Dishes from fresh pike perch. The easiest recipe for pike perch

Pike perch is also recommended for baby food, since its meat contains a lot of phosphorus, iron and calcium, which is necessary for the full development of the baby. Recipes for dishes with pike perch are very interesting and varied. It is baked, fried, cooked in a slow cooker, microwave or steamed. It goes well with cheese, cream, fried tomatoes, mushrooms, onions, carrots, cabbage, potatoes, rice, beans and green peas.

Most often, pike perch is found in recipes with these five products:

In addition, cutlets, meatballs, rolls, pies, various snacks and fish salads. Acute or sweet and sour sauces will be a great addition to the fish. You can prepare such a treat for a holiday or for the usual family dinner. A skillfully decorated dish will become a real decoration of the table and will definitely delight guests and family. Everyone can cope with such work, for this it is not necessary to have special culinary skills and experience. The most important thing is to strictly observe the specified requirements, recommended proportions, time and temperature of heat treatment.

Pike perch - tasty, dry and low calorie fish, which is very easy to cook if you know all the secrets.

There are many recipes for pike perch: you can fry it, bake it in the oven, and vegetables, potatoes, rice are suitable as a side dish.

The truth when choosing a side dish and additional ingredients it is worth remembering that pike perch meat is lean, so it can be cooked with sauce, and so that the fish is not dry, you should use foil.

Highly important point- choice of fish. There are several criteria:

1. Fresh fish has almost no smell.
2. Press on the side of the pike perch: if it is fresh, the dent will quickly pass.
3. The eyes of the walleye should be clear, transparent - if they are cloudy or you notice that the pupil has rolled up, this indicates that the walleye was caught a long time ago.

It is also important to properly clean and cut the carcass. The technology is simple:

The cutting technology is simple:

• with a sharp knife, cut the carcass along the belly so that the blade is located between the fins;
• we extract organs, gills;
• wash the fish with water.

Pike perch baked whole in foil

Cooking time: 45 minutes.

Calories per 100 g: 94 kcal.

Considered the most simple recipe. Thanks to the use of foil, the fish will turn out juicy. Plus, it only takes a small amount of ingredients to make.

You will need:

• 1 medium-sized pike;
• 1 tsp mustard;
• salt and seasonings - to taste;
• 1 onion;
• 2 tsp sour cream (will give the dish tenderness).

The preparation is very simple:

1. Prepare the fish, put on foil, rub with seasonings and salt, leave for 10 minutes.
2. Turn on the oven so that it warms up to +180 degrees.
3. Mix mustard with sour cream, grease pike perch.
4. Peel the onion, cut into rings, put some in the abdomen, and sprinkle the rest of the fish on top.
5. Wrap the carcass in foil and put in the oven for half an hour.

Recipe for cooking with potatoes

Cooking time: 100 minutes.

Calories per 100 g: 88 kcal.

Do you want a complete dinner? In this case, you need to “arm yourself” with this recipe, because potatoes are one of the best side dishes for fish.

You need the following ingredients:

• 400 ml sour cream;
• salt and ground black pepper - to taste;
• 1 onion;
• 500 g fillet of pike perch;
• 1 tbsp soy sauce;
• 6-7 potatoes;
• 0.5 tsp vegetable oil;
• 100 g parmesan;
• 3 tomatoes.

The preparation is as follows:

1. Rinse the fillet, cut it into pieces, pour soy sauce and leave to infuse for 20 minutes.
2. Grease a baking dish with vegetable oil.
3. Peel the potatoes, cut into pieces, do the same with onions and tomatoes.
4. Spread in the form in layers: potatoes, onions, tomatoes, fillets - and each layer must be coated with sour cream.
5. Sprinkle grated cheese on top.
6. Bake in the oven for 80 minutes at +180 degrees.

Diet dish with mushrooms

Cooking time: 60 minutes.

Calories per 100 g: 140 kcal.

Fish combined with mushrooms is perfect for a diet dinner.

You need the following products:

• 1 large pike perch;
• 350 g mushrooms (forest mushrooms will have a special flavor);
• 1 onion;
• 50-70 g of cheese;
• 30 ml cream;
• 1 tsp vegetable oil;
• salt, ground black pepper and coriander - to taste.

