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Pickled river fish
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Home page/Typical recipes/Fish/Pickled river fish
PICKLED RIVER FISH
Ingredients (for 6 people):
1
Kg. of river fish
1/2
liter of oil of olive
1/4
liter of vinegar
a
big onion
rosemary, sage, garlic
salted and flour
Preparation: Piedmont cannot say that it invented the pickled fish. It’s
a way of cooking the fish that is common in all the Italian regions,
especially in those having lakes and rivers. In order to prepare a good
pickled fish, you have to clean the fish and add rosemary and garlic in
its stomach, dry with a towel and put in flour. Fry in oil of olive an
onion slice into wide rings, tied tastes at your ease; put the fish and
turn it until it is well gilted on both, pour the vinegar (1/4 of liter).
Cool the pickled fish in clay vases completely coverei with the pickling
juice (the oil will raise up and will protect from the air). Of course,
many variations exist: 1) tastes and vegetable are added raw; 2) the
vinegar is mixed with dry wine to have it less strong; 3) to maje it
less digestable you can substitute the frying oil with raw oil to pour
directly on the fishes after they get wet into the vinegar.
Special Thanks
Edizioni So.G.Ed srl " Il Piccolo"
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