Triglie alla Ligure

Red Mullet Poached in a Wine and Tomato Sauce

Preparation info
  • Serves

    Six

    • Difficulty

      Easy

Appears in

By Alan Davidson

Published 1981

  • About

This is a recipe which can well be used if you have red mullet which are for any reason not suitable for the more usual methods of cooking them, such as grilling. Since they are delicate fish and easily damaged it is convenient to have one good method of preparation which does not require a perfect set of fish.

Method

Carefully clean and scale, wash and pat dry half a dozen red mullet of about 200 g (7 oz