Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6
Easy
Published 2000
While the Italians use pine nuts and raisins for an agrodolce, or sweet-and-sour sauce, the Greeks use dried currants and walnuts, along with red wine and vinegar, for this Passover specialty from Salonika.
If using a whole fish, clean and fillet the fish, or have your fishmonger do it for you. Divide each fillet into 3 equal pieces. Place the fillets on a platter and sprinkle with salt. In a small bowl, whisk together
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe