Traditional dishes of Cyprus 13 Fish Savóro INGREDIENTS • 1 kg fish (small or medium size, e.g. red mullets) • 5 Tbsp olive oil (about 75 ml) • 3–4 garlic cloves, roughly chopped • 2–3 sprigs fresh rosemary • 480 ml wine vinegar • 120 ml water (optional, to dilute vinegar) • 15 g flour METHOD 1. Fry the fish in olive oil until golden brown (8–10 minutes, depending on size). Drain on absorbent paper and place in a dish. 2. In the same pan, sauté the garlic until fragrant (1–2 minutes). 3. Dissolve the flour in some vinegar. Combine with the remaining vinegar and water (if using). 4. Add the garlic and rosemary to the pan with the vinegar mixture, stirring until the sauce boils and thickens slightly (3–5 minutes). 5. Pour the hot sauce over the fish. Allow to cool, then refrigerate. 6. Serve cold as a mezé or appetizer. Tips • Traditionally, this dish was prepared to preserve fish for longer, thanks to the vinegar. • Best enjoyed after a few hours in the fridge, when the flavours have developed.
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