Recipes of lake fish

Lake Como Fish Specialties: From Tradition to Table

The fish of Lake Como has sustained local communities for millennia. These recipes range from resourceful "zero-waste" dishes to elegant preparations served in the lake's finest restaurants.

Lake Fish "In Carpione" (Marinated)

This traditional preservation method is a favorite for Agoni (shad) or Alborelle (bleak). The secret ingredient is Pess—wild thyme that grows along the lake’s stone walls.

• Preparation: The fish are scaled, cleaned, and fried until crispy.
• The Sauce: A flavorful simmer of vinegar, water, olive oil, garlic, onion, chives, sage, and an abundance of wild thyme.
• The Ritual: The boiling sauce is poured over the fried fish. For the flavors to fully develop, the dish must rest and be served at room temperature exactly 24 hours later.

Rice and Perch Fillets (Risotto e Pesce Persico)

Perhaps the most famous dish on the lake, this is an elegant "all-in-one" course often served at celebrations.

• The Fish: Delicate perch fillets are breaded (flour, egg, and breadcrumbs) and sautéed in butter and oil until golden brown.
• The Presentation: The golden fillets are arranged like flower petals atop a bed of simple white rice seasoned with grated cheese.
• The Finish: A sizzling sauce of browned butter, fresh sage, and garlic is poured over the entire plate just before serving.

Rustic and Rare Flavors