Pesci in Umido e Freddi

Sea perch, red mullet

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

This is a method of cooking fish of size and substance, for instance the sea perch or red mullet, which is practised by Neapolitan cooks in the small village inns on the Sorrento promontory. The fish are prepared in a court-bouillon of water, herbs, and lemon juice or wine vinegar, and allowed to cool in the resulting liquid. They are then removed and olive oil, freshly chopped herbs, and lemon juice are sprinkled over them. The fish is served very cold with boiled new potatoes.