Roast stuffed tench

Trattoria al Porto, Iseo (Brescia)

Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
Recipes from Milan and Lombardy

By Slow Food

Published 2018

  • About

Ingredients

  • 4 tench, 300 grams each
  • 2 parsley sprigs
  • 2

Method

Preheat the oven to 160°C.

Cut the tench open along the back, remove the central bone, wash the fish and pat them dry.

Mince the parsley. Crush the cloves. Put the parsley and cloves in a bowl with the breadcrumbs, grated Grana, cinnamon, nutmeg, salt and pepper. Set as