Risotto with perch
Instructions
Arrange the fillets of perch cleaned and dried in a large dish, spray the lemon juice and let marinate for about 1 hour.
Thereafter, proceed to prepare the risotto: Chop fine the onion and put it in a saucepan with 3 tablespoons of olive oil and 50 g of butter, Saute fresh focus, add the rice, toast lightly and then proceed as usual.
The last ladle dilute a bit of Saffron.
While the rice cooks prepare the fish: whisk the 2 eggs with a pinch of salt and dip the fillets well dried from lemon, passing several times in the breadcrumbs, doing well join the Breading.
FRY in plenty of oil, causing them to Brown on both sides.
As they are ready to put them to dry the excess oil on paper towels and keep warm.
When the rice is cooked, put it in the serving dish and arrange over fish fillets.
Ingredients and dosing for 4 persons
- 300 g of rice
- 500 g of perch fillets
- 1 lemon
- 1 onion
- 3 tablespoons of olive oil
- 50 g of butter
- Nut soup
- 1 pinch of salt
- Bit 1 of saffron
- 2 eggs
- Breadcrumbs
- Frying oil