Luccio in salsa Recipe

Luccio in salsa Il Cigno – Trattoria dei Martini

Ingredients: for 4 servings
A pike of a half kilo – a pickled green pepper – a pickled yellow pepper – 150 g. capers – 100 g. extravirgin olive oil – 3 salted anchovies – a handful of parsley – a glass of white wine vinegar – a glass of dry white wine – the zest and juice of one lemon – 4 bay leaves – a clove of garlic – one onion – one carrot – one stick of celery – salt and pepper to taste.

Preparation: simmer the pike in abundant water with the bay leaves, onion and carrot,vinegar, salt and white wine; drain and leave to cool. Meanwhile, chop finely the capers, parsley and peppers. Pour the extravirgin oil into a pan and add the anchovies which have been cleaned of salt and bones. Fry the anchovies gently until soft, then add the chopped mixture and a little vinegar; add salt andpepper to taste and cook gently for about 10 minutes. In the meantime, remove the bones from the pike, cut it into pieces and arrange on a serving dish; grate the lemon zest over the fish and add the lemon juice; then add the hot sauce. Leave to rest for a few hours; serve the pike cold accompanied by hot slices of grilled polenta.

Wine recommended : Tocai dell’Alto Mincio; Monteulivi

Recipe proposed by Alessandra and Gaetano Martini
Taken from “Di terra e di acqua” ed. Franco Angeli.

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