Herbal laverelli
Instructions
Cut the fish in vertically line of the belly, eviscerateli, open them to book and remove the spines.
Some chopped mint leaves with a bit of Marjoram, Rosemary and 1 tablespoon capers.
Add a tablespoon of olive oil, salt, pepper and a few drops of lemon juice.
Spread this mixture on the open Lake whitefishes, close them after pressing OK with the Palm of your hand.
In a saucepan heat a few tablespoons of olive oil and lay the fish lightly floured.
When they took color spray them with wine and let evaporate.
Brought to cooking, add salt only after moderation.
Retired and serve.
Accompanying wines: Erbaluce Di Caluso DOC, Orvieto DOC, Gioia Del Colle Bianco DOC.
