By chef Kyriacos Kyriacou
Ingredients
16 mullet fillets
4 tablespoons olive oil
Flour
1 small onion finely chopped
1 clove of garlic chopped
2 tablespoons of Dijon mustard
½ cup white, dry wine
½ cup walnuts
Salt and pepper
Method
Step 1:
Roll the mullet fillets tightly in rolls and flour them. Then stabilise them with toothpicks.
Step 2:
Heat the olive oil in a large pan and saute the onion and garlic in low heat. Add the mullet rolls and sauté until golden in all directions. Pour in the walnuts, stir well and start to roast and pour all over the wine, mixed with the mustard.
Step 3:
Salt and pepper and simmer at low fire until the sauce is tied and looks like a cream. Remove the toothpicks and serve the mullets immediately.
