Soused alborella fish

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Medium

Doses: for 2 people

Ingredients

400 g of alborella fish,

4 alosa agones,

1 litre of frying oil,

150 g of flour,

olive oil,

½ onion,

½ stalk of celery,

1 carrot,

1 clove of garlic,

6 grains of black pepper,

3 cloves,

1 bunch of chopped parsley,

50 dl of vinegar,

50 dl dry white wine,

salt.

Introduction

Small size, tasty and lean meats, the alborella fish (which is still found in the waters of the lakes and rivers of northern Italy) has long been considered a little prized fish, to be relegated to the canteens of the less affluent. The alborella fish can be eaten fried, soused, in a grill of lake fish with the indispensable scent of thyme.

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