Pike in Carpione

Method

1. Clean the pike: remove fins, scale, cut into slices about 1-1.5 cm thick.
2. In a pot, combine equal parts water, vinegar and white wine (500 ml each). Add bay leaves, peppercorns and peeled garlic cloves. Bring to a boil and simmer gently for 5 minutes, then turn off heat and keep warm.
3. In another small pot, heat plenty of peanut oil to 170-180°C.
4. Beat the eggs until frothy. Dip the fish slices first in egg, then in breadcrumbs, pressing well.
5. Fry the breaded slices for about 4 minutes until golden. Drain and salt on both sides. Let cool on paper towels.
6. Place the fried slices in a glass container. Pour the hot marinade (water, vinegar, wine and aromatics) over the fish, covering completely. Distribute the bay leaves, peppercorns and garlic evenly.
7. Cover with plastic wrap and let cool to room temperature. Then seal airtight and refrigerate for at least 72 hours before serving. Keeps up to one month.