Tinca Ripiena all’Iseana from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
This dish is traditionally cooked in a terracotta pot, using tinea (tench), a freshwater fish from the Lombardian lakes that was introduced to Australia and is now found in freshwater lakes and riv...
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Cooking tools:
- Terracotta pot
- Oven
- Stove
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Measuring spoon
- Grill pan
- Spoon
Ingredients
- 100 g Grana Padano, freshly grated
- 2½ tablespoons Chicken Stock, as needed
- fine salt
- 150 g fine fresh breadcrumbs
- freshly ground black pepper
- 4 sprigs fresh bay leaves
- 400 g unsalted butter, cubed
- extra virgin olive oil, for drizzling
- fine fresh breadcrumbs, for dusting
- 1 clove garlic, finely chopped
- 1 small handful (about ¼ cup) flat-leaf parsley, leaves picked
- Grilled Polenta, to serve
- 150 g unsalted butter
- 4 x 500 g barramundi, gilled, gutted and scaled
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