Tench in Carpione is a delicious fish dish typical of the Lombardy region. The tench are cleaned and cut into fillets, then floured and fried in olive oil until crispy. They are then marinated in a mix of white wine vinegar, garlic, onions, and sage for a bold and aromatic flavor. Let rest in the refrigerator for a few hours to allow the flavors to blend well. Serve cold as a main course or appetizer. Enjoy Tench in Carpione and be captivated by the contrasting flavors!
Wash the fish fillets, dry them, and coat them in flour
Heat plenty of olive oil in a frying pan or deep fryer, and when it is hot, immerse the fish fillets, letting them cook for 3-4 minutes on each side
Then remove the fish fillets with a slotted spoon and place them on kitchen paper to absorb the excess oil; finally, salt them while they are still hot and place them in a glass dish
Peel the small onions, thinly slice half of them, and stew them all over medium heat in a small pan with extra virgin olive oil for a few minutes; then add the washed and dried sage leaves, peeled and crushed garlic cloves, vinegar, and a pinch of salt
Reduce the liquid until it is halved and pour it all, boiling, over the tench fillets
Let cool and place in the refrigerator to marinate for at least 12 hours before serving
Frying pan
Marinating bowl
Store in the refrigerator for up to 2 days
Typical dish of the Lombardy region
Italia, Lombardia
| Energy (kcal) | 101.65 |
| Carbohydrates (g) | 5.88 |
| of which Sugars (g) | 2.28 |
| Fat (g) | 6.58 |
| of which Saturates (g) | 0.98 |
| Protein (g) | 0.96 |
| Fiber (g) | 0.76 |
