The lake fish, delicate, lean, good and versatile in the kitchen, gets its revenge! Until recently neglected by many and unknown to others, this freshwater fish now redeems itself and becomes the absolute star of this book by chef Leandro Luppi.
First and foremost, the important thing is to know how to recognize these fish and then learn how to cook them in the right way to enhance their taste and characteristics. Tench, perch, trout, whitefish, carp, and eel will thus easily take on an extraordinary and very tasty culinary dignity, transforming themselves into soups, meatballs, carpaccio, and pies, and will uncompromisingly and irretrievably satisfy your "craving for fish"
Author: LUPPI, Leandro
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