Pike in Salsa

Pour the pike in a pot of water and add the half onion, the two celery stalks and the bay leavesBring the water to a boil and cook for 20 minutes, maintaining a steady but not too violent boil, so that the pulp remains intact and the liquid is flavored with herbs.

Turn off the heat and let it cool pike After cooking, wait until the flesh reaches a low enough temperature to handle without breaking it apart: the fish should be firm, yet tender enough to allow for thorough cleaning.

Clean the pike Carefully remove the bones without breaking the flesh too much. Check the fish with your fingers for any remaining bones, then arrange the cleaned fillets or pieces on a serving platter, keeping them neat and ready to be seasoned.

Remove the salt from the sardines, removing any excess surface salt before cooking. Do this carefully, as the residual salt will determine the flavor of the sauce; the sardines should be ready to dissolve in the oil without adding any other seasonings listed in the recipe.

Transfer the sardines to a small pan and cover them completely with Garda olive oil. Make sure the seasoning completely coats the fish, so the heat can distribute evenly and promote gradual cooking, without leaving any dry spots in direct contact with the bottom of the pan.

Put the pan on the heat Cook the sardines slowly over very low heat. Avoid boiling or frying. the mixture It must be heated gently until the fish melts and the oil takes on a uniform consistency, without any recognizable solid parts.

Let the sardine sauce cool without adding any other ingredients. When the mixture it's not hot anymore, pour it on pike already arranged on the serving dish, distributing it evenly to cover the pulp and accompany it with its fluid and tasty consistency.