Tench with olives
Instructions
Saute in olive oil chopped parsley and garlic, sprinkle with wine and let evaporate.
Combine preserves, after 2 ' sprinkle with 2 cups of hot water, add salt and pepper, add the olives scalded in boiling water.
Cook for 10 minutes, add and cook tench, adagio, for 25 minutes.
Ingredients and dosing for 4 persons
- 2 500 tench g each
- 100 g of green olives
- Parsley
- 1 clove of garlic
- 1 tablespoon of tomato paste
- 1/2 cup of olive oil
- 1/2 cup of dry white wine
- Peppercorns
- Salt