carpione fish
Although the recipe is for the fish ‘carpione' other varieties of fish can be used instead. Carpione is a prized sweet water fish that is becoming rare.  It is possible to find it in lake Garda but the fishing regulations are strict.
 
 Season: Spring and Summer
Difficulty : ċċ
Prearation time: 60 mins.
Serves: 6
 
Ingrediants:
 6 Agoni
 600 gm. Alborelle
 oil for frying
 150 gm. flour
 ½ onion
 1 carrot
 ½ stem of celery
 1 clove of garlic
 3 cloves
 5 peppercorns
 500 ml. Vinegar
 1 bunch of thyme
 20 gm. parsley
 salt
  
Method:
Clean the agoni and alborelle well including the insides. Rinse and dry. Flour and fry the fish in hot oil.  When  cooked, drain and place in a dish (preferably of terracotta or earthenware). Chop the onion, celery, carrot and garlic and saute in some oil.  Then add the thyme, peppercorns and cloves.  Then mix in the wine and the vinegar and bring it to boil. Pour the sauce over the fish.  Add the chopped parsley and cover. Serve cold.  Accompany with a red wine or a rose ( not too bubbly)