Grey mullet with walnut sauce

Description

Perfect for the table and with drinks. Wash the kefal, scale it, then gut it thoroughly. Remove the gills, then rinse the fish again in cold water. Next, salt the fish, coat it in flour, and fry on both sides in hot oil until a golden crust forms. To make the sauce, grind the nuts and herbs in a meat grinder, adding wine vinegar. Then pepper, salt, and mix all the ingredients thoroughly. Thin the resulting “mince” with boiled water to the consistency of thick sour cream. An oval platter works well for serving. Place the fish on it and pour the sauce over. The best wine for kefal is a dry white with a delicate taste and aroma. The appetizer is ready. Serve immediately.

Instructions