Tinca In Carpione

Preparation:

Preparation: Wash the fish fillets, dry them and roll them in flour. Heat plenty of olive oil in a frying pan or fryer and, when it is hot, dip the fish fillets in it, letting them cook for 3-4 minutes on each side. Then extract the fish fillets with a slotted spoon and pass them on absorbent kitchen paper, so that they lose the excess oil; finally salt them while they are still hot and arrange them in a glass bowl. Peel the onions, slice half of them thinly and let them all stew over medium heat in a small pan with the extra-virgin olive oil for a few minutes; after that, add the sage leaves, washed and dried, the garlic cloves, peeled and crushed, the vinegar and a pinch of salt. Reduce the liquid until it is reduced by half and pour it all, boiling, over the tench fillets. leave to cool and place in the refrigerator to marinate for at least 12 hours before serving.