Recipe type
Main courses
Ingredients
1
tench
80 gr
butter
1 glass
white wine
to taste
tomato salse
to taste
white flour
1 clove
garlic
1 tuft
parsley
Clean the tench, salt it and flour it, then slowly cook in the butter until golden. Splash with white wine and, when it has evaporated, add the tomato sauce diluted in a little water or stock made with a stock cube.
After cooking, a few minutes before serving, add the chopped garlic and parsley.