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Bellagio's Perch fillet

Ingredients for 6 people:

600g of fillets of Perch
500 g of Carnaroli Rice
2 eggs
10g of flour
10g of sage
30 g of grated Parmesan cheese (for the rice)
90g of grated Parmesan cheese (for the cheese basket-base)
1 lemon
2dl of olive oil
200g of butter


Place a thin layer of the grated cheese on a plate in a circular shape. This will be the basket-base for the rice. Cook in the microwave oven (1000 W) for one minute. Boil the rice in salted water. While the rice cooks, dip the fillets of perch in the egg batter and then in the flour and fry them in olive oil, ¾ of the butter (150g) and half of the sage. When cooked, drain the rice and add the remaining grated parmesan cheese. Place the rice on the circular base/ bed of Parmesan cheese and lay the fillets of Perch on top of the rice. Cook the remaining butter with the sage and our over the rice with lemon juice.


Recipe created by Carlo Cranchi, President of the Province of Como's Association of Chefs.