Red Mullet with Vernaccia

Red Mullet with Vernaccia is a dish of refined simplicity typical of Sardinian cuisine, which marries the delicate taste of the mullet with the aromatic fragrance of Vernaccia wine. Here’s how to prepare it:

Ingredients

• 4 red mullets (about 200 g each)
• 1 glass of Vernaccia di Oristano
• 1 clove of garlic
• A small bunch of parsley
• Flour as needed for dusting the mullets
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Clean the mullets by removing the guts, fins, and scales. Rinse them under cold running water and pat dry with kitchen paper.
2. Lightly flour the mullets.
3. In a large frying pan, heat a drizzle of extra virgin olive oil and add the crushed garlic clove.
4. Place the mullets in the pan and brown them well on both sides until they turn golden.
5. Deglaze with Vernaccia di Oristano, waiting for the alcohol to evaporate.
6. Season with salt and pepper to taste, cover, and cook for about 10 minutes over low heat, turning the mullets gently just once.
7. At the end of cooking, sprinkle with freshly chopped parsley to enhance the taste and aroma of the dish.

Serve the Red Mullet with Vernaccia hot, perhaps accompanied by a side of seasonal vegetables or baked potatoes.

Curiosity

Vernaccia di Oristano is a white Sardinian wine with a long history, already appreciated during medieval and Renaissance times. Its intense and slightly oxidized aroma makes it perfect for preparing fish dishes and represents one of the oenological excellences of Sardinia.