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Chiudi X
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| Quantities for 4 people: - 3kg catfish
- 2l white wine vinegar
- sunflower oil
- 50g fresh parsley
- 1 Tropea spring onion
- extra-virgin olive oil
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Soused catfish
Click on the photos to enlarge
Preparation method:
Boil the catfish in water and vinegar. Drain, remove the skin and then pour the sunflower oil over it. Serve on a dish, after having carefully drained the oil. Add a pesto made of fresh parsley, Tropea spring onion and extra-virgin olive oil.
Preparation method:
Boil the catfish in water and vinegar. Drain, remove the skin and then pour the sunflower oil over it. Serve on a dish, after having carefully drained the oil. Add a pesto made of fresh parsley, Tropea spring onion and extra-virgin olive oil.
 Print the recipe
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