use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Red mullet savoro

  • Cooking time30 minutes
  • Prep time30 minutes
  • Servings4 portions
recipe image Red mullet savoro


  • 1000 g red mullet
  • 150 g flour
  • 2-3 cloves garlic
  • 80 ml vinegar
  • 100 ml Altis Classic Olive Oil
  • 50 g raisins
  • 2 sprigs rosemary
  • 1 bay leaf
  • Salt


      1. Clean and salt the fish and leave for 30 minutes so the liquid drains away.
      2. Dredge the fish in the flour and shake off the excess. Fry the fish in the hot olive oil three at a time so the temperature of the oil does not fall.
      3. Lay the fish on a platter and keep warm.
      4. After frying the fish, add the ​​garlic (sliced) to the olive oil remaining in the frying pan, followed by the vinegar, rosemary and bay leaf.
      5. Allow the sauce to thicken, add the raisins and pour it over the fish.
      6. Ideally served at room temperature.
      - You can also add 50 ml grape syrup to the sauce