Rice with tench
Instructions
To bleed the live fish, then carefully, wash and sfilettarli.
Prepare 100 cl fish broth with heads, bones, carrot, celery, onion, salt; sieve and keep warm.
To Brown the fillets in the butter.
Keep warm.
In the remaining butter Sauté chopped garlic and parsley, add the rice and toast, stretch with broth and cook to the wave.
Serve over rice with fish fillets.
Ingredients and dosing for 4 persons
- 2 tench from 300 g
- 350 g of carnaroli rice
- 100 g of butter
- Butter
- Onion
- Carrot
- Celery
- Garlic
- Parsley
- Salt