Rice with perch fillets

• 2 eggs
• 70 ml milk
• salt
• 600

Beat the eggs, milk and a pinch of salt in a bowl.

Clean, wash and dry the fish. Cut fillets and dip them first in the egg mixture, and then in breadcrumbs.

Boil the rice in abundant boiling salted water for around 15 minutes, then drain.

Meanwhile melt the butter with the sage leaves in a frying pan and fry the perch fillets until browned on both sides.

Transfer