Here is another traditional recipe of the Lake Garda area, in which pike from the lake plays the star role. The recipe is not difficult, but you do need to be methodical in preparing it.
- 1 pike, at least 2 kg*
- 2 garlic cloves
- 6 herring (Alosa agone) or anchovies filets in olive oil
- a handful of capers
- bay leaves
- chopped parsley
- 1 cup of vinegar
- 1 cup of olive oil
First cut of the pike’s head and tail, then cut it into three equal parts. Place the head and the tail into a pot with cold water and add the carrot, the onion, the celery stalk, two garlic clove halves, 1 bay leaf, a splash of vinegar and a pinch of salt. Bring all to boil and let it simmer for at least 20 minutes, until there is a flavoursome and tasty fish stock.
Sieve the soup and bring to the boil once more. Now add the three pike parts and leave it to cook for roughly 20 minutes.
In the meantime, prepare the sauce by frying the garlic in the saucepan with oil until golden brown. Then add the minced fillets of fish, the bay leaves, the capers and the vinegar and leave it to cook for a few minutes. Pour the sauce over the minced pike, wrap the dish in cling foil and store it in the fridge for a few days, until it fully unfolds its flavour.
* 1g = 0.035 ounces