Delicious recipe for pike perch. The easiest recipe for pike perch

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29.11.17

Pike perch is a genus of fish from the perch family. On the Don, on the coast of the Sea of \u200b\u200bAzov and the Taganrog Bay, the local name for pike perch is common - sula. Two species live in the waters of Russia - an ordinary pike perch and a Volga pike perch (Bersh). In nature, in addition, there are light-finned or yellow pike, Canadian or sandy pike, sea pike. In many countries, this fish has always been popular, in some it has become only recently. Chefs and gourmets appreciate zander for its versatility, ease of preparation and, of course, excellent taste qualities.

The main advantage of pike perch is white, boneless meat, beautiful skin, especially when baking, this is manifested by a whole fish. Another, no less interesting advantage is the net weight of pike perch fillets. If you clean the pike perch, free the meat from bones, skin, fins and head, you will get much more meat than waste. Moreover, this meat is dietary, recommended for diet food. Pediatricians advise using pikeperch fillet as the first food for children up to a year old, unless, of course, there is an allergy to fish protein.

There is very little fat in fish fillets, about 1 g per 100 g of fillet. It resembles pike meat in taste and structure. By the way, some chefs find this a disadvantage, but the most experienced cook fish in such a way that the disadvantage turns into a virtue.

Sudak - richest fish by amino acid content. Fish also contains minerals (calcium, potassium, phosphorus, sulfur, chlorine, sodium, magnesium, iodine, iron, copper, zinc, manganese, fluorine, chromium, cobalt, molybdenum, nickel) and vitamins (A, E, C, PP , group B). The calorie content of pike perch is 84 kcal.

Pike perch processing

First you should cut off the fins, because. they are very sharp. Then clean off the small, sitting tightly on the skin scales. Armed with a special scraper and wearing latex gloves the fish should be cleaned. This must be done with special care and caution, because. scales scatter in all directions.
Then the fish should be cut along the abdomen and very carefully remove the insides. It should be noted that the entrails are located very high, occupying part of the space under the gill plates, i.e. almost in my head. In the abdomen, only the intestines can be found. The pike perch has this feature for the following reason. This is a predatory fish. The zander swallows its prey whole and there should be room for the swallowed fish in the abdominal cavity. When gutting fish, it is very important not to damage the gallbladder, because. leaking bile can hopelessly spoil the taste of fish.

Dishes from zander

Pike perch is salted and dried, wrapping each fish in gauze. Pike perch is subjected to hot smoking, after keeping the fish in spicy brine several days. Pike perch are fried, steamed, stewed in water and served with sauces. Whole pike perch can be stuffed or baked in a salt crust. But, of course, fish fillet enjoys the greatest love - you can’t imagine better for portioned dishes. Professional chefs frozen fillets are also readily used, since even after exposure low temperatures meat does not lose its taste. If you bought deep-frozen zander fillets, let them thaw in the refrigerator. To do this, remove the fillet from the package, wrap it in foil, put it in a sieve and place a plate under it, into which water will drain. Once the pike perch is completely defrosted, pat it dry with a paper towel to remove any remaining moisture.
Pike perch fillet can be fried, stewed, stuffed. But no matter how you cook this fish, the result will always be excellent! Pike perch fillet cannot be spoiled even by those who cannot boast of great culinary experience.

Following all the rules, white wine must be served with pike perch dishes. So if you're cooking fried fillet with potatoes, then French Chardonnay, German Grauburgunder or Austrian Grüner Veltliner will make an excellent batch for this dish. However, depending on the method of preparation, pike perch can be combined with a wide variety of pink and red wines. Moreover, this applies to main dishes and appetizers - pate, carpaccio, aspic, salads and, of course, fish soup.

