The whitefish, the most widespread and popular species of fish from the Lake of Bolsena, has been brought from the Lake of Como in the late nineteenth century. It perfectly adapted to the deep, cold waters of the lake, rich of food and with less and less predators, such as pikes. Being able to survive only in highly oxygenated waters, the whitefish represents a catalyst for clearness.
Whitefish in green sauce.
One 500-800 gr. whitefish, half an onion, 2 cloves of garlic, parsley, 5 capers, 4 anchovies, pepper and salt to taste, half a glass of extra virgin olive oil and a quarter glass of vinegar.
Boil the clean, whole whitefish in salted water with the half onion for 10 minutes. Chop the two cloves of garlic and add parsley, capers, anchovies and a pinch of red pepper. Pour the olive oil and the vinegar. Bone the headless whitefish and serve it seasoned and garnished with lemon.