Meat tench has a pleasant delicate taste, a little sweet. This fish can be consumed as a separate dish, or with a side dish. Stew and cook fish very well. Below is a recipe for braised tench in white wine.
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You will need
-
- tench;
- 100 g of champignons;
- vegetable oil;
- bow;
- parsley;
- 100 g of dry white wine;
- salt
- pepper.
Instruction manual
1
Wash the fish in hot water to remove mucus. Put in a pan with cold water and scrape off the scales.
Gut the fish, cut off all the fins, head, tail. Rinse in cold water.
Cut the tench into pieces. Rub it with salt and pepper.
2
Process the mushrooms, chop finely.
Chop onions.
Fry the mushrooms and onions in oil.
3
Put chopped tench into pieces in a pan, add fried mushrooms and onions.
Sprinkle with chopped parsley.
4
Pour in 100 g of dry white wine.
5
Cover the pan and place on the stove to simmer until tender. Put the finished tench on a dish and sprinkle with herbs. Bon Appetit!
note
To get rid of the river flavor, add a small amount of spices for the fish.
Useful advice
You need to clean the fish from the scales with the blunt side of the knife.
For lovers of sour taste, you can add a little lemon zest.