Home Community News Red Mullet Savoro Style

Red Mullet Savoro Style

499

(served 4)

2 lbs. of whole red mullet, scaled & gutted

2 teaspoons sea salt

1 cup of all purpose flour

up to 1/3 cup for frying + 1/3 cup of extra-virgin olive oil for sauce

6-7 sprigs  fresh rosemary

7-8 cloves of garlic, coarsely chopped

1/2 cup red wine vinegar

            •           Season the cavity of of fish and both sides with sea salt  and allow to sit for 20 minutes. Add 1/3 cup olive oil into the pan over medium-high heat and dredge the fish in flour. When your oil is hot, add the fish in batches and fry for about 4-5 minutes a side or until just golden and reserve on a serving platter.

            •           In the same pan, discard the frying oil, wipe the pan, add remaining olive, add the sprigs of rosemary and fry until just crisp and they’ve turned to an olive green. Now add the garlic and swirl around and as soon as you can see the garlic turn colour and you can smell it – add the wine vinegar and stir and reduce until the sauce has become slightly sweet (shouldn’t be sour).

            •           Pour the sauce over the fish (along with garlic and rosemary) and serve immediately.

            •           Pour the sauce over the fish (along with garlic and rosemary) and serve immediately. Serve with a potato salad, some boiled vlita (wild greens) and a crisp bottle of Domaine Gavalas Malvazia from Crete.