Instructions: Clean salt and dust the fish with flour and fry in the oil until each side is crispy.

Put in a ceramic container.

In a clean pan fry the vegetables in the oil for about 5 minutes.

Add the red wine vinegar peppercorns bay leaves and juniper berries and simmer for another couple of minutes.

Pour over the fish while still warm and set aside to cool.

Marinate in the fridge for 2 3 days before eating.

When fishermen on Lake Garda catch large quantities of a fish called carpione they prolong its use by keeping it in a marinade of the same name. This marinade adds flavour to a rather delicate fish which can then be eaten as an antipasto.

You can marinate fish like eel trout and other freshwater fish in carpione. It is ideal in summer when the sun is strong and one does not want to eat too much.

Serves 4

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