Cefalo in gridiron
Instructions
Of varying sizes from 30 to 70 centimeters, with a streamlined body, covered with thick scales and not easy to remove.
The colors range from dark gray to silvery white back of the abdomen, with Golden hues depending on the species.
The most important from the gastronomic point of view are five: ' vulpine ', ' gold ', ' Serenissima ', ' c ', ' verzelata '.
If caught in the open sea will have meat of good taste; If near rivers will have hints of mud.
Generally has boiled meat, semigrasse, with very few thorns.
His most prized parts are the liver and the ovaries: with these is prepared the bottarga.
700 g of product damage 727 calories.
Put the slices of fish on a plate and drizzle with oil, sprinkle with salt, pepper and oregano and let them marinate for about an hour.
After this time, put on a fire grate and, when hot, will settle over the slices of mullet.
Cook well and slowly on both sides.
Meanwhile, put the remaining oil in a Cup, add the chopped parsley juice of a lemon, salt and pepper and beat well with a fork.
Just the fish will be cooked slices, arrange on a serving dish, drizzle with prepared sauce and serve.
