Triglie Fredde con Salsa di Menta

Cold Red Mullet with a Mint Sauce

Preparation info
    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

Good summer fare. The red mullet, cleaned and scaled, are to be gently fried and then put aside to cool while the sauce is prepared. The sauce, incidentally, comes from the family recipe book, built up over five generations in Palermo, of the Baronessa Pucci in Moore.


Soak 300 g (11 oz) of soft breadcrumbs in a mixture of water and wine vinegar