Pike perch dishes: 5 recipes for holidays and weekdays

Pike perch with vegetables in a jar

Ingredients:

zander 2 pcs.
peppercorns to taste
Bay leaf 3 pcs.
onion 2 pcs.
carrots 2 pcs.
vegetable oil 2 tbsp. l.
salt, sugar to taste

Cooking method: Pike perch clean, gut, wash, remove heads and fins and cut into large pieces. Cut the onion into half rings, grate the carrots into coarse grater. At the bottom of a sterilized 1.5-liter jar, put 1 bay leaf and a few black peppercorns. Then lay the fish, onions and carrots tightly in layers, seasoning with salt and sugar to taste. Repeat the layers several times to the top of the jar, shifting with peppercorns and bay leaves. When the jar is full, pour in vegetable oil and cover it with a metal lid. Put a jar of fish in a cold oven and only then turn it on 170 degrees. Simmer for about 1.5 hours. Put the fish on a plate and serve. You can roll up such a fish and prepare a fish for future use. It keeps well and doesn't spoil.

Greek zander soup

Ingredients:

zander 500 g
onion 2 pcs.
tomatoes 2 pcs.
garlic 2 cloves
olive oil 1 tbsp. l.
water 1 l.
flour 1 tbsp. l.
greenery
Bay leaf
black peppercorns
salt, pepper to taste

Cooking method: Pike perch clean, gut, cut into portions. Pour water over the head, skin and bones, add onions, greens, peppercorns, bay leaf to taste and cook for about half an hour. Strain the broth, put pieces of fish in it, salt and cook until tender. Fry the flour in oil with a small amount of broth, pour, stirring into the soup, put sliced tomatoes, crushed garlic, ground pepper. Bring to a boil, remove from heat and let steep for 10 minutes.

Pike perch baked in Moscow style

Ingredients:

zander 800
fresh mushrooms 8 pcs.
boiled eggs 3 pcs.
onion 2 pcs.
butter 50 g.
potatoes 6 pcs.
sour cream 1.5 cups
grated cheese 1/2 cup

Cooking method: Cut pike perch into portions or take finished fillet. Mushrooms clean, boil and cut. Peel potatoes, cut into slices, salt and fry. Onion cut into rings, salt, fry. Cut the eggs into slices. Grease the pan with oil. Put fish in the middle, potatoes around. Put onion, eggs and mushrooms on the pike perch. Pour in sour cream, sprinkle with grated cheese and bake in the oven until done.

Pike-perch stewed in the Volga style

Ingredients:

pike perch fillet 1 kg.
onion 2 pcs.
sweet and sour apples 2 pcs.
lemon 1 pc.
dry white wine 1.5 cups
vegetable oil 4 tbsp. l.
greenery
ground pepper, salt

Cooking method: Cut pike perch fillet into portions, wash, dry, salt. Grate the lemon zest, squeeze the juice from the lemon and pour over the fish. Finely chop the apples and onions, lightly fry, pour in the wine and let the mixture brew. Then transfer the mixture to a greased form, salt and pepper to taste, sprinkle with zest. Lay the fish on top. Cover the dish with a lid and place in hot oven for about half an hour. Put the finished fish on a dish, pour over the mixture in which it was stewed, sprinkle with chopped fresh herbs.

Pike perch in a Danish pot

Ingredients:

zander fillet 500 g
onion 1 pc.
potatoes 3 pcs.
tomato puree 2 tbsp. l.
pickled cucumbers 2 pcs.
cream 3 pcs.
water 1 glass
butter
ground red pepper, salt

Cooking method: Chop onion and fry in oil. Transfer to a pot, add pepper, water and raw potatoes, sliced along the tubers. Cook until the potatoes are soft, then add the tomato puree, sliced cucumbers and diced fish. Salt to taste, pour in the cream, close the pot with a lid, put in the oven and simmer until tender. Serve in a bowl sprinkled with green onions.

Natalia Petrova, specially for the site
Photo: Depositphotos.com/@kav777

The taste of this fish can be called truly noble, so even real gourmets will appreciate it. In addition, no matter how you cook it, the dish is not only nutritious, but also dietary. This is especially true for recipes with baking the product in the oven. Some of the most delicious of them are presented below.

How to cook pike perch in the oven

There are many options for how to cook pike perch tasty in the oven. The carcass can be cut into fillets or baked completely with the head. Before this, the fish is boiled, fried or stewed, depending on how dense you want to get the pulp. Choosing one or the other additional ingredients in the form of sauces, vegetables and more, it should be borne in mind that pike perch meat is lean and slightly dry. So that it does not dry out completely, a carcass weighing from 1 kg should be cut into portioned pieces. That way it bakes evenly.

