Filled tench
Instructions
Eviscerated fish, wash repeatedly under running water and if they still smell of mud immerse them in a bowl with water and vinegar for a quarter of an hour.
Prepare the filling by mixing four large tablespoons of breadcrumbs with grated cheese, just two minced garlic cloves and 2 tablespoons of chopped parsley, salt and pepper in abundance.
Softened the filling with a little olive oil.
Fill the fish with the mixture.
Grease a baking sheet, place the bottom three Bay leaves, lay the tench, sprinkle with breadcrumbs and place in preheated oven at 180 degrees for one hour.
Wet tench occasionally with their own gravy.
When cooked it should have formed a tasty and abundant sauce that goes well with polenta or mashed potatoes.
Accompanying wines: Lugana DOC Est! Est!! Est!!! Di Montefiascone DOC, Leverano Bianco DOC.
Ingredients and dosing for 4 persons
- 4 tench by portion
- 4 tablespoons of grated cheese
- 4 tablespoons of breadcrumbs
- 2 cloves of garlic
- 2 tablespoons of chopped parsley
- 3 leaves of laurel
- Wine vinegar
- Butter
- Olive oil
- Salt
- Pepper