Missoltini alla Lariana

Ingredients

• 500g (1.1 lb) small freshwater fish (agoni or bleak) 500g (1.1 lb) small freshwater fish (agoni or bleak)
• 50g (1.8 oz) coarse sea salt 50g (1.8 oz) coarse sea salt
• 1 tsp black peppercorns 1 tsp black peppercorns
• 1 bay leaf 1 bay leaf
• Olive oil, for frying Olive oil, for frying
• Polenta, for serving Polenta, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 35g
• Fiber: 0g
• Salt: 5g

Preparation

1. 1.
   Clean the fish thoroughly, removing the scales and guts.
2. 2.
   Rinse the fish under cold water and pat dry with paper towels.
3. 3.
   In a bowl, combine the sea salt, black peppercorns, and bay leaf.
4. 4.
   Place a layer of the salt mixture in a shallow dish and arrange the fish on top.
5. 5.
   Cover the fish with the remaining salt mixture, ensuring they are completely coated.
6. 6.
   Cover the dish with plastic wrap and refrigerate for 24 hours.
7. 7.
   After 24 hours, remove the fish from the salt mixture and rinse under cold water.
8. 8.
   Pat the fish dry with paper towels and let them air-dry for 1-2 hours.
9. 9.
   Heat olive oil in a frying pan over medium heat.
10. 10.
    Fry the fish in batches until crispy and golden brown on both sides.
11. 11.
    Remove the fish from the pan and place them on a paper towel-lined plate to drain excess oil.
12. 12.
    Serve the Missoltini alla Lariana with polenta and enjoy!

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If agoni or bleak are not available, you can use other small freshwater fish such as sardines or smelt.

Tips & Tricks

• To achieve a crispier texture, you can lightly dust the fish with flour before frying.
• Serve the Missoltini alla Lariana with a squeeze of lemon juice for a refreshing tang.
• If you prefer a milder flavor, you can reduce the amount of salt used in the curing process.
• Experiment with different herbs and spices in the salt mixture to add your own twist to the dish.
• Leftover Missoltini can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Missoltini alla Lariana as a main course alongside creamy polenta and a fresh green salad. The crispy fish pairs wonderfully with the smooth and comforting polenta, creating a satisfying and flavorful meal.

Presentation advice

Arrange the golden-brown Missoltini on a platter, garnished with fresh herbs such as parsley or dill. Serve the polenta in a separate bowl or on individual plates, creating an inviting and visually appealing presentation.