Whitefish in carpione

A Lombard vinegar preparation giving distinctive flavour. Living in Gargnano on Lake Garda, I have wonderful whitefish for many blog recipes. I served with soft polenta, crunchy vegetables and Garda oil; also lovely sliced on crostini as starter. Other fish work too.

INGREDIENTS

8 WHITEFISH FILLETS

1 CARROT

2 ONIONS

2 CELERY STALKS

1 GLASS DRY WHITE WINE

1 GLASS WHITE WINE VINEGAR

PEPPERCORNS

CLOVES

BAY

SAGE

THYME

ITALIAN 00 FLOUR

EXTRA VIRGIN OLIVE OIL

I clean and dry fish.

I coat fillets in flour.

I fry in hot extra virgin olive oil and add salt and pepper.

I remove from oil into a single layer in a dish.

I thinly slice onion and celery and slice carrot rounds with a mandoline.

I prepare sauce ingredients.

I sauté vegetables in oil and add herbs, peppercorns, cloves and salt.

After a few minutes, I add a glass wine and vinegar and boil briefly, keeping vegetables crisp.

I pour hot sauce over fish.

I cover and rest, refrigerate once cold until next day, and serve cold at room temperature.