Braised Tench and Vege Tables

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Tench is Ahardy, fat-bodied freshwater fish, and is often to be found on the menu in the land-locked countries of Eastern Europe.

Ingredients

  • 900 g/2 lb tench, filleted and skinned
  • 15 ml/1

Method

  1. Cut the fish fillets into strips about 2.5 cm/1 in wide. Sprinkle them with the lemon juice and a little salt and pepper and set aside.

  2. Melt the butter in a large flameproof casserole and cook the onion wedges for 5 minutes.