Tench with lombard style peas
Instructions
To drain the fish, then eviscerarlo, wash thoroughly and cut into pieces.
In a saucepan to heat the butter with a little oil and cook the floured fish pieces combining salt and pepper.
Deglaze with the wine and add the broth.
Add Sage, peas, mushrooms and shredded tomatoes and cook for 30 minutes.
Ingredients and dosing for 4 persons
- 1 tench of 1000 g
- 200 g of fresh tomato pulp
- 250 g of shelled peas
- 250 g of mixed mushrooms
- Flour
- 1 sprig of sage
- 25 cl of dry white wine
- 50 cl of broth
- 50 g of butter
- Little of olive oil extra virgin
- Salt
- Pepper