Overdrying just won't work stuffed pike perch in the oven, because the filling is laid inside. If it is also a sauce, then the dish will turn out especially juicy. To make the fish steam even faster, it can be wrapped in foil or a special sleeve. A simple dough will cope with this function. It is also very easy to bake pike perch in it, and any one, even bought in cooking, will do. You just have to decide what to choose - foil, sleeve or dough.

How to choose fresh pike perch

The secret to cooking any dish is simple - high-quality and fresh ingredients. This also applies to zander. There are several criteria for choosing this fish:

Freshly caught zander has practically no smell.
When you press the side of a fresh fish, the dent will quickly recover.
The eyes of the walleye should be transparent and clear. If they are cloudy or the pupil rolled up, then the fish is stale.

Fish cleaning and cutting

Before cooking this fish, it must be cleaned and cut. Don't be afraid of spiny fins and very small scales, because with the right approach they are very easy to eliminate. Purification of pike perch is carried out according to the following instructions:

Hold the fish for a couple of minutes in salted water, then the same amount, but already under a cold stream.
Take a fresh lemon peel, rub it on the carcass itself and the surface on which it will lie.
To prevent the scales from flying in different directions, you can attach a protective screen cut from plastic bottle.
After removing the scales with a knife or a special tool, you can cut off the fins with ordinary scissors.

After cleaning, you need to properly cut the fish. Pike perch is a predator, so its anatomy is such that the gallbladder with the liver are located at the head. It is important not to pierce them, otherwise the fish cannot be cooked deliciously. The cutting technology is as follows:

Very sharp knife make an incision along the abdomen from the base of the head between the fins. It is not necessary to insert the tool deeply.
Remove the gallbladder and gills.
If it is supposed to use the head, then clean its cavity, remove the dark abdominal film.
Rinse the carcass under cold water.

Pike perch dishes in the oven - cooking recipes

If you have already completed the procedure for cleaning and cutting pike perch, then you can proceed to the preparation itself. First, decide on a recipe. There are a lot of them, but you will definitely like any of them. If you are not going to bake a whole pike perch, then do not throw away the tail, head and cartilage, because they can still be used for fish soup. The process of preparing the fish in each recipe is the same and is carried out according to the instructions above.

foil baked

The simplest recipe is pike perch baked in the oven in foil as a whole. Due to this processing, the fish is very juicy. In addition to the fish, you only need spices that you can take at your discretion. Very original taste obtained by adding sesame seeds. It gives the fish a pleasant nutty flavor. You can add tenderness with sour cream.

Ingredients:

mustard - 1 tsp;
pike perch - 1 pc.;
salt, seasoning for fish - to taste;
sour cream - 2 tsp;
onion - 1 pc.

Cooking method:

Place the already prepared fish on a sheet of foil, rub with seasonings and salt, let it lie down for 10 minutes.
Turn on the oven until it warms up to 180 degrees.
Combine sour cream with mustard, grease the carcass with this composition. Let her lie down for a couple more minutes.
Peel the onion, chop in half rings, salt a little. Lay part of it in the belly of the fish, and part of it on top for decoration, as shown in the photo.
Wrap the foil tightly, place the workpiece on a baking sheet, bake. Half an hour is enough for cooking.

with potatoes

To get a full dinner, you should use the pike perch recipe in the oven with potatoes. This vegetable is great as a side dish for fish. How to cook such a dish? One option is not to butcher pike perch, but bake it whole in foil or a sleeve, simply by adding potatoes. The fillet of this fish will also turn out delicious. It can be baked under a fur coat of potatoes and, for example, tomatoes with cheese.

Ingredients:

sour cream - 400 g;
salt, pepper - to your taste;
onion - 1 pc.;
pike perch fillet - 0.5 kg;
soy sauce- 1 tbsp. l.;
potatoes - 6 pcs.;
vegetable oil - a little for lubrication;
Parmesan cheese - 100 g;
tomato - 3 pcs.

