Fish in carpione is a traditional Lombard dish, which consists of subjecting the fish to a double cooking process: first it is fried in olive oil and then left to marinate in an acidic sauce made with wine vinegar, sliced onion, sage and pepper. This preparation method gives the fish a unique flavor and a delicate texture.
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Clean the fish well, coat it in flour and fry it in hot oil (setting aside one tablespoon for the sauté)
Prepare the marinade: sauté the onion in one tablespoon of oil, add the sage and after a few minutes the water and vinegar; bring to a boil, allowing it to reduce slightly
Place the fried fish in a glass dish (or in a bowl); salt it and pour the hot marinade over it
Add the crushed peppercorns, then cover well and let marinate for 12 hours before serving
In a cool, airy place, fish in carpione will keep for up to 15-20 days: if kept in the refrigerator, it should be taken out at least 3 hours before serving
Frying Pan
Marinating Bowl
Strainer
Store in the refrigerator for up to 2 days
Typical dish of the Lombardy region
Italia, Lombardia
