Coregone marinato

This became a great dish, but not as it was planned.  I wanted to do my own "Coregone marinato".  Well the fishermen's cooperative from Lago di Bolsena  make an excellent "Coregone marinato", but I am always ambitious to make it better.

..and I failed. The marinate was not acidic enough and too oily. I used white balsamic vinegar, but the problem was too much oil,  Otherwise it could have bee a nice Coregone "carpaccio".  Then I had to freeze the stuff, because I went on a duty trip.

4 days later I defroze it and obviously I did not plan anymore to eat it raw.  I gently heated it a pan and served it. This was delicious!  The Coregone had not suffered very much the freezer and the slight acidity from the balsamic vinegar was wonderful.

Also the red pepper, which was disturbingly strong in the raw version, came out nicely.

...the wines