Agoni in Carpione

Name: Agoni in Carpione (Fried Marinated Australian Herring)
Yield: Serves 6 as an entrée
Cuisine: Italian
Ingredients: fine salt and freshly ground black pepper; 800 g Australian herrings, gilled, gutted and scaled; 3 black peppercorns; 1 stalk celery, finely chopped; plain flour, for dusting; grapeseed oil, for deep-frying; 200 ml dry white wine; 1 white onion, thinly sliced; 1 carrot, finely chopped; 200 ml Chardonnay vinegar; 4 sprigs thyme; 1 clove; 50 ml extra virgin olive oil

Fried Marinated Australian Herring

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

The regions of Veneto and Lombardy not only share a border, they have lots of similar recipes. Like Venetian in saor, this dish originated as a way to preserve fish, although these days it’s simply enjoyed for its sweet-sour flavour. In Lombardy, we make this with eel, freshwater sardines, or any of the small fish from the lakes. Here, Australian herring (what used to be called tommy ruff) works well because the vinegar complements the oiliness of the fish, but use any small fish you