Tanches Braisées à la Tomate et Moutarde

Braised tench with tomato purée & mustard

Preparation info

  • Serves


    • Difficulty


Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About


  • 4 tench, about 150 g/5 oz each, cleaned and gutted
  • 2


Preheat the oven to 190°C/375°F/gas 5. Put the shallots, tomato purée, mustard and tarragon into an ovenproof dish and pour over the white wine. Place the fish on top, add a pinch of salt, cover with greaseproof paper and