Risotto With Perch Fillets

Preparation:

Preparation: Salt and coat the fish fillets with egg and breadcrumbs; fry them in red butter; keep them warm. Toast the rice in a small knob of butter; deglaze with the wine, then add the broth all at once, turn and cook covered without turning any more. Arrange the rice in individual dishes, arrange the fish fillets on top and drizzle with the frying butter.