Cooking method:

Rinse the fish fillet, cut into portioned pieces, pour soy sauce and let stand.
At this time, take a baking dish, oil it. Next, lay out the layers of potato cubes first, followed by onion half rings and tomato circles, while brushing each with sour cream.
Place the fillet on top of all products. Grease again with sour cream, and sprinkle with grated cheese on top.
Bake at 180 degrees, setting the timer for 80 minutes.

With vegetables

In this recipe, the side dish is not so satisfying, but this is good, because such a dish is perfect for a healthy diet dinner. Vegetables give all their juice to the fish, due to which its aroma and taste become more saturated. Appearance dishes will please you too, because the ingredients are multi-colored - pepper, broccoli, spinach, tomatoes or carrots. To cook pike perch baked with vegetables, the recipe with the photo below will help you.

Ingredients:

soy sauce - 10 ml;
spices, salt - to your taste;
leek - 1 pc.;
broccoli - 0.2 kg;
olive oil - 1 tbsp. l.;
fresh thyme - 10 g;
honey - 10 g;
pike perch fillet - 0.25 kg;
sweet pepper - 1 pc.

Cooking method:

Peel the pepper, rinse, cut into half rings. Do the same with onions.
Wash the broccoli as well, then separate into smaller florets.
Line a baking sheet with parchment. Next, put the broccoli in the middle, place the washed fillet on top, and the onion on it.
Lay out the last layer of pepper, thyme sprigs.
Send to bake, setting the temperature to 180 degrees.
After 10 min. pour fish with soy sauce mixture, olive oil and honey.
Cook another 40 minutes.

In sour cream in the oven

If you are still looking worthy recipe, then pike perch in sour cream sauce in the oven is perfect for you. Under such a sauce, a fish dish turns out to be especially tasty, because its flesh becomes more tender, juicy and fragrant. With all this, it remains nourishing and nutritious. Pleasant flavor notes of sour cream sauce can be given even with the help of cottage cheese.

Ingredients:

lemon - 2 pcs.;
mayonnaise - 2 tbsp. l.;
sour cream - 0.4 l;
pike perch - 1 pc.;
pepper with salt - to taste;
onions - 1 kg.

Cooking method:

Clean and gut the fish, cut into large pieces approximately as in the photo. Season with salt and pepper, drizzle lemon juice.
Lay the blanks on a greased baking sheet.
Peel and cut the onion into half rings, mix with sour cream and mayonnaise, season with pepper and salt.
Pour the pike perch with the resulting sauce.
Place in an oven preheated to 200 degrees. When the sauce boils, reduce the temperature to 180.

Stuffed

Vertex culinary arts- This is stuffed pike perch in the oven. Although not all housewives take up the preparation of such a dish. This recipe has several difficulties, but following the technology, make stuffed fish won't be too difficult. Ready meal will not be ashamed to apply even to festive table Well, it just looks amazing.

Ingredients:

cheese - 100 g;
mayonnaise - 125 g;
pike perch - a fish weighing 2.5 kg;
cod liver - 1 can;
carrots - 1 pc.;
crackers - 100 g;
seasonings for fish - to taste;
onion - 1 pc.

Cooking method:

Wash and clean all vegetables. Chop the onion into half rings, chop the carrots and cheese on a grater, cut the liver into cubes. Mix all the ingredients, adding mayonnaise and croutons.
Clean the fish, gut it, put the prepared stuffing inside, sew it up with threads.
Make several cuts on the surface of the carcass.
Lubricate with mayonnaise, sprinkle with cheese chips.
Bake at 190 degrees, setting the timer for 1 hour.

Fillet

If you don’t want to bother with cleaning and butchering a whole pike perch, then buy a fillet of this fish. It can also be deliciously baked, and with the most different ingredients. The dish turns out to be especially soft, tender and juicy, and even fewer bones or their absence will please anyone. How to cook pike perch fillet in the oven? Follow the simple instructions below.

