Tench In Emilian Fashion

Preparation:

Preparation: Drain the live tench, then remove the heads (keep them aside), wash them well, eviscerate them. Fry the chopped shallots, carrots and celery in the oil, wetting them with a few spoonfuls of hot water. Season with salt and pepper and add the heads. Cook and pass through a sieve by dropping the sauce into a pan; add the tench and cook them gently.