Cefalo in vinegar
Instructions
In a pan heat three tablespoons of oil with a clove of garlic, remove just becomes Golden, fry the mullet.
Spray them with a glass of vinegar and let evaporate.
Add salt and pepper and cook on moderate fire for 15 minutes.
Knead 30 g butter with half a tablespoon of cornstarch and then melt the mixture in the sauce by cooking the fish to make it thicken.
Switch off after a few minutes and serve.
Accompanying wines: Prosecco Montello Colli Asolani "Spumante" DOC, DOC, Asprino Cinque Terre Di Aversa "Spumante" DOC.
Ingredients and dosing for 4 persons
- 4 mullet by portion
- Wine vinegar
- 30 g of butter
- 1/2 tablespoon of cornstarch
- 1 clove of garlic
- 3 tablespoons of olive oil
- Salt
- Pepper