For this recipe I use all local Lake Garda products and serve the pike with a really good, soft polenta. The last time I made it I actually saw the pike caught during the night by one of our fishermen, which made me immediately think about using it for this historic recipe. I recommend that you prepare the fish a day before cooking it so that it can be really infused with flavor.


  • 1 pike
  • fish broth
  • 1 carrot
  • 1 celery stock
  • 1 onion
  • 1 bay leaf
  • parsley
  • half a lemon
  • 3 liters of water
  • 150 ml of white wine
  • 100 ml of white vinegar
  • 3-4 peppercorns
  • 20 grams of salt

In a pan or fish dish add the water and all the ingredients except the fish, bringing it to a boil for about ten minutes. Meanwhile, remove the entrails from the pike and wash it. I removed the head to allow the fish to fit into my pan, but you can cook it whole or in pieces. Put the fish in the broth and let it simmer for about 15 minutes, then leave it to cool.
Drain the fish from its broth and put it on a plate. Remove the skin and eliminate any bones.
Then put it in a baking dish and set it aside.


  • 80 ml of Lake Garda extra virgin olive oil
  • 20 grams of Lake Garda capers
  • 8 anchovy fillets
  • Half a garlic glove
  • 20 grams of parsley
  • 1 small piece of onion

Finely chop the onion and garlic and put them in a pan with the olive oil and let them sweat.
Mince the capers and anchovies and put them into the pan with the onion.
Chop the parsley and add it to the sautéed mixture.
Leave the mixture to cook for a couple of minutes until it is ready, then pour it over the pike fillets. Cover the fish with plastic wrap and leave it in the fridge to marinate overnight.  
The following day prepare a soft polenta, shaping it with a steel ring.  Lightly heat the fish and serve it with the polenta.


From “In cucina con Lilly” /