Name: Braised Tench and Vege Tables
Yield: Serves Four
Ingredients: salt and ground black pepper; 1 carrot, halved lengthways and sliced 115 g/4 oz/1½ cups small button (white) mushrooms, halved; 1 onion, halved and cut into wedges; 15 ml/1 tbsp lemon juice 75 g/3 oz/6 tbsp butter; 1 celery stick, sliced; 50 ml/2 fl oz/¼ cup vegetable stock; 900 g/2 lb tench, filleted and skinned

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

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