Prepare the fish: if you take a whole pike perch, then cut out all the insides, large bones, ridge, remove the skin; if fillet - cut into pieces. Put the fish in a separate bowl, sprinkle with spices, salt, leave for 10-15 minutes. While it is cooking, chop the onion, fry until translucent. After that, add mushrooms to the pan and simmer for about 15 minutes over low heat.

You need to make a sauce: mix grated cheese, cream, then pour it into the mushrooms, mix everything thoroughly.

Put the prepared fish in a baking dish, pour mushroom sauce and put in the oven for half an hour at a temperature of +180 degrees.

How to fry fish in a pan

Cooking time: 40 minutes.

Calories per 100 g: 137 kcal.

No time at all and a large number products? In this case, it is best to cook pike perch in breadcrumbs in a frying pan - even the most capricious guest will like the taste and aroma of fish.

Ingredients:

• 1.5 kg of pike perch;
• 50 g breadcrumbs;
• 80 ml of vegetable oil;
• salt and spices for fish - to taste.

For this recipe, we cut the fillet or whole carcass into pieces up to 2 cm wide (the tail and head will remain from the whole carcass - you can not throw them away, but freeze them for further cooking fish soup). Rub pieces of pike perch with salt, pepper, spices, leave for half an hour.

Pour breadcrumbs into a separate shallow plate, roll each piece on all sides - in this case, the fish will be fried evenly (the more breading, the richer the crust). We heat the frying pan in oil, lay out the pieces of fish and fry over moderate heat - this way the pike perch will be thoroughly fried, and the breadcrumbs will not burn.

As a side dish you can serve potatoes, rice, fresh vegetables or a light salad.

How to cook Heh from pike perch

Cooking time: 60 minutes (+1 day).

Calories per 100 g: 134 kcal.

heh is popular Korean dish, which is traditionally prepared from pieces of fish marinated in vinegar and spices.

Ingredients:

• 1 small carcass or 500 g fillet;
• 2 medium carrots;
• 2 small onions;
• 100 ml of vegetable oil;
• 1 tbsp vinegar 70%;
• 1 tsp ground black pepper, coriander, salt.

Cut pike perch fillet into pieces 2-3 cm in size, put in a deep bowl, pour vinegar, mix and refrigerate for at least 30 minutes. While the pike perch is marinating, we prepare the rest of the ingredients: we rub the carrots, cut the onion into rings.

First, lay the onion in layers on the fish, then the grated carrots, sprinkle the ingredients with pepper and coriander.

In a small bowl, heat the vegetable oil (without bringing it to a boil), pour over the fish. Mix everything thoroughly and send it to the refrigerator for at least three hours, and it is better to leave the pike perch overnight. After the specified time, we try the appetizer and, if necessary, add vinegar or spices.

It is extremely important for this recipe use only fresh fish, it's good if you buy a live pike perch and butcher it yourself.

Pike perch is extremely tasty and tender fish, which has white dietary meat and many useful trace elements. In addition, this product is famous for the absence of an unpleasant odor and a small amount of bones. In addition, this fish is suitable for almost all occasions, because literally anything can be cooked from it.

If you have this product, you face a difficult choice: what exactly to cook from it? After all, from this fish you can make a lot of different and unusual delicious meals: and aspic, and casserole, and fried delicacy. Only one thing is important - to know how to cook fish (perch), and take into account all the features of this product in the process.

Probably, every housewife wants to somehow diversify the daily menu and pamper her family. unusual dishes. How to cook pike perch? It turns out that you can do almost anything with this fish: boil, fry, stew, and stuff. And real craftsmen even make cutlets, zrazy and even rolls from it. In fact, there are a huge number of recipes that will tell you how to cook pike perch. This fish is good and original in each of them.

An important advantage of pike perch lies in the fact that due to lean meat It is recommended for use by those who want to lose weight or lead a healthy lifestyle. It is noteworthy that despite its low calorie content, this fish is rich in nutrients and useful substances. So those who are on a diet due to illness should also not deny themselves the pleasure of enjoying the most delicate taste this delicacy. True, in order to get not only tasty, but also truly healthy dish, you need to know exactly how to cook pike perch.

