Herbal Tench

Preparation:

Preparation: Eviscerate the tench, cut off their fins, head and tail, bone them and remove all the thorns you can. In a saucepan, heat three tablespoons of oil and brown the fish. When they are golden, remove them and put in their place two shallots, a carrot, a stalk of celery and the chopped aromatic herbs. When the vegetables are wilted, put the fish back, sprinkle them with half a glass of white wine, salt and pepper. Cook for about half an hour, adding water if necessary. A few minutes from the end, add the pitted olives. Arrange the fish on the serving plate. Blend the cooking liquid, dilute it with the filtered lemon juice. Heat the sauce and pour it over the tench. Accompanying wines: Gambellara “Classico” DOC, Bianco Vergine Della Valdichiana DOC, Falerno Del Massico Bianco DOC.