Tench fillets with Barbera

Tench fillets with Barbera
Main course
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 ┬ál 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.

Preparation steps: 
  • 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.