Cotolette di Pesce Persico del Lago D’iseo from A Lombardian Cookbook by Alessandro Pavoni and Rober
If you ever visit Lombardy, you’ll find this fresh, summery dish in restaurants all around the lakes. It’s great served with a salad of whatever vegetables (or even fruit) are in season. I like...
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Cooking tools:
- Mixing bowl
- Skillet
- Stove
- Spatula
- Chef's knife
- Cutting board
- Serving bowl
- Plate
- Paper towel
Ingredients
- 3 eggs
- salt flakes and freshly ground black pepper
- 1½ cups (225 g) plain flour
- 2 bulbs baby fennel, fronds reserved
- 1 orange, cut into segments, juice reserved
- 8 x 100 g silver perch fillets, skin-on, pin-boned
- 200 g unsalted butter
- 300 g fine fresh breadcrumbs
- extra virgin olive oil, for drizzling
- 4 red radishes, trimmed, thinly sliced
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