- 400 g vendace
- 2 table spoons salt
- 1 dl red wine vinegar
- 3 dl olive oil
- 3 garlic cloves
- Orange and lemon peels in strips
Blood orange vinaigrette
- 2 blood oranges
- 1 lemon
- 2 teaspoons chili
- Remove the bones of the vendace.
- Sprinkle salt on top of the vendace. Set aside for 30 minutes.
- Rinse the fish in cold water. Place it in a container and pour the red wine vinegar over it. Leave the fish in the red wine for 3-6 hours.
- Drain the vinegar and add olive oil, garlic, thyme and orange and lemon peel.
- Leave the fish in the oil for at least 1 day.
- Juice the blood oranges and lemon. Add chili oil and a pinch of salt.
On top of the dish:
- Marigold flowers and leaves
- Watercress or nasturtium leaves
- Bronze fennel
- Sourdough bread
Vendace have an adipose fin: a little fin on their back, characteristic of the salmon relatives.
The word vendace comes from a Latin name meaning 'common'.
In some places, vendace is still very common, but in the UK they became so rare that people thought they were extinct until some surviving populations were found in 2014.
Some vendace can be found in lakes in the UK where they got trapped during the ice age and their populations remained there!
For more interesting facts about fish, check out The Eloquence of the Sardine by Bill François.