Tench with citrus fruit

Serves 4

  • 1.5 kg tench
  • Some leaves of lemon thyme
  • Some Sichuan peppercorns
  • Lemon flavored olive oil
  • To prepare the court bouillon (seasoned stock for poaching the fish)
  • 1 rib celery
  • 1 onion
  • 2 carrots
  • 1 leek
  • 4 bay leaves
  • 1 tablespoon coarse salt
  • 1 teaspoon peppercorns
  • 1 dl apple vinegar
  • 1 dl white wine
  • 1 sliced ​​orange (including the zest)
  • 1 sliced ​​lemon (including the zest)
  • Coriander seeds


  1. Fill a saucepan large enough to contain the whole fish covered with water and add all the ingredients for the court bouillon, letting it simmer.
  2. Put the fish previously cleaned into the pan, and simmer for about twenty minutes.
  3. Remove it from the poaching liquid and fillet it, making sure no bones are left.
  4. In a bowl, add the salt and Sichuan peppercorns to the fish pulp, some lemon thyme leaves and the grated lemon zest.
  5. Mix with your hands and reduce to a pulp (this operation also enables you to feel if any bones are left).
  6. Serve on a bed of salad.

Recommended Wine: Soave


Technical data

Vineyard: Monte Forte d’Alpone.
Grape variety: 100% Garganega.
Harvest time: Manual harvest in mid-September.
Wine processing: IRasping and pressing of grapes. Selection of the juice and fermentation at controlled temperature (14-16 ° C) Stainless steel tanks.
Ageing: Wine aging in stainless steel tanks in contact with the fine and noble dregs for a variable period. In the spring following the harvest it is expected bottling and commercialising after a waiting time in the bottle at least for a month period.
Tasting notes: light yellow straw with greenish hues, brilliant; fresh and delicate scent with hints of vine flowers, Cherry and elderberry Pleasantly aromatic and balanced.
Alcohol: Alcohol 12 % Vol.
Food matching: At the table goes well with soups, pasta and vegetable dishes such as asparagus, peas, zucchini, eggs, Sea and lake fish. Nice and pleasant as appetizer with simple toppings.
Size: Bottle 0.75 l.