Food & Wine

STARTER - Lake fish “in carpione”

Recipe for 4 people

For the red "carpione" marinade:
160 g white fish fillets
120 g red wine vinegar
240 g red wine
240 g water
6 g salt
15 g sugar
Juniper berries
1/2 bay leaf
Black peppercorns

For the white "carpione" marinade:
300 g zander (pike-perch)
250 g white trout fillets
250 g white wine vinegar
500 g white wine
500 g water
60 g sugar
12 g salt
Juniper berries
1 bay leaf
Black peppercorns

For the vegetables:
120 g carrot
120 g onion
120 g celery

For cooking:
Vegetable oil
Extra-virgin olive oil
00 Flour
Salt, to taste

For the vegetables:
Peel and wash the vegetables. Cut into regular 5-cm sticks and sauté in a pan over moderate heat with a tablespoon of extra-virgin olive oil. Add salt as desired while cooking.

For the two marinades:
In two different pans, boil the vinegar, wine, water, sugar, salt and herbs. Let simmer for 5 minutes, add the sautéed vegetables (divided equally between the two marinades) and boil for another minute. Remove from the burner and let cool.
Cut the fish into regular pieces that can be divided into 4 portions. Lightly coat in flour and fry them in a pan with the vegetable oil, salt and dry with paper towels. It is important that the fish remains crisp. Let cool.
Divide the white "carpione" into two equal parts and pour into two containers and put the zander in one container and the white trout in the other. Put the white fish into the red marinade.
The fish must marinate at least 1 day.

Remove the fish and vegetables from the marinade and serve with a green salad and a piece of "focaccia" bread.