Name: Luccio brodettato alla romana (Pike in egg-lemon sauce)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 2 egg yolks; juice of ½ lemon; leaves from 1 small bunch flat-leaf parsley; ¾ ounce (20 g) flour; 1 carrot; 2 tablespoons (30 g) butter; 1 celery rib; 1 bay leaf; 1 pike, about 1¾ pounds (800 g); pepper; 2 cups (500 ml) dry white table wine, preferably from the Castelli Romani; salt

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

This recipe is also good made with other freshwater fish of about the same size.

Ingredients

1 pike, about 1¾ pounds (800 g)
1 carrot

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

With a knife, make an incision along the belly of the fish and remove and discard the guts. Discard the dorsal and ventral fins. Rinse and dry.

Cut the carrot and celery into large pieces. Put the fish in a fish poacher and add the carrot, celery, and bay leaf. Pour in the wine and enough water just to cover the fish. Season with salt and pepper and bring just to a boil. Reduce the heat

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Luccio brodettato alla romana

Pike in egg-lemon sauce

Ingredients

Method

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