The pikeperch, also known as zander, is a fresh water fish that for over a century has lived in the lakes and ponds of Northern Italy. Due to the quality of its white, firm and delicate flesh, it is considered to be a fine fish. It is delicious, as wells as rich in precious nutrients and very digestible.
Cut the fish fillets in regular slices.
Put the very thinly sliced onion with two spoonfuls of olive oil in a stone pot or crock. Stew it and when it becomes transparent sprinkle it with a little flour and the paprika. Roast it well and add the bier and the rosemary. As soon as the bier froth disappears, add the slices of pikeperch to the pot. Salt and pepper to taste. Lower the heat and leave to braise, turning the fish a few times, until the cooking juices have reduced and the fish is firm to the touch.
In the meantime, you must start and cook the rice with the vegetable stock. You must then cream it only with the butter. Arrange the rice and the slices of pikeperch with its tasty juices on a plate.
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