- medium sized red mullet
- 1 small onion, finely chopped
- 180ml/6fl oz white wine
- 1 tbsp wine vinegar
- Lemon or orange
- Fresh mint
Put two leaves of fresh mint and a small piece of garlic inside each red mullet, medium-sized ones being best for the dish. Roll them in flour and fry them gently in oil; drain them and arrange them on a long dish.
Prepare the following sauce. In a little oil saute a small onion finely chopped; let it melt but not turn brown, then pour in about 180ml/6fl oz of white wine and 1 tbsp of wine vinegar. Simmer the sauce for 10-15 minutes, until it has reduced by one third.
When it has cooled, pour it over the red mullets. Serve them cold, garnished with a little parsley and slices of lemon or orange. Instead of frying the mullets, they can be scored across twice on each side and grilled, and the sauce then poured over them. They can also be eaten hot cooked in this way, and are excellent.