
Fish in Carpione
Fish in carpione is a traditional Lombard dish, which involves subjecting the fish to a double cooking process: first, it is fried in olive oil and then left to marinate in a sour sauce made of wine vinegar, sliced onion, sage, and pepper. This preparation method gives the fish a unique flavor and a delicate texture.
Ingredients
- Small tench
1,000g1,000g - Olive oil
25cl25cl - Wateras needed
- Wine vinegaras needed
- Flouras needed
- Sliced onionas needed
- Sage
8leaves8leaves - Saltas needed
- Crushed peppercornsas needed
Purchasable products
Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml
1 product1 product £ 19.23
Preparation
- STEP 1 OF 5
Clean the fish well, flour it, and fry it in hot oil (reserving a tablespoon for the sauté)
- STEP 2 OF 5
Prepare the marinade: sauté the onion in a tablespoon of oil, add the sage, and after a few minutes, add the water and vinegar; bring to a boil and slightly reduce
- STEP 3 OF 5
Place the fried fish in a glass dish (or a bowl); salt it and pour the hot marinade over it
- STEP 4 OF 5
Add the crushed peppercorns, then cover well and let marinate for 12 hours before serving
- STEP 5 OF 5
In a cool and airy place, fish in carpione can be preserved for 15-20 days: if kept in the refrigerator, it should be taken out at least 3 hours before serving
Suggestions
Frying pan
Marinating bowl
Strainer
General Information
Storage notes
Store in the refrigerator for up to 2 days
More information
Typical dish of the Lombardy region
Origin
Italia, Lombardia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 179.14 |
Carbohydrates (g) | 0.29 |
of which Sugars (g) | 0.29 |
Fat (g) | 19.69 |
of which Saturates (g) | 2.85 |
Protein (g) | 0.07 |
Fiber (g) | 0.28 |
- Proteins0.07g·0%
- Carbohydrates0.29g·1%
- Fats19.69g·97%
- Fibers0.28g·1%