Tinca in carpione
Instructions
Wash fish fillets, Pat dry and place in the flour.
Place in warm olive oil in a frying pan or a deep Fryer and, when it is hot, dip the fish fillets, letting them cook 3-4 minutes per side.
Then extract the fish fillets with a slotted spoon and place on paper towels to kitchen, to lose excess grease; Finally sprinkle the pretzels while they are still warm and put them in a glass bowl.
Peel the onions, thinly affettatene half and let them simmer all over medium heat in a small frying pan with oil Extra Virgin olive oil for a few minutes; then join the Sage leaves, washed and dried, the garlic cloves, peeled and crushed, vinegar and a pinch of salt.
You restrict the liquid until it is reduced by half and pour boiling everything about tench fillet.
Let cool and place in the refrigerator to marinate for at least 12 hours before serving.
Ingredients and dosing for 4 persons
- 4 clean tench from 150 g each made fillets
- 200 g of scallions
- 4 tablespoons of white flour
- 2 cloves of garlic
- 6 leaves of sage
- 1 glass of white wine vinegar
- 5 tablespoons of olive oil extra virgin
- Olive oil for frying
- Salt