Pike in Gardesana

Method

• 1

  Cut off the head and tail of the pike and cut the fish into three pieces. Place the head and tail in a pot of cold water and add 1 carrot, 1 piece of onion, one piece of celery, 1 clove of garlic cut in half, 1 bay leaf, a dash of vinegar and a pinch of salt.

• 2

  Bring everything to a boil and simmer for at least 20 minutes, until it becomes a fragrant, flavourful fish broth.

• 3

  Filter the broth in a strainer and return to the heat, again bringing it to a boil. Add the three pieces of pike and cook about 20 minutes (this may vary depending on the size of the pike).

• 4

  In the meantime, prepare the sauce. Panfry the garlic in a pan with the Olitalia Extra Virgin Olive Oil, then add the minced anchovies, bay leaves, capers and vinegar, and cook for a few minutes.

• 5

  Season the pike with the sauce and add more Olitalia Extra Virgin Olive Oil if necessary. Refrigerate, covered with plastic wrap, for 12 hours to fully absorb the flavours.