Tench Stuffed in the oven

Name: Tinca Ripiena al Forno
Cook time: 45 min
Yield: 6 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 6 persone; 1 tinca di circa 2 kg 1 rametto di salvia; 1 foglia di alloro,; 2 spicchi d’aglio; 3 uova; 50 g di pangrattato; 60 g di formaggio grana grattugiato 1 bicchiere di vino bianco; olio extravergine d’oliva; sale e pepe

Tinca Ripiena al Forno

Tench stuffed with breadcrumbs, parmesan, eggs and herbs, baked in the oven with white wine.

6 servings

Easy

There tench stuffed in the oven is a main course of hearty fish, suitable for a lunch where you want to bring to the table a complete and aromatic preparation. The delicate pulp of the tench it harmonizes with a soft and tasty filling, built on the meeting between grana cheese, eggs, breadcrumbs and herbs. Baking keeps the fish juicy thanks to the white wine and the juices that collect in the baking dish, while the surface takes on a drier and more flavorful texture. The result is a dish balanced between the delicate fish, the savory note of the cheese, and the herbaceous aroma of the sage. This recipe is considered a traditional Italian dish.

Instructions

Voice reading

6 steps · natural Italian voice

Clean the tench

Clean the thoroughly tench, wash and dry it carefully. The surface must be free of excess moisture before filling, so the filling adheres better and the baking process proceeds evenly.

Prepare the filling

Finely chop the garlic, sage andbay leaf, then mix them with the breadcrumbs, the grana cheese grated cheese and eggs. Season with salt and pepper and mix until smooth. a mixture homogeneous, compact and sufficiently moist to be inserted into the tench without crumbling.

Stuff the fish

Insert the filling into the tenchSpread it out without pressing it too hard, leaving a soft texture after cooking. Close the opening with kitchen string, making sure the filling remains contained and the fish maintains its regular shape.

System in the baking dish

Anoint one baking dish with a drizzle of olive oil extra virgin olive oil and place it tench inside. Season the surface with salt and pepper, distributing them evenly. baking dish It must accommodate the fish without compressing it, so that the heat can envelop it on all sides.

Bake it tench

45 min

Bake at 200°C (392°F) for 45 minutes. During cooking, baste the fish occasionally with white wine, then with the sauce that forms in the baking dishContinue cooking until the surface is well cooked and the base is aromatic and moist.

Serve the fish

Take it out of the oven tench when cooking is complete and let it rest briefly before removing the cooking string. Serve it with the filling inside and the pan juicesTraditionally, the preparation can be accompanied by polenta.

Chef's Tips

Close the opening well tench with kitchen string, so that the filling remains compact during cooking and gradually absorbs the wine and the aromatic juices.

Ingredients

Ingredients for 6 people
1 tench of approximately (4.41 lb) 2 kg 1 sprig of sage
1 bay leaf,
2 cloves of garlic
3 eggs
(1.76 oz) 50 g breadcrumbs
(2.12 oz) 60 g of grana cheese grated 1 glass of white wine
extra virgin olive oil
salt and pepper

Can't find it in the US?

tenchHard to find in the US
Carp
Or: Catfish
dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.
Grana PadanoMost US supermarkets
Parmigiano Reggiano