Inverse fashionable venetian tench
Instructions
Clean and fillet the tench.
Shred anchovies, Rosemary, parsley, capers, garlic; Join us in a compound with breadcrumbs, grated cheese, pepper, salt, half the oil.
Spread the mixture over the fillets and recap; pass them in the flour and sautee in olive oil and butter with Sage.
Ingredients and dosing for 4 persons
- 4 tench from 250 g
- 30 g of breadcrumbs
- 30 g of parmigiano
- 4 tablespoons of garda olive oil
- 30 g of butter
- 2 cloves of garlic
- Parsley
- Rosemary
- Some leaves of sage
- 2 anchovies
- Capers
- Salt
- Pepper
- Flour