mullet

Clean the mullet, chop them, rinse them quickly with cold water and cut them to obtain 2 fillets each.

Place a thin slice of salami on each fillet (not on the skin side).

Heat a non-stick pan very well.

Cook the mullet fillets on the side of the salami for a few minutes.

Turn off the heat and serve on a plate with the lemon potatoes and finish with chives and a round of extra virgin olive oil.