Tinca in salt crust
Instructions
Eviscerate and wash the fish, farcitelo with chopped herbs.
Cover the bottom of a baking dish with a layer of coarse salt, about 2 cm, tench and another lay with the remaining salt.
Bake in preheated oven at 250 degrees for about 35 minutes.
Retired and let rest 10 minutes.
When serving with a chipping hammer break the salt crust, gently pull out the fish, remove the skin, open it in half, cut the threads.
Prepare the sauce emulsifying a clove of garlic and a sprig of fresh parsley minced with olive oil, lemon juice, salt, pepper.
Serve separately.
Accompanying wines: Oltrepò Pavese Riesling DOC Colli Bolognesi Pignoletto DOC Falerno Del Massico DOC.
Ingredients and dosing for 4 persons
- 1 tench from 1000 g
- 4000 g of coarse salt
- Herbs
- For the sauce:
- 10 cl of olive oil
- 1 clove of garlic
- 1 sprig of parsley
- Lemon juice
- Salt
- Pepper