Cook fish fillets cut into small pieces with butter and sage for 3 to 4 minutes. Then add salt and pepper. Once it cools down, divide the fish into small pieces and mix it with butter and an egg. Fill the ravioli with the fish obtained and boiled them for 3 minutes. Before waiting on, put a butter and sage dressing on top.
Fry the whole fish. In the meantime brown some onions and add thyme, carrots and celery. Put the fried fish in the pan and add some white wine and vinegar until the fish is covered. Once it boils, let it cooks for 10 minutes. Then let it cools down for 24 hours and carpione is ready to be eaten.
Mix an egg, half lemon juice and salt. Get some fish fillets and cut them into slices. Put the slices into the sauce made before and let it macerate for 1 hour. Then drain the fish slices and fry them.
Put the perch fillets in egg and flour and cook them with butter. In the meantime boils some rice. Put the perch fillets on the rice and seasons with butter and sage.
Put fish fillets into flour and brown them in oil and butter. Then add cherry tomatoes, garlic and basil, salt and pepper. Add half glass of white wine. Cook for 10 minutes and garnish with some parsley.