Risotto with perch - hake
Although they are not the same types of fish, I did not have the first one, so I tried the second type. The result was perfect !! We didn't know which risotto or fish was tastier. Recipe from the May issue of Sale & Pepe magazine for last year.
Preparation steps
- Mix the chopped parsley with the juice and grated rind of 1/2 lemon, sliced garlic, salt and pepper. Arrange the fish fillets in a deep plate, pour this marinade over them and leave to marinate for half an hour.
- Fry finely chopped onion in a wider and deeper pan on 30 g of butter. When the onion is ready, add the fish fillet that you drained from the marinade, wipe and cut into pieces. Stir gently for a few minutes.
- Add the rice and fry it. As soon as the grains become glassy, pour the wine and wait for it to evaporate. Add a bowl of hot soup, wait for the rice to absorb it and continue cooking for 15-16 minutes on medium heat, adding more soup as needed.
- In a deep bowl, whisk the eggs. Drain the fish fillets from the marinade and roll them in flour. Shake them off the excess flour, then roll them in eggs and breadcrumbs, pressing well with the palm of your hand to make them stick nicely.
- Put the remaining cubes of butter in a deeper pan and melt it. As soon as it darkens a little, add a sprig of sage and add the fillets. Fry each side for 2 minutes, turning them if possible, with suitable utensils so that they do not break.
- In the meantime, finish cooking the risotto, remove it from the heat, let it stand for a minute, then place the hot fish fillets on top, pour the butter in which they were fried and bring them to the table immediately.
