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.