Tench – 4 weighing 300 g each
Butter 300 g
Parmesan cheese 300g
Mixtur of spieces (cinnamon, nutmeg, cloves, pepper)
parsley – bay – a few leaves
Cut the spine out of the tench and wash it under running water. Prepare the stuffing with the cheese, bread, salt and parsley. Fill the tench with the dry filling. Arrange in a terracotta baking dish previousley soaked with a little oil and bay leaves. Cover with part of the dry filling and small chunks of butter. Roast at a medium head (160°) for about two hours.