Product selection and preparation

First of all, you should learn how to select the right fish. After all, the secret of a truly deliciously prepared dish lies primarily in the quality and freshness of the original product. Be sure to check the gills of pike perch - they should have a bright scarlet color. Then inspect all the fish: the skin should be smooth, the eyes should be clean, not cloudy, and the meat itself should be elastic, with a pleasant smell. If you wondered "how to cook pike perch in the oven", keep in mind that it is best to choose small carcasses. The smaller the fish, the juicier the dish made from it will turn out.

Preparing pike perch is pretty easy. In principle, the scheme is standard: it is necessary to carefully clean the carcass, rip open the abdomen and remove the insides. Gills should also be obtained. Then rinse the fish thoroughly under water. Immediately before cooking, remove excess moisture from the walleye with paper towels. Only then can you start culinary process.

An unusually appetizing, healthy and nutritious fish is baked in the oven with vegetables, spices and lemon. If you do not know how to cook pike perch deliciously, be sure to pay attention to this simple recipe for cooking a carcass in foil. Moreover, the process will not take you too much time and effort. You only need to prepare the pike perch, and the technique will do the rest for you.

Grocery list

If you decide to bake a whole fish, buy everything in advance necessary ingredients:

• about 1 kg carcass;
• large onion;
• a small bunch of parsley or dill;
• big tomato;
• lemon;
• 2 tablespoons french mustard;
• 1 tablespoon of vegetable, and better - olive oil;
• 2 teaspoons of salt;
• a pinch of ground pepper and other spices to your taste.

Cooking

First of all, of course, prepare the fish. On the sides of the carcass, make the same transverse cuts every couple of centimeters. Thoroughly rub the belly and outer part of the pike perch with a mixture of spices and salt, then leave to marinate for half an hour. In the meantime, you can start preparing vegetables.

Cut the tomato and onion into thin half rings. Cut the lemon in half: cut one part into rings, and squeeze the juice from the second into a separate container. Then add mustard to it, mix and brush the fish with this mixture. After the pike perch is marinated, place the carcass on a foil greased with oil. Insert sliced ​​lemon and tomato rings into the cuts. Spread the onion all over the carcass and sprinkle with chopped herbs.

Then wrap the foil in an envelope and place it in an oven heated to 200 degrees for half an hour. Usually this time is enough to cook the fish. But if you stocked up on a large carcass, then extend the baking for another 15 minutes. On this preparation can be considered finished. By the way, if you want your pike perch to be covered with a beautiful golden crust, open the foil 10 minutes before the dish is ready.

Perhaps the best side dish for such a fish would be boiled rice or mashed potatoes. You can decorate the cooked dish with lemon slices, sprigs of herbs and olives.

Such a dish will be an excellent decoration for any holiday table. Although tender, transparent, beautiful cold appetizer can be an exquisite addition to even a simple dinner. This is also a great option for those who do not know how to cook pike perch. Perhaps the aspic is not so easy to prepare, but if you tinker with the fish a little and do everything right, then you will be rewarded for your efforts. delicious delicacy.

Compound

So, if you decide to give your preference to this appetizing appetizer, first prepare:

• kilogram carcass;
• one large onion and carrot;
• root of parsley, celery or parsnips;
• a small bunch of greens;
• Bay leaf;
• 30 g instant gelatin;
• a pinch of black and allspice;
• salt to taste.

Cooking process

Prepare the fish: remove the husks, fins, gills and entrails. Cut off the tail, head and put in a deep saucepan along with the celery root, carrots, onions, peppers and bay leaves. By the way, vegetables can not be cut. You can also put parts of fish with pieces of meat here: for example, cut fins and large bones. Fill all components with 1.5 liters of water.

The broth should be boiled for an hour over low heat. Do not forget to periodically stir and remove the foam. Then add the chopped carcass to the broth and cook for another half hour. Then carefully remove the fillet pieces from the liquid. For this, it is most convenient to use a slotted spoon. Get out the carrots and celery - they can be beautifully chopped and used to decorate the dish. Strain the broth several times through cheesecloth.

