INGREDIENTS for 2 people
150 gr of rice
200 gr of perch fillets
Vegetable broth (celery, carrot, onion, a little potato and a optional little tomato)
Prepare the vegetable broth and simmer for about 1 hour. Cut the perch fillets in 2 or 3 parts. Coat in egg and breadcrumbs. In the meantime cook the rise, using a hint of white wine and continue the cooking with broth. At half cooking of the rise, cook the fillets with oil and butter. When rise is cooked, cream with few butter and put rise and fillets on a plate. Serve hot.