Risotto with perch fillets
Instructions
Salt and coat the fish fillets with egg and breadcrumbs; fry them in butter.
keep them warm.
In a small knob of butter toast the rice; Deglaze with the wine, then add the broth at once, give it a turn and cook covered without turning over.
Prepare the rice in individual plates, place over the fish fillets and sprinkle with the fried butter.
Ingredients and dosing for 4 persons
- 400 g of perch fillets
- 350 g of rice for risotto
- 75 cl of fish fumet
- 1 egg
- Breadcrumbs
- 100 g of butter
- 1 glass of riesling wine
- Salt