Rice and perch fillets

Here is the receipt to prepare a typical dish of Como Lake: rice and perch fillets!

Ingredients for 4 people:
300gr rice
400gr perch fillets
100gr butter
1 egg
A few sage leaves

Cook the rice in boiling salty water and in the meanwhile toss the fillets in the eggs first and then in the breadcrumbs.
Fry them in a pan with olive oil until they are golden brown on both sides.
Drain the rice and serve it on a big plate after covering it with sauté butter with sage leaves and finally Parmesan cheese.
Place the perch fillets on top and enjoy it!

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