Arrange pieces of pike perch in several deep containers, add chopped vegetables and green sprigs. Then dissolve the gelatin in the warm broth and pour the liquid over the top. You can also use olives and lemon slices for decoration. True, citrus must be added a little later so that the aspic does not turn out bitter.

Wait until the broth has cooled, and put it in the refrigerator for several hours until completely solidified. And it is best to leave the aspic for the whole night. It is customary to serve jelly from pike perch with horseradish.

restoclub.ru

Ingredients

• 1 medium carrot;
• 1 onion;
• 1 parsley root or ½ celery root;
• 7 black peppercorns;
• 1 bay leaf;
• ½ teaspoon salt;
• 700 g zander fillet;
• 150 g butter;
• 3 chicken eggs;
• ½ lemon;
• fresh herbs - to taste.

Cooking

Peel and coarsely chop carrots, onions, and parsley or celery root. Throw in a saucepan and fill with a liter of water. Add black peppercorns, bay leaf and salt. Bring to a boil and simmer over medium heat for 15-20 minutes. Cool the broth.

Put the pike perch fillet in a saucepan or deep frying pan. Pour in the cooled broth to lightly cover the fish. Bring to a boil over medium heat, then reduce heat to low and simmer, covered, for 8-10 minutes.

Meanwhile, melt the butter in a small saucepan. When it starts to boil, put finely chopped eggs into it and pour in the lemon juice. Whisk the ingredients with a fork. Hold on medium heat for 1-2 minutes, pepper and salt to taste, add finely chopped greens and mix.

Serve boiled zander fillet without broth with sauce.

gastronom-online.ru

Ingredients

• 300 g leek;
• 300 g onion
• 600 g potatoes;
• 600 g fillet of pike perch;
• white peppercorns - to taste;
• salt, black ground pepper- taste;
• a few sprigs of fresh thyme;
• ground coriander - to taste;
• dried basil - to taste;
• 250 ml cream 10%;
• fresh herbs - to taste.

Cooking

Chop the leek into rings. Cut the onion into small pieces - small cubes, and the pike perch fillet - large. Throw a few peas at the bottom of the pan white pepper, layer onions, fish and potatoes.

Pour water so that its level is 2-3 cm above the vegetables. Put on fire and bring to a boil. Then reduce the flame, salt, pepper and add thyme, coriander, basil. Simmer without stirring for 15 minutes.

Pour the cream into the saucepan, bring to a boil again and cook for another 3 minutes.

The ear should cool down and infuse for 20-30 minutes. Serve the soup with finely chopped herbs.

Rawlik/Depositphotos.com

Ingredients

• 1 kg of pike perch;
• 1 carrot;
• 1 onion;
• salt - to taste;
• 5 black peppercorns;
• 2 peas of allspice;
• 1 bay leaf;
• 1 teaspoon dill seeds;
• about 9 teaspoons;
• ½ lemon;
• 3 eggs.

Cooking

Cut the carcass of pike perch. Place the spine, head, tail and fins in a saucepan and cover with 1¼ liters of cold water. Add chopped carrots, a whole peeled onion, salt, pepper, parsley and dill. Bring to a boil and simmer the broth over low heat for 40-60 minutes.

Let the contents of the pot cool, then carefully strain the broth through a fine sieve. The sediment should remain at the bottom of the pan, it is no longer needed. Don't throw away the carrots.

Pour strained broth into a clean saucepan, salt to taste. Put the pike perch fillet in it and bring to a boil. Cook over low heat for 10-15 minutes. After that, remove the fish with a slotted spoon and let the broth cool to room temperature.

Remove the remaining bones from the fillet, cut it into small pieces and arrange in portioned plates.

Strain the broth again, but after several layers of gauze. Try to leave sediment at the bottom of the pan.

Pour the liquid into a clean saucepan and add 1 tablespoon of gelatin for every 100 ml. Put on a slow fire and, without bringing to a boil, stir constantly until the gelatin dissolves.

Strain the stock again through a fine sieve and pour over fish fillet in serving bowls. Garnish with slices of coarsely chopped boiled carrots, lemon wedges and boiled egg slices.

Place in refrigerator for at least 2 hours. When the dish hardens, serve it, garnishing with finely chopped greens.

