Sauteed Tench
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- tench (tinche)
- flour
- egg
- breadcrumbs
- butter
- lemon
- fried mushrooms
Instructions
- Trim the tench, open along the back, remove bones, and split lengthwise in two.
- Flour, dip in seasoned beaten egg, and coat twice in breadcrumbs.
- Cook in the sautè pan with butter; serve with lemon and, in season, fried mushrooms.
- To de-muddy pond fish, blanch until the skin cracks, then refresh in cold water before cooking.