Luccio brodettato alla romana

Pike in egg-lemon sauce

Preparation info

  • Makes


    • Difficulty


Appears in

Popes, Peasants and Shepherds

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.


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


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