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Pike fisherman's style with polenta

  • 50 minutes
  • Easy
  • Second Courses

Ingredients: Per 4 servings

  • 2 lb pike
  • ½ oz capers
  • 8 anchovies
  • 2 cloves of garlic
  • oz parsley
  • 2 cups olive oil
  • 1 carrot
  • 1 onion
  • 1 stalk celery
  • salt


Boil the pike in salted water with carrots, celery and onions. Once cooked, clean it carefully and arrange it on an oven dish. Then, finely chop the garlic, parsley and one onion and, separately, filet the anchovies. Heat up the oil and after a few minutes add the onion first, then the garlic, anchovies and capers. When the onion is golden, remove from the heat and add the parsley, mix well and pour the mixture on the pike. This dish must be served piping hot with polenta.