Tench fillets with Barbera
Ingredients for 4 people:
- 2 tenches weighing about 400 g each
- 1 clove of garlic
- 1 tablespoon of chopped parsley
- fresh marjoram
- 10 Pachino tomatoes
- 0.5 l of Barbera wine
- extra-virgin olive oil
- salt and pepper
Red wine and lake fish... an unusual couple of traditional Nothern Italy (Cuneo, Piemonte) cuisine.
- Wash the tomatoes.
- Cut them in half.
- Pour 1 tablespoon of oil in a pan and put it on medium heat for 1 minute.
- Add the tomatoes.
- Season with salt.
- Cook on medium heat for 10 minutes.
- Remove from the heat and keep away.
- Cut the tenches in fillets and remove the fish bone.
- Place the fillets on a plate.
- season with salt, pepper and marjoram.
- Cover them with foil.
- Place the plate in the fridge for 15 minutes.
- Pour the Barbera in a small pot.
- Bring to a boil on medium heat.
- Let it evaporate until the volume is half of the original.
- Remove from the heat and keep it away.
- Peel the garlic.
- Cut it in half.
- Pour 1 tablespoon of oil in a pan.
- Add the garlic.
- Brown it for 2 minutes on low heat.
- Add the fish fillets.
- Cook for 5 minutes on medium heat.
- Turn the fillets and cook for another 5 minutes on medium heat.
- Pour the wine in the pan.
- Cook on low heat for 10 minutes.
- Add the tomato sauce.
- Cook for 3 minutes on low heat.
- Remove from the heat.
- Sprinkle with the parsley and serve.