Grilled Fillet of Mullet with Balsamic Vinegar and Dijonnaise

Cut the fish fillets on the skin side and place them in a heatproof dish. Brush the fillets with Maille Dijonnaise and drizzle with balsamic vinegar. Season with salt and pepper. Grill the fresh in the oven at 185°/gas oven level 7 for 5 minutes. Before serving, drizzle with olive oil and serve with salad.

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