Pike at Gardesana
Luccio alla Gardesana
The Pike Gardesana style is a soft fish dish enriched with bread, eggs, anchovies, and herbs.
The Pike alla Gardesana is a structured and tasty fish preparation, designed to enhance the flesh of the pike through delicate preparation and a rich seasoning. The initial cooking in salted water, wine, and lemon zest softens the fish and introduces a citrus note, while the day-old bread Soaked in milk, it helps make the dough soft and cohesive. Eggs, anchovies, garlic, and parsley round out the flavor profile with savory, fragrant, and deep texture. The flour creates a thin, dry surface, ideal for browning in butter and Garda olive oil: the result should be golden brown on the outside, tender on the inside, and well-balanced between the delicate flavor of the fish and the intense aromas. This recipe is considered a traditional Lombard dish.
Instructions
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Clean and cut the pike
Clean the thoroughly pike, gut it and cut it into even pieces. Make sure there are no internal debris, so it cooks evenly and the broth doesn't acquire unwanted flavors. Arrange the pieces in a pot large enough to hold them without excessively overlapping.
Boil the fish
15 minPour enough salted water into the pan to cover the pike, add the wine and the grated lemon zest, then bring to a boilCook for at least 15 minutes at a moderate boil: the pulp should be cooked and tender, without completely falling apart. Check the doneness before draining the pieces.
Cool and debone
Drain the pieces of pike Let them cool enough to handle. Carefully remove the skin and bones, checking the flesh with your fingers to identify the finer particles. Collect the cleaned fish in a bowl, keeping the flesh intact but ready to be mixed.
Soak the bread
Tear the stale rolls into pieces and transfer them to a bowl with the milk. Let them soften completely, then squeeze them lightly to remove excess liquid. The bread should be moist and compressible, but not dripping, so it can incorporate into the pulp without making it sticky. the mixture too fluid.
Prepare the aromas
Clean the salted anchovies, removing the unusable parts, and chop them finely. Mash the two cloves of garlic and have the chopped parsley ready. Work the ingredients until they are finely chopped and homogeneous, a useful condition for evenly distributing flavor and aroma throughout the dough. pike.
Unite the mixture
Add to the pulp pike Add the soaked bread, eggs, chopped anchovies, crushed garlic, and parsley. Season with salt and pepper, then mix until smooth. a mixture uniform and compact. The mixture should maintain a malleable consistency, with no dry areas or free liquid at the bottom of the bowl.
Shape and flour
Withdraw the mixture and shape it into the desired shape, working it gently to keep it compact. Roll it in white flour and coat it evenly, shaking off any excess. The surface should be dry and lightly coated, with no flour buildup that could form lumps during baking.
Brown in the seasoning
Heat the butter together with the Garda oil in a skillet When the sauce is hot but not burning, add the floured mixture and brown it, turning it carefully. Continue until the surface is golden and even, with a toasted aroma and no blackened areas.
Chef's Tips
Disbone the pike with extreme care after boiling, because its pulp contains numerous thin bones that must be removed before proceeding with the preparation.
Ingredients
- Ingredients for 4 people
- (2.2 lb) 1 kg of pike
- 3 eggs
- 3 stale rolls
- 3 salted anchovies
- (1.76 oz) 50 g butter
- (3.53 oz) 100 g Garda oil
- (3.53 oz) 100 g white flour
- 1 handful of chopped parsley
- 2 cloves of garlic
- 1 lemon
- 1 glass of wine 1 glass of milk
- salt and pepper
Can't find it in the US?
- pikeHard to find in the US
Walleye
- salt-packed anchoviesItalian delis or online
Oil-packed anchovy fillets: 2 fillets for each whole salted anchovy
No need to rinse or bone them.
⚠️ Automatic ingredient-based detection. Always check product labels.
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