Pike Sailors Style (Lombardy)

Fish

Ingredients

Pike- 2 (2 pounds each)

Olive Oil- 2 1/2 tbsps

Butter- 4 tbsps

Onions, finely chopped- 6 small

Celery, cut into neat rounds- 2 stalks

Carrots, cut into thick rounds- 2

Flour- 4 tsps

Salt and pepper

Parsley, finely chopped- 2-3 sprigs

Croutons

Marinade:

Olive oil- 4 tsps

Salt and pepper

Onion, sliced- 1 small

Celery, chopped- 1 stalk

Carrot, chopped- 1

Dry red wine- 4-5 cups

Sometimes, pike attain enormous size, but the larger the fish are apt to be rather coarse, so choose smaller ones for this dish.

Clean the pike well and wash them thoroughly in salted water. Combine the marinade ingredients in a large shallow dish and marinate the fish for 2 hours. Heat the oil and butter together in a pan. Add the onions, celery and carrots, and saute gently until they begin to brown. Lift the fish from the marinade, dry them and coat them lightly with flour.

Strain the marinade and measure out 2 1/2 cups. Pour this over the fish and vegetables and season with salt and pepper. Cover the pan, lower the heat and simmer for 30 minutes. A few minutes before the fish are ready, sprinkle with parsley.

Take the fish from the pan, arrange them on a hot serving dish and strain the sauce over the top. Serve the fish generously garnished with croutons.

Serves 6.