This recipe calls for bleak, small lake fished only in short periods of the year. Lacking this species, sardines will do equally well, but they must be gutted. Deep-fry the fish and then remove the bone and head. Place a layer of fish fillets on the bottom of a glass container, cover with a layer of onions previously sauteed in oil, salt, pepper and vinegar. Alternate the layer. The fish are ready to serve after a week.
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