Tench with herbs
Instructions
Eviscerated tench, cut their fins, head and tail, diliscatele and remove all plugs you can.
In a pan heat three tablespoons of olive oil and fish saucepan.
When I take Golden and put them in place two shallots, a carrot, a stick of celery and herbs all chopped.
When the vegetables have wilted, place fish, spray them with half a glass of white wine, salt and pepper.
Cook for about 30 minutes, adding water if necessary.
A few minutes before the end add the pitted olives.
Arrange the fish on a serving dish.
Whisk cooking, dilute with lemon juice.
Heat sauce and pour it on the tench.
Accompanying wines: Gambellara "classic" DOC, DOC White Virgin of the Valdichiana, Falerno Del Massico Bianco DOC.
Ingredients and dosing for 4 persons
- 4 tench from 250 g
- 50 g of green olives
- 1/2 cup of dry white wine
- 2 shallots
- 1 carrot
- 1 costa of celery
- Parsley
- Basil
- Thyme
- Marjoram
- 1 lemon
- Olive oil
- Salt
- Pepper