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MULLET AT CANNONAU WINE
(Sassari, Sardinia)
INGREDIENTS FOR 4 PERSONS
20
mullets
1
liter of Cannonau wine
4
spoons of flour
a
piece of butter
salt and pepper.
PREPARATION
Clean the mullets of scales, wash them under ample running water
then let them dry. Bring the wine to a boil and put in the mullets
for a few minutes. Take the fish out of the wine without
breaking into pieces. Place them on a plate and keep
them warm on the side. Sauté the flour in the wine using a
sifter and add the butter, stirring carefully in order not to form lumps.
Add salt and pepper and sprinkle this sauce
of the Cannonau onto the mullets.
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