Tench In Salt Crust
Recipe second for 4 people based on Tench - cooking method oven.
Preparation:
Preparation: Gut and wash the fish, stuff it with the chopped aromatic herbs. Cover the bottom of a pan with a layer of coarse salt, about 2 centimeters, place the tench on it and cover it with the remaining salt. Bake in a preheated oven at 250 degrees for about 35 minutes. Remove and let rest for 10 minutes. Just before serving, break the salt crust with a small hammer, gently remove the fish, remove the skin, open it in half, cut into fillets. Prepare the sauce by emulsifying a minced garlic clove and a sprig of fresh parsley with oil, lemon juice, salt and pepper. Serve it separately. Accompanying wines: Oltrepò Pavese Riesling DOC, Colli Bolognesi Pignoletto DOC, Falerno Del Massico DOC.
Ingredients:
Ingredients: 1 Tench 1000 G - 4000 G Coarse Salt - Aromatic Herbs - For the Sauce: - 10 Cl Olive Oil - 1 Clove Garlic - 1 Tuft Parsley - Lemon Juice - Salt - Pepper
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