Recipes 

Alborelle alla boscaiola

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Alborelle alla boscaiola

It is a freshwater fish occurring in lakes and streams in Europe. It is distributed in Croatia, Italy, Slovenia, and Switzerland. This species is up to 10 centimetres long.

Ingredients

  • For 6 people:

  • Alborelle fishes1 kg

  • fresh mushrooms grown 250 gr

  • butter 60g

  • 1 onion

  • flour

  • 1 glass of dry white wine

  • 1 lemon

  • 1 teaspoon sugar

  • chopped parsley

  • salt, pepper.

PREPARATION

  1. Clean the fish eviscerandoli and removing the heads and tails, rinse them under running cold water, drain and dredge in flour, then brown them in a pan with hot butter. Rigirateli and add chopped onion, then, after about five minutes, add the mushrooms cut into slices. Continue to cook the whole thing, then add to the cooking wine, lower the heat and let simmer for about 15 minutes.

  2. Mix the lemon juice with the sugar and sprinkle over the fish in baking. Sprinkle with pepper, decorated with chopped parsley and serve in a warm serving dish.

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