Garda-style pike

I used only Lake Garda products for this recipe and served the pike with soft polenta: delicious! Seeing a pike caught overnight by a local fisherman immediately reminded me of this historic dish. Prepare a day ahead so the flesh absorbs more flavour.

INGREDIENTS
1 PIKE
FISH STOCK
1 carrot
1 celery stalk
1 onion
1 bay leaf
Parsley stalks
Half a lemon
3 litres water
150 ml white wine
100 ml white vinegar
3/4 peppercorns
20 g salt
I bring the water and all the stock ingredients to the boil in a pan or fish kettle and simmer for about ten minutes.
Meanwhile, I gut and wash the pike. I removed the head to fit it into the pan, but cook it whole or in pieces if preferred.
I put it in the stock, simmer for about 15 minutes and let cool slightly.
I drain it onto a plate and remove the skin.

I remove the bones.
I put the flesh in a dish and set aside.

SAUCE
80 ml Garda extra virgin olive oil
20 g Garda capers
8 anchovy fillets
Half a garlic clove
20 g parsley
1 piece onion
I finely chop the onion and garlic and soften in the oil in a frying pan.
I chop the capers and anchovies.

I add them to the onion pan.
I chop the parsley.
I add it to the pan.
I cook for a couple of minutes and the sauce is ready.
I pour it over the pike fillets.
I cover with cling film and refrigerate overnight to absorb the flavours. The next day, I make soft polenta and shape it with a steel ring. I arrange the fillets, removed from the fridge and warmed slightly, on top and serve immediately.