Ingredients:

greens - 1 bunch;
garlic - 2 cloves;
grated cheese - 150 g;
bell pepper- 1 PC.;
cream - 150 ml;
pike perch fillet - 2 pcs.;
onion - 1 pc.;
spices and salt - to taste.

Cooking method:

Rinse the fillet, dry it, then cut into portions. Grate with spices and let them soak.
Wash and clean vegetables. Cut the pepper into cubes, and the onion into half rings. Fry in a pan, send chopped greens and chopped garlic there.
Cook the vegetables for a couple more minutes, then pour in the cream, warm them up, but do not let them boil.
Put the fillet on the bottom of the baking dish. Pour cream sauce, sprinkle with cheese chips.
Bake 40 min. at 180 degrees.

cutlets

Another interesting recipe- pike perch cutlets in the oven. This universal dish You can serve it on its own or add a side dish of vegetables or potatoes to it. The main thing is to carefully select all the bones so that the cutlets are homogeneous. They can be given a special aroma with the help of ordinary greens. You just need to sprinkle it ready cutlets.

Ingredients:

green onion - a few feathers;
pike perch - 400 g fillet;
soy sauce - 3 tbsp. l.;
vegetable oil - a little for lubrication;
carrots - 1 pc.;
pepper, salt - to your taste;
onion - 1 pc.

Cooking method:

Rinse, clean, process all products with a meat grinder.
Mix the ingredients, pour soy sauce, pepper, salt.
Form cutlets from the minced meat.
Place them on an oiled baking sheet.
Cook in the oven at 200 degrees for 40 minutes.

There are several simple secrets how to bake pike perch in the oven in whole or in parts. To completely remove the scales, you should pour boiling water over the fish. Then it will be easier to clean. For baking, use Provencal herbs such as thyme, sage, rosemary or marjoram. Before cooking the fish, the oven must be warmed up well. When using foil, it should be slightly opened 10 minutes before the end. This is necessary so that the taste of the fish is not fresh and boiled, and the crust is golden.

Another important point is temperature. Do not expose it more than 225 degrees. Temperatures below this level are considered optimal for raw zander carcasses. As for various sauces, thick ones can be used for stewed fish. If a raw carcass is baked, then more liquid fillings are better suited for it.

Ideal for baking fresh fish. If you use frozen, then you need to defrost it. naturally. First, the fish is placed on the bottom shelf of the refrigerator, covered cling film to avoid moisture evaporation. Then, after a couple of hours, it is left to thaw already at room temperature. This defrosting technology will help preserve the taste of the product.

Video

Today, cooking fish is a whole skill that only a professional housewife can handle. But if you have simple and delicious recipes pike perch dishes, accompanied with step by step photos, then everything can be implemented much faster.

Jellied pike perch
Boiled pike perch
Fried pike perch
baked zander
Pike perch cooked in batter
Pike perch cutlets
Fish kebab from zander

Jellied pike perch

You need to start cooking any recipe with the selection of fresh fish. IN this case, the best option would be only caught pike perch. The optimal size of the fish is within two kilograms, the greater the weight, the worse the taste of pike perch. Next, we go for gelatin and fresh vegetables, which we will also need.

As ingredients you need to prepare:

pike perch - 1 kilogram;
carrots - 1 piece;
onion - 1 piece of medium size;
lemon;
gelatin - 2 tablespoons;
eggs - 2 pieces;
water - 2 liters;
lavrushka - 2 leaves;
salt, pepper to taste.

Advice: you need to prepare the aspic in a metal container. plastic container it is strictly forbidden to use, as when exposed to hot broth, it can melt or give an unpleasant aftertaste.

We will prepare as follows:

1. If you purchased only pike perch fillets, then in this case it is much easier, but, and if you have whole carcass, then you need to remove the scales, gut and remove the fins and tail.

2. Cut the carcass into small pieces.

3. We take a pan, put fish, peeled onions and carrots in it. Don't forget to add salt and spices. You need to cook for about 10-15 minutes.

4. We take out the fish with a slotted spoon so that it does not fall apart.

6. At the preliminary stage, we moisten the gelatin, and then mix it with the broth.

7. Put the fish in layers in the form, then boiled eggs, which were previously cut into circles. You can add lemon or wild berries.