4. Pike-perch fried with ginger and cinnamon

russianfood.com

Ingredients

• 2 tablespoons teriyaki sauce;
• 1 teaspoon ground;
• 1 teaspoon ground cinnamon;
• 5 green onion feathers;
• ½ lemon;
• salt, black ground pepper - to taste;
• 900 g fillet of pike perch;
• 2-3 tablespoons of vegetable oil.

Cooking

Pour the teriyaki sauce into a bowl, add 1 tablespoon water, ginger, cinnamon, finely chopped green onion, lemon juice, salt and ground pepper. Stir the ingredients.

Cut the fish fillet into small pieces and place in the marinade. Cover and stir the contents of the bowl every 20 minutes for an hour.

Heat vegetable oil over medium heat. Fry the fillets on each side until golden brown.

zhenskoe-opinion.ru

Ingredients

• 3 tablespoons of olive oil;
• 2 onions;
• 2 carrots;
• 100 g of any solid;
• 500 g fillet of pike perch;
• salt, a mixture of ground peppers - to taste.

Cooking

Pour 1 tablespoon of olive oil into a deep frying pan and heat over medium heat. Add finely chopped onion and saute for a few minutes. Then add grated carrot. Simmer vegetables until soft, then transfer to a plate to cool. Add shredded cheese to them.

Place the fish in a saucepan and cover with 2 cups of water. Boil pike perch for 10 minutes over medium heat. Put the finished fillet on a plate. When it has cooled, mash it thoroughly with a fork, salt and pepper to taste.

Add fish mass to vegetables and cheese, mix thoroughly and form into small patties. Place them on a greased baking sheet and bake in the oven at 200°C for 15 minutes.

cookpad.com

Ingredients

• 1 carcass of pike perch;
• salt, black ground pepper - to taste;
• 2 tablespoons ;
• 1 lemon;
• 1 onion;
• 1 tomato;
• fresh parsley - to taste.

Cooking

Gut and rinse cold water pike perch, then dry it with napkins or a towel. On one side of the carcass, make deep transverse cuts. Rub the fish with salt and black pepper and set aside for 20 minutes.

Put the foil on a baking sheet and place the carcass on it. Mix the mustard with the juice of ½ lemon and brush the fish with the resulting sauce.

Cut the onion, tomato and ½ lemon into thin slices. Insert a piece of these ingredients into each incision on the pike perch. Put the remaining vegetables and finely chopped parsley on the carcass. Wrap the fish in foil.

Preheat oven to 200°C. Bake the pike perch for 30 minutes, then unwrap the foil and cook for another 10-15 minutes.

womanadvice.ru

Ingredients

• 500 g fillet of pike perch;
• 1 tablespoon acetic acid 70%;
• 2 carrots;
• 2 onions;
• salt - to taste;
• 1 teaspoon with a hill of ground coriander;
• ½ teaspoon red ground pepper;
• 100 ml vegetable oil.

Cooking

Cut the fish fillet into oblong pieces about 1 cm thick and place in a deep bowl. Pour in the vinegar, mix well and refrigerate for at least 30 minutes.

Grate the peeled carrots into long strips. Divide each onion into quarters and slice thinly. Put the onions and carrots on the fish. Salt, add coriander and pepper.

Heat the vegetable oil and pour it over the carrots. Thoroughly mix the contents of the bowl, and then let it brew for 2-8 hours.

povar.ru

Ingredients

• 2 eggs;
• salt, black ground pepper - to taste;
• 500 g fillet of pike perch;
• 4 tablespoons of flour;
• 2-3 tablespoons of vegetable oil;
• 400 ml cream;
• 400 g;
• dried basil - to taste.

Cooking

In a deep bowl, lightly beat the eggs with salt and black pepper. Put the fish fillet cut into portions into the mixture and leave for 20-30 minutes.

Pour flour onto a flat plate and roll each piece of fish in it. Lightly fry the fillets on each side in hot oil, and then place in a baking dish and pour over the cream.

Bake the fish for 30-40 minutes in an oven preheated to 180 ° C. Then sprinkle the dish with grated cheese and basil and put back in the oven for 10-15 minutes.

menunedeli.ru

Ingredients

• 750 g fillet of pike perch;
• 4 tablespoons of flour;
• salt - to taste;
• spices for fish - to taste;
• 2 tablespoons of vegetable oil;
• 1 onion;
• 200 ml sour cream.

Cooking

Cut the pike perch fillet into portions and lightly dry each with a napkin. In a bowl, combine the flour with salt and seasoning and roll the fish in the mixture.

Pour vegetable oil into the multicooker bowl and heat it in the “Frying” mode. Without closing the lid, fry the fish on both sides until golden brown and transfer to a plate.

Cut the onion into half rings and sauté until transparent in a slow cooker with an open lid.

In a deep bowl, mix 250 ml of hot water, sour cream, salt and spices. Put the fish to the onion, pour over the sauce and close the multicooker lid. Cook for 25-30 minutes in the "Extinguishing" mode.

10. Puff pike pie

russianfood.com

Ingredients

• 200 g fillet of pike perch;
• 50 g fresh dill;
• 50 g fresh parsley;
• 100 g green onions;
• 3 potatoes;
• 500 g ready;
• salt, black ground pepper - to taste;
• 2 tablespoons of olive oil;
• 1 tablespoon of sunflower oil;
• 1 chicken egg.

Cooking

Rinse the pike perch with cold water, dry with a napkin and cut into small cubes. Chop dill, parsley and green onions. Peel the potatoes and cut them into thin slices.

defrosted puff pastry roll out into a layer measuring 30 × 40 × 0.5 cm. Put the fish seasoned with salt and pepper in the center, pour the greens. sprinkle olive oil, spread the potatoes and salt them.

Bring the ends of the dough together and pinch at the top, leaving a few holes for the steam to escape.

Lubricate sunflower oil baking sheet and place the cake on it. Cover the dough with beaten yolk and place in a preheated 180 ° C for 30-40 minutes.

Pike perch is a fish for all occasions. It can be prepared from delicious fish soup, cutlets, aspic, zrazy, rolls and much more, it is suitable for both festive and everyday dishes. Pike perch can be boiled, baked, stewed and fried, used as a filling for pies.

In the oven

Before you bake the fish, it must be prepared. To make it easier to remove the scales, pour boiling water over the fish or place it in boiling water for a few seconds. Remove the gills, head and innards. Dry the cleaned fish with a paper towel. To bake pike perch in foil, in addition to fish, prepare:

1 st. l. mustard;

2 tbsp. l. vegetable oil;

100 g of grated cheese;

1 bunch of fresh dill;

1 small lemon

Clean the fish, gut and sprinkle with salt and fish spices. After leaving the fish for 15 minutes, cut the lemon into rings and grate the cheese on a coarse grater. Make a few slits in the fish and insert lemon rings into them. Coat the fish with mustard, sprinkle with cheese and dill and place on foil greased with vegetable oil. Carefully wrap the pike perch, being careful not to damage the foil. Put the fish on a baking sheet and place in the oven, preheated to 180 degrees. After half an hour, open the foil slightly so that the top of the fish is covered with a golden crust.

Fillet

To prepare pike perch fillet, we need: 0.5 kg. fillet, 2 tablespoons of lemon juice, vegetable oil (for frying fish), 2 onions and 2 tablespoons of olives, a clove of garlic, 3 tomatoes, any fresh herbs for decoration, a piece white bread for toast, 2 tablespoons butter (for toasting bread), salt, pepper.

How to cook pike perch fillet Rinse the fillet, dry it and cut into pieces of the desired size.

Place in a bowl, pour lemon juice and season with salt and pepper.

Peel the onion and garlic from the skin and finely chop.

Heat a little vegetable oil in a frying pan and fry the prepared onion and garlic on it.

When the onion becomes transparent, reduce the heat to a minimum, and put the fillet pieces soaked in lemon juice and spices into the pan with it.

Put sliced ​​tomatoes and olives on top of the fish.

You can add any chopped herbs you like.

Close the pan with a lid and leave on low heat for no longer than 10 minutes.

While the fish is stewing, cut a piece of white bread into four bars and fry in another pan in butter to make a crispy crust.

Serve a dish stewed fish with vegetables, garnish with fresh herbs and serve bread toast.

caviar

Pancakes from zander caviar

From pike perch caviar are obtained delicious pancakes. To cook them, you will need: - 150 g of caviar; - 1 carrot; - 1 onion; - salt to taste; - 1 tablespoon of vegetable oil; - 1 tablespoon of flour; - 1 tablespoon of starch; - 1 chicken egg.

Rinse the pikeperch caviar, free from the film and chop with a blender. Pass the carrots through a fine grater, cut the onion into several pieces and also pass them through a blender. Mix caviar, vegetables, egg and vegetable oil in a bowl. Add flour and starch to the prepared mixture, mix thoroughly again.

Fry thin pancakes in a preheated non-stick skillet until golden brown. Serve with vegetable salad and sour cream sauce.

Pike perch salad

You can make a salad from zander caviar, which goes well with brown bread sandwiches with butter. To prepare the dish, you will need: - 400 g of caviar; - 1 small onion; - 2 tablespoons of vegetable oil; - 1 teaspoon of vinegar (9%); - salt to taste; - pepper to taste: - parsley; - 1 boiled carrot.

Remove the film from the caviar and fill it with boiling water, leave for 10 minutes. Then throw the caviar on a fine sieve so that water drains from it. Next, it needs to be salted and peppered, seasoned with oil, finely chopped onion and vinegar, mix thoroughly and leave for an hour. Ready salad sprinkle with chopped parsley and garnish with slices of boiled carrots.

Jellied

We will need:

Fresh pike perch (2 kg)
Onion
Carrot
Lemon
parsley roots
laurel leaves
Gelatin

Fish preparation:

First, we clean the fish from scales, and then we need to cut off the tail and head, take out the eggs, if any, remove the intestines and bladder. Be sure to remove the gills from the head so that there is no unpleasant odor. We cut the carcass into portioned pieces.

We put the caviar, head, tail and strippings in a saucepan. We add there the peeled whole onion, carrot and 3-4 leaves of laurel. Fill with water, salt well, pepper and put on fire.

As soon as the water in the pan boils, add pieces of chopped pike perch to it. Then, when the fish becomes cooked (it will take about 15-20 minutes), we take out the pieces of the carcass. We cool them and lay them in the form of a whole fish. Place a slice of lemon between each piece.

In the meantime, prepare the jelly for about a couple of glasses). To do this, we drain the broth obtained by boiling pike perch, and dissolve gelatin (9-12 g) in this broth, boil and filter with the help of chintz.

We decorate the fish with herbs and vegetables.

Fill the dish with prepared jelly. Until that time until our jelly completely hardens, put the dish in the refrigerator.

Our incredibly tasty and very beautiful dish is ready.

You can serve jellied pike perch, for example, with some kind of potato salad or, it goes well with red cabbage.

In a slow cooker

Stewed pike perch with tomatoes

it diet dish will delight those who care about the figure and just connoisseurs of fish delicacies.
Ingredients

Pike perch fillet - 1 piece
Carrot - 1 piece
Onion - 1 pc.
Tomatoes - 2 pcs
Salt, spices to taste
Vegetable oil - 2 tablespoons
Cooking

First we prepare vegetable pillow» for fish: cut the onion into rings, three carrots on a medium grater.

Set the slow cooker to the "Baking" mode, add vegetable oil to the bowl and lightly fry.

Cut the pike perch into portioned pieces and lay out the next layer. Sliced ​​tomatoes will go on top. We set the slow cooker to the "Extinguishing" mode for 35 minutes.

Pike perch with vegetables in a slow cooker is ready.

Pike perch in cheese batter

A special feature of this dish is cheese, which is added to the batter and gives a delicate structure and original taste.
Ingredients

Pike perch fillet - 500 g
Oil for frying
Salt, spices to taste
Hard cheese - 150 g
Eggs - 3 pcs
Flour - 3 tablespoons
Cooking

Cut the fish fillet into portions, salt and pepper.

We make batter: beat eggs, add grated cheese, spices, flour.

Pour vegetable oil into the bowl of the multicooker, heat it well in the “Baking” mode, dip the pieces of pike perch in batter and fry on each side for 15 minutes.

To make the crust of pike perch in a slow cooker crispy, put the fish on a paper napkin, in this way we get rid of excess oil.

Pike perch in cheese batter is ready.

Wuhu

We will need:

Pike perch - 1 kg

Onion - 100-120 g

Potato - 700 g

Carrots - 150 g

Allspice - 3-4 pcs.

Greens - 1 bunch

parsley root - optional

Bay leaf - 3 pcs.

Black pepper - 5 peas

Pepper (ground) - to taste

How to cook fish soup from pike perch:

Clean and gut the fish. Remove the gills and eyes from the head.

Head, fins and one small onion, peeled, pour water. Add spices: bay leaf, peppercorns, allspice. Cook for 30 minutes. Strain the broth.

Peel potatoes and cut into cubes. Finely chop the onion, grate the carrots. Cut the fish into small pieces.

Pour the chopped potatoes into the boiling broth and salt to taste. After boiling, put the fish in the broth and cook for another 15-20 minutes.

Throw carrots and onions, add salt if necessary. Remove from heat, pepper and let it brew for 60 minutes. Ear from pike perch is ready.

cutlets

Ruddy, piping-hot zander cutlets - it's very tasty! And easy to prepare.

Ingredients

500-600 g pike perch pulp
1-2 eggs
40-50 g butter - frozen
1 bulb
parsley
breadcrumbs
vegetable oil for frying
salt and pepper to taste

Cooking method

We skip the fish pulp, along with onions and parsley, through a meat grinder with a large grate. Add salt, pepper, grated butter to the bowl with minced meat and knead thoroughly. You can add minced meat and an egg - if desired. If the stuffing turns out to be watery, add a handful of small oatmeal giving them a little time to swell.

We beat the minced meat 20-30 times, lifting it on our hands and throwing it into a bowl so that it becomes plastic, lush and well molded.

We form oval cutlets. Dip each in beaten egg and roll in breadcrumbs. We spread it on a cutting board and send it to the freezer for half an hour.

Fry in a hot frying pan in a sufficient amount of vegetable oil until golden brown. Place on a platter and drizzle with melted butter.

Garnish with boiled potatoes or mashed potatoes. You can serve tomato sauce.

in sour cream

To cook pike perch in sour cream in Ukrainian, the following products are needed:

pike perch - 1 kg;
potatoes - 1 kg;
sour cream - 2 cups;
butter - 4 tablespoons;
salt and ground black pepper.

Cut the washed pike perch fillet into portions and place in a heat-resistant form, greased with butter, in one layer. Lay the peeled and thinly sliced ​​potatoes on top, then lay the fish again and continue to lay the ingredients in this way until they are all in the baking dish. Salt and pepper everything and pour over the sauce of sour cream and melted butter. Cover the form with a lid and simmer until cooked in a hot oven.

in a frying pan

What do we need

pike perch fillet - 1 kg;
eggs - 4 pcs.;
garlic - 3 heads;
mayonnaise - 5 tbsp. spoons;
flour - 1.5 cups;
salt, pepper, sunflower oil.

We wash the fish, make sure that there is no husk left anywhere, cut the fillet into small pieces. Now let's prepare the marinade: for this, mix the mayonnaise with two tablespoons of salt, squeeze the garlic through the garlic, add to the total mass and mix well. We send the pieces of fish to the marinade, mix and send for 2 hours in the refrigerator.

In a separate container, break the eggs, add a pinch of salt, a pinch of pepper, flour and knead everything thoroughly. We heat the pan, add oil to it, dip the pieces of pike perch first in flour, then in batter, and then put it in the pan. Fry the pieces on both sides over medium heat until golden brown.

At the stake

Ingredients:

800 grams of pike perch, 50 grams of vegetable oil or 150 grams of butter, salt, black pepper, seasonings for fish, herbs.

We clean the pike perch, gut it, wash it well and cut it into portioned pieces, or you can leave the whole carcass (as in our version). Then salt the fish, pepper, sprinkle with spices. We put some greens inside the carcass. If the butter is butter, then it should be melted. After dipping the pike perch in oil, put it on a wire rack.

And now the dish is ready!

As a side dish, you can offer fried potatoes, mashed potatoes, serve slices of lemon in a separate bowl, tomato sauce.