Perch Fish Rice, a delicious and refined dish typical of the lake cities in Lombardy. It is a variation of the classic risotto, equally tasty. Perch fish, more commonly known as perch, is a fresh water fish. It originated in central-northern Europe and was later imported from Switzerland and the pre-Alpine lakes in the mid-1700s (source from Wikipedia).
In cooking, it is used in the lake areas of Lombardy and Lazio and is used to prepare second courses. Usually made into fillets, it is often grilled or fried. The latter cooking method is used to prepare perch fish risotto. I have read several versions on the internet, and to tell you the truth: I could not find the original one. So I’m leaving you my mom’s recipe, which she often prepared many years ago, with some modifications I made.
She didn’t prepare the classic risotto but boiled it in plenty of salted water and seasoned it with butter and sage: the seasoning with which she fried the perch fish fillets. In the recipe I leave you today, I cooked the perch fish fillets in an air fryer and then browned butter and sage separately to season the boiled rice. A truly special single dish, not only in memories but also in taste. The boiled rice, usually bland and tasteless, becomes a tasty accompaniment to this delicious lake fish. Curious to find out how to prepare it? Then let’s head to the kitchen, because perch fish rice will be ready in a click!
If you are interested in other risotto recipes, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Boiling, Air Frying, Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 684.76 (Kcal)
- Carbohydrates 69.87 (g) of which sugars 2.27 (g)
- Proteins 24.99 (g)
- Fat 32.72 (g) of which saturated 16.09 (g)of which unsaturated 15.91 (g)
- Fibers 2.17 (g)
- Sodium 476.41 (mg)
Indicative values for a portion of 203 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 fillets Perch Fish
- 1 cup Carnaroli rice
- 3 eggs
- 1 cup breadcrumbs
- 7 tbsps butter
- sage (fresh to taste)
Tools
- High-edge Casserole
- Pan
- Air Fryer
- Bowl
- Plate
Steps
First, rinse the fish under water and pat it dry with kitchen paper. Then, beat the eggs in a bowl and put the breadcrumbs on a plate. Dip the fish fillets first in the eggs and then in the breadcrumbs, and repeat these steps twice. This way you will get a crunchier breading, but if you prefer, you can bread the fillets just once.
Then place the fish in the fryer basket and cook at 392°F (200°C) for 20 minutes, turning it halfway through cooking. Then cook the rice in plenty of salted water, following the time stated on the package. In the meantime, put the butter and washed sage in a pan and place on low heat. Brown the butter until it becomes amber and the sage becomes crispy.
Drain the rice and put it back in the casserole where you cooked it to keep it warm. Season it with 2 or 3 tablespoons of butter and sage and mix.
Perch fish risotto is ready! Serve it with a fish fillet and a bit more butter and sage for each diner.
Storage and Tips for Perch Fish Rice
Perch fish rice can be stored in the refrigerator for 1 day in a container with a lid.
FAQs Questions and Answers for Perch Fish Rice
Can you fry the fillets in butter and sage?
Yes, it is possible, but I recommend using small and thin fillets and cooking the fish over low heat. To prevent the butter from burning, you can fry them in clarified butter.
Can you use oil?
To cook the fish, yes, you can fry it in plenty of seed oil. However, the seasoning for this dish must still be made with butter and sage.