8. Fill everything with broth, so that it is no more than 5 millimeters above the solid mass.

Thus, we get an incredibly tasty aspic that can really surprise you.

Boiled pike perch

The most simple and fast way cooking this fish is its boiling with the addition of spices. It turns out a dish with a delicate texture and a very delicate taste.

This will require:

1 medium fish;
1 lemon;
spices - red and black pepper about half a teaspoon. You can add a little ginger and coriander to taste;
dill;
salt - to taste, but not more than 1 tbsp. spoons.

Boiled fish has a delicate texture, if everything is cooked correctly, you get an incredible dish. Cooking instructions:

1. The fish is cleaned and washed, cut into pieces, 4-5 cm thick. Next, the marinade is prepared - spices and salt are crushed and mixed together with lemon juice.

2. Prepared pieces of pike perch should be thoroughly rubbed with this composition and left to soak for 30-40 minutes.

3. After that, the fish is boiled for 20 minutes.

4. Before cooking, water must be poured so much that it covers only half of the pike perch.

5. During cooking, you can add dill, which is removed after the end of the process.

7. The best side dishes while there will be boiled rice, or potatoes, you can decorate with herbs.

The recipe is dietary, as the dish contains few calories, very tasty and light. If you have any problems with your stomach or gastrointestinal tract, then this is the best addition to your menu.

Fried pike perch

This fish is great for frying, as it has few bones, which, along with an affordable price, makes it a real find for those who love fried fish.

Ingredients:

1 medium fish;
1 glass of flour;
vegetable oil;
3 art. spoons of soy sauce;
salt and pepper to taste;
optionally, you can also take 50 g of hard cheese.

The fish should be cleaned, washed, cut into pieces. Sift flour and mix with spices. Pre-treat the pieces of pike perch with marinade - soy sauce. Next, each piece must be rolled in flour and fried on both sides until golden brown.

Recommendation: It is best to fry with vegetable oil, do not use olive oil or other types. If you want to give a creamy flavor, then you can use butter.
If cheese is also used in the preparation, it must be grated and sprinkled with pieces of fish already before serving.

baked zander

Another way to cook this fish is to bake it in the oven. It allows you to get tasty and juicy dish with a golden crust, which, unlike fried pike perch, will be much more beneficial to health.

For this recipe you will need:

0.5 kilograms of pike perch fillet;
150 grams hard cheese;
1 bell pepper;
2 medium onions;
dill greens;
half a glass of sour cream;
50 milliliters of cream;
salt and pepper to taste.

Advice: You can bake not only in the oven, but also on an open fire.

We will cook according to the following recipe. In no case should you deviate from the intended goal. You should get a delicious baked fish.

We will do everything in the following order:

1. Chopped peppers and onions must be fried in a pan.

3. Make the sauce - mix sour cream, cream and chopped dill.

4. After that, put the fish on the baking dish with the skin down, sprinkle with salt, pepper, spread the onion and pepper over the fish.

5. Pour the mass with the resulting sauce and place in a preheated oven for baking.

6. After boiling the sauce, the dish should be cooked for another 15 minutes, after which it should be sprinkled with grated cheese in advance and returned to the oven until a golden crust appears.

When the dish is ready, it is served on the table, pre-decorated with herbs as desired.

Pike perch cooked in batter

This recipe is very simple and fast. With its preparation will cope not only experienced housewives, but also those who are just starting to master the art of cooking. It is well suited for both a regular lunch and for festive feast. To cook pike perch in batter, you need to take the following ingredients:

1 kilogram of pike perch;
100 grams of vegetable oil;
spices - salt, black pepper, other seasonings to taste;
3 art. spoons of flour;
half a glass of water;
2 eggs.

Important: batter should be cooked only on the basis chicken eggs. In combination with fish, such components will be incredibly tasty.

The recipe is pretty easy to implement. The most important thing is to do everything consistently, so you can achieve your cherished goal.

