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Fried Tench

How do you cook river fish so it's delicious? Find out with this recipe! Fried tench is a dish that's simple, hearty, and tasty all at once. The best thing about this river fish is its flavorful, firm flesh, which makes it almost impossible to ruin. A splash of wine adds a refined note, and the spices make the dish even more fragrant and appetizing. A great option for a family dinner.

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Fried tench
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 2 g
Fats 48 % 11 g
Carbohydrates 43 % 10 g
179 kcal
GI: 50 / 0 / 50
  • Scale the fish, remove the guts, and rinse thoroughly under running water. Then pat the fish dry with paper towels. In a small bowl, mix salt and any dry spices (you can buy a ready-made fish seasoning blend at the store). Stir them together and rub the mixture all over the tench, inside and out. Set a heavy-bottomed skillet over medium heat, pour in olive oil, and heat it. Lay the tench in the hot oil and fry for a couple of minutes until golden on one side, then flip. After that, put the fish — still in the skillet — into the oven. Set the oven to 350°F (180°C). Peel, rinse, and finely chop the onion. Add it to the skillet with the leftover olive oil the fish was fried in. Add a little flour and ground paprika. Heat the mixture over low heat, stirring constantly with a wooden spatula so the flour doesn't burn. Then pour the wine (dry is best) into the skillet, stir well, and simmer the sauce uncovered over low heat until the alcohol cooks off. Peel, rinse, and finely chop the garlic. Wash, dry, and finely chop the parsley. Put the chopped herbs and garlic in a mortar and crush them, then add the mixture to the sauce. Stir well and take it off the heat. Pour the wine-and-spice sauce over the fried tench. Put the fish in the preheated oven for 10 to 15 minutes so it cooks through and soaks up the sauce. Transfer the finished tench to a nice platter, serve it on a bed of fresh herbs, and garnish with lemon. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Garlic - 143  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Wine - 76  kcal/100g

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