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Cefali in savôr

Recept by Chef Davide Morsolin
Region: Friuli-Venezia Giulia
Difficulty: Medium Doses: For 4 people

800 gr. of Mullet (4 mullets of 200 gr.),

4 white onions,

A tablespoon of Tergeste Oil,

1 cup Apple cider vinegar,

1 glass of wine vinegar,

1 bay leaf,

1 tablespoon rice flour,

1/2 litre. peanut oil for frying,




A very tasty recipe, with a poor fish, but rich in flavour and taste. Mullet is a fish that has always been found in the waters of the Gulf of Trieste. The recipe for Mullet in savôr is derived from the more characteristic recipe for Sardoni in savôr, in this case revisited by chef Davide Morsolin.

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