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RICE AND PERCH FILLETS

Feb 21, 2015

Column | Little Cuisine of Lake Como

RICE AND PERCH FILLETS

 

Serves/makes: 6

Ingredients:

360 gr Carnaroli rice

600 gr Perch fillets

2 eggs

150 gr butter

Bread crumbs to taste

Salt, flour, Parmesan cheese, sage, oil to taste

 

 

How to cook:

Flour the Perch fillets, then coat them in beaten eggs and bread crumbs. In the maintime bring salted water to boil and add rice.

Cook fillets in melted butter, add olive oil and sage, then arrange them on a dish.
Once cooked, drain the rice and arrange it on a plate, then sprinkle it with Parmesan cheese and combine them.
Lay the fillets on the rice then melt butter with sage and sprinkle it on the plate.

 

Here the link with all the recipes of our Little Cuisine of the Lake of Como