1) Stew 2 thickly sliced ​​red onions with 3-4 tablespoons of oil, 10 sage leaves and 1 bay leaf for 10 minutes. Salt, peppery, add 1.5 dl of white vinegar, 1 dl of white wine and a little sugar. Cook for 7-8 minutes and turn off.

2) Eliminate the bones of 800 g of perch fillets; flour them, pass them in 2-3 beaten eggs and then in abundant breadcrumbs. Reheat abundant olive oil with 20 g of butter in a large pan and fry the fish cutlets. Drain them on absorbent paper, transfer them to a tray with high sides, pour the prepared vinegar sauce and refrigerate for 2-3 hours. Serve at room temperature.