Pike in Quistello sauce with fresh polenta
Ingredients (for 10)
1000 g.cleaned pike
(obtained from a pike of about 2.5 Kg)
300 g. parsley
500 g. yellow maize flour
2 carrots - 2 sticks of celery - 2 onions
3 anchovies in oil
3 pickled onions
4 pickled green peppers
1 litre extra-virgin olive oil
3 tablespoons dry white wine
2 tablespoons white wine vinegar
juniper (10 berries)
black pepper (10 peppercorns) – salt to taste
Preparation of the pike
Cook the pike in a fish-kettle with water, celery, carrots, onions, white wine vinegar, salt, black pepper and juniper for 35/40 minutes. Drain the fish, bone it and put it in a container to cool. Carefully blend the parsley, pickled onions, anchovies and peppers with the white wine. Heat the oil to boiling point in a pan. Pour the blended mix onto the fish and immediately add the Garda extra-virgin olive oil, taking care to cover it uniformly. Leave to cool and serve at room temperature or warm.
Preparation of the polenta
Bring two litres of suitably salted water to the boil in a saucepan. Gradually add the yellow flour, keeping on a low boil and mixing constantly for at least an hour.
Chef: Sig. Romano Tamani
RISTORANTE AMBASCIATA
Via M. di Belfiore 33 – Quistello ( Mn ) – Tel 0376 618255 www.ristoranteambasciata.it