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Step by Step Instructions
  • Step 1: Prepare the red mullets. Heat the olive oil in a large frying pan. Sprinkle some salt and pepper over the red mullets and flour them. Put them in the frying pan and fry for 3-4 minutes on each side. Remove the red mullets from the frying pan and place them on paper napkins to drain off any excess oil.
  • Step 2: Prepare the savoro. Remove 1/3 of the olive oil and put the frying pan on the heat again. Add the flour and mix continuously, add the rosemary, the garlic, the chamomile and cook until the mixture changes colour. Pour in the elixir, add the Kozani saffron, the salt, pepper and wait until it thickens.
  • Step 3: Pour the savoro over the red mullets and serve with the barley rusk bites.
Ingredient List
  • 1kg kilo red mullet (cleaned)
  • 200ml extra virgin olive oil
  • some flour for the flouring part
  • salt
  • ground black pepper
  • 50g all-purpose flour
  • 2tbsp rosemary
  • 2tbsp chamomile
  • 3 cloves of garlic
  • 60g balsamic vinegar
  • 10 stigmas kozani saffron(soaked in 2 tbsp of water)
  • 10 barley rusk

Red mullet savoro from the Cyclades

  • Cooking
    time
    45'
  • 4
The traditional recipe for savoro fish gets a special character with its bold combination of rosemary elixir and saffron.
Product Qty
Cretan small barley rusks (ntakoulakia) "Votzakis Bakery" 400g
€3.15
Elixir from Ioannina «Jasmine» "Vaimakis Family" 250ml
€15.90
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