Our recipes
Whitefish fillets with butter and sage Brown a tea - spoon of butter a person, add some sage and juniper, the fillets coverd with flour and then cook them for 10 minutes. It's a very simple dish and it's a perfect idea to improve the pleasing taste of this fish. Shad with green sauce Cut the parsley and add the minced garlic, some capers, the onions and a boiled egg. Then season with olive oil, salt, pepper, white vinegar or lemon juice and mix all the ingredients. Put the sauce and the grilled shads together and serve with polenta.
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Bleaks “in carpione” Fry the bleaks and put them in a pot. Separately, brown some onions in a saucepan and add some fresh thyme, carrots and minced celery. Then add the same quantity of white wine and red vinegar so to cover the bleaks, then boil and cook for 10 minutes. Pour the hot sauce on the fish and let it rest for 24 hours. Fried strips of chub or roach Beat one egg and half a lemon in a large bowl and salt. Take some fillets of chub or roach without skin and cut them sideways into small strips of about 1 centimetre. Then add them to the previously prepared sauce and marinade for at least one up two hours.
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Rice with fillets of perch Brown the fillets of perch, dunk in egg and flour (4 up 5 pieces per person), with abundant butter, by adding them to the previously boiled rice and season the whole with butter and sage. Stewed burbot with peas Clean and rinse the burbot. Then flour it and fry in hot oil for about three minutes. In a saucepan fry some chopped onion and add the previously fried burbot. Then moisten with white wine and let evaporate. Add some tomato pulp and after about 10 minutes the peas. Salt and end by keeping it at a simmer.
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