Instruction:

1. The fish must be cleaned, fillet pieces without bones should be prepared.

3. During this time, you should prepare the batter - beat the eggs with spices, add water, flour and beat again.

4. Pieces of fish are thoroughly dipped in the prepared mixture and fried on both sides until a beautiful golden crust appears.

5. At the same time, it is necessary to fry in a preheated pan.

Clay - very interesting option cooking any meat or vegetables. In this case, the consistency is soft and tender, while it does not burn. The most important thing is not to deviate from the recipe, follow all the recommendations.

Pike perch cutlets

This fish makes excellent meatballs - very tasty, juicy and tender.

For this you need to take:

1 medium sized fish;
2 onions;
1 egg;
200 grams of cream;
300 grams of fresh loaf;
4 tbsp. tablespoons of vegetable oil;
spices - salt, garlic, black pepper - to taste;
a teaspoon of sugar;
100 grams of breadcrumbs for breading.

Fish cakes are probably one of the most delicious treats that can be easily brought to the table.

You need to prepare as follows:

1. The crumb of a loaf must be crushed and mixed with cream. Cut the fillet from the fish and grind into minced meat along with onions.
2. Add the soaked crumb with cream, egg and spices with sugar to it, stir until a homogeneous consistency is obtained.
3. From the resulting mass, form cutlets, working with wet hands to prevent sticking of minced meat and roll in breadcrumbs.
4. Next, they should be carefully fried in a preheated pan on both sides, and then boiled for 15 minutes.

Cutlets can be served with mashed potatoes, pasta or rice porridge. It all depends on your taste preferences. Do not forget about the greens, which also will not be superfluous.

Fish kebab from zander

From this fish you can get great barbecue with refined and delicate taste. The ingredients for its preparation are as follows:

2 kilograms of pike perch;
150 grams butter;
50 grams of breadcrumbs for breading;
2 onions;
2 lemons;
spices and seasonings to taste - black and red pepper, coriander, cumin, garlic, salt, soy sauce.

Cooking according to the presented recipe does not have any serious features. It should be done in stages:

1. The fish should be cut into pieces of a convenient size, remove the scales, entrails, fins, tail.

2. Add chopped onion, lemon juice, soy sauce, other seasonings to the fish, mix the ingredients thoroughly and leave in the refrigerator for about 1 hour.

3. Fry the kebab should be constantly turning over to avoid burning.

4. After 10 minutes of cooking, pieces of pike perch are smeared on both sides with butter, previously melted and mixed with crushed garlic, and before the dish is ready, it is sprinkled with breadcrumbs.

5. You can serve pike perch shish kebab by decorating it with herbs and tomatoes.

6. Additionally, you can pour lemon juice over the dish for a special flavor.

Pike perch is very delicious fish, which acquires great taste when smoking or cooking on an open fire. Thus, you will get an incredibly tasty and fried fillet with which you can surprise your family and friends.

08.03.2015

Pike perch is one of the favorite types of fish among housewives. From this delicious, tender and useful fish you can cook a lot of dishes. However, in the preparation of pike perch, whether it is stewing, frying or boiling, there are secrets and subtleties - only if they are observed, you can save the maximum benefit and appreciate the unsurpassed taste of this fish in its entirety.

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.

1. Pike-perch baked with mushrooms

Ingredients:

pike perch - 800 g
forest mushrooms - 250 g
cream 30% - 250 ml
onion - 1 pc.
parsley - 1/2 bunch
Parmesan cheese - 50 g
salt to taste
white pepper (ground) - to taste
butter - 1 tbsp. l.
vegetable oil - 2 tbsp. l.

Cooking: preheat the oven to 190ᵒ C. Rinse the fish carcass, dry it, cut into portions. Sprinkle with salt and freshly ground pepper. Spread the fish pieces on the bottom of a heat-resistant dish in a single layer.

Heat butter and vegetable oil in a small skillet. When the butter stops foaming, add the onion and sauté until soft. Add mushrooms, salt and pepper (to taste). Cook, stirring, 4-5 minutes. Pour cream over mushrooms and mix well. Pour the sauce over the fish.

Spread the mushrooms evenly over the entire surface. Place in preheated oven and bake for 20 minutes. After the specified time, sprinkle the fish first with parsley, and on top with grated Parmesan cheese. Bake for another 10 minutes - the cheese should be well browned. Remove from oven and serve immediately!

2. Pike perch cutlets with Polish sauce

Ingredients:

zander (fillet) - 80 g
fish fillet (for example, tilapia) - 80 g
white bread - 40 g
onion - 20 g
milk cream (33%) - 20 g
asparagus - 3 pcs.
chicken eggs - 1 pc.
breadcrumbs
butter (melted) - 30 g
lemon juice - 3 g
onion - 2-3 feathers
lemon (for serving) - 0.5 pcs.
salt, pepper - to taste

Cooking: Pass the fish fillet through a meat grinder, add bread, onions, a little cream, salt and pepper to taste.

Peel and blanch the asparagus for 2-3 minutes in boiling salted water. Then take out the asparagus and cool in ice or cold water.

Form cutlets from minced fish, roll in breadcrumbs. Fry cutlets in sunflower oil and put on a plate.

Prepare Polish Sauce. Heat melted butter in a frying pan. Add lemon juice and finely chopped chives.

Boil a poached egg. Put the asparagus on a plate to the cutlets, after cutting off the lower part of the stems. Garnish with a slice of lemon and lettuce leaves. Drizzle with sauce. Lay out a poached egg.

3. Pike perch with tomatoes and lemons

Ingredients:

zander - 1 pc.
tomato - 2 pcs.
lemon - 2 pcs.
salt, red and black pepper - to taste
mustard - 2 tbsp. spoons of mustard
onions - 1-2 pcs.

Cooking: clean the fish, wash it well, make cuts. Rub all fish with salt and pepper. Leave for 10 minutes. Next, put a slice of lemon and tomato in each cut. Peel off the skin of the lemon, it gives a strong bitterness.

Put the fish on a sheet of foil and grease with the prepared sauce (juice of half a lemon + mustard). Lay the onion on top. We wrap the fish in foil and send it to a preheated oven to 200 degrees. Bake zander for 30 minutes.

4. Pike perch cutlets with Tartar sauce

Ingredients:

pikeperch fillet (or other fish) - 500-600 g
egg - 1 pc.
butter - 50-60 g
onion - 1 pc.
breadcrumbs
salt/pepper - to taste
vegetable oil - for frying

For the tartar sauce:

mayonnaise - 3 tbsp. l.
sour cream - 3 tbsp. l.
garlic - 2-3 cloves
pickled cucumbers - 100 g

Cooking: skip the fish fillet through a meat grinder. Next, we skip the oil first, and then the onions. It is better to skip them in this sequence, so that later it will be easier to wash the meat grinder.

IN minced fish break the egg, salt, pepper. We beat the minced meat several times, lifting it on our hands and throwing it into a bowl so that it becomes plastic, lush and molds well.

We form meatballs. 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. So they will keep their shape better when frying.

At this time, we make the tartar sauce. Pass the garlic through a press, rub the cucumbers on a fine grater. We mix all the ingredients: mayonnaise, sour cream, garlic and cucumbers. The sauce is ready!

Fry in a hot frying pan with a sufficient amount of vegetable oil until golden brown. Place on a platter and pour over the sauce.

5. Fish baked with cheese

Gentle fish fillet, baked in the oven under the cheese cap. The fish is very juicy and tender, with a light lemon flavor and delicious melted cheese. Fish baked with cheese is a simple, healthy and tasty dish.

Ingredients:

fish fillet (perch, etc.) - 500 g
cheese - 50 g
sour cream - 2 tbsp
lemon - 1⁄4 part lemon
salt, pepper - to taste

Cooking: Grate the zest from part of the lemon on a fine grater (it will turn out about a teaspoon of zest). Cheese grate on a coarse grater.

Salt the thawed fish, pepper on both sides, put in a mold. To sprinkle lemon zest and drizzle with some lemon juice. Lubricate with sour cream. Sprinkle with grated cheese. Put in an oven preheated to 180 degrees. Cook 20-25 minutes.

Bon appetit!

Ingredients:

1 pike perch fillet;
2 beