Soused to the italian bleak
Instructions
Gut and deprive fish head; squamarli rubbing with a cloth and fry them in oil slapstick.
Place in a crock.
Saute celery oil, shredded carrot and onion with bay leaf and Sage; season with salt, then add the vinegar and let simmer.
Add the crushed herbs and pour on the bleak; rest a day.
Serve cold.
Ingredients and dosing for 4 persons
- 1000 g of bleak
- Olive oil extra virgin
- Flour
- 1 costa of celery
- 2 carrots
- 2 onions
- 50 cl of wine vinegar
- Laurel
- Sage
- Parsley
- Wild herbs
- Salt