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San Pietro in Salsa

John Dory in a Balsamic Vinegar Sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
In Nonna's Kitchen

By Carol Field

Published 1997

  • About

Pike is the fish traditionally used in this dish when it is made in the countryside around Mantua, but Vanna Corbellani Camerlenghi assures me that when city-dwelling Mantuans can’t get pike, they use delicate white-fleshed San Pietro, John Dory, instead. And a good thing too. Pike are full of tiny bones and are extremely difficult to scale. If John Dory, a saltwater fish, should prove difficult to track down, substitute cod, haddock, or scrod. I’ve even used trout with ver

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