This recipe is a typical combination of local resources (the fish) and the famous regional dish (risotto); the result is a rich dish which has entered into the high class restaurants of the area.Pesce Persico (Perch) is similar to the Lavarello, with a soft delicate meat and a very popular catch with local fishermen not only in Lake Como but also in Lake Lugano and the other Brianza lakes.
Main course dish.
Eaten all year.
Medium difficulty to prepare.
Time of preparation 45 minutes.
Method of cooking: boiled (rice) and fried (fish).
The Ingredients: 800g. Perch fillets – 100g. Of Butter, – 2 spoon flour.
12 leaves of sage or 10g, 500g. of Rice,1.5 litres of best vegetable broth, 1 onion, ½ glass of italian dry white wine, some salt.
Chop the onion finely and saute in butter in a pan.
Add the rice, stirring all the time. When it is hot add the white wine. Keep stirring with spoon wooden until it has evaporated.
In the meantime, prepare the vegetable broth.
Add the broth with the ladle, little at a time continuing to stir.
Cook rice for about 15 – 20 minutes, stirring now and again, so that it does not stick to the pan.
The Fish (In the meantime)
Fry a part of leaves of sage in some of the remaining butter (40g.)
Dip the fish fillets in flour
Fry them in the butter until they reach a golden colour
Take the fish out of the pan and keep them hot in the oven
When the rice is cooked, spread it on a serving plate and place the fish on top
Heat the remaining 20g. Of butter with the remaining sage and pour it over the rice and fish
Risotto with lake perch is an unique dish. A salad and a dessert made from fruits is perfect to accompany it. A dry white wine, such as Franciacorta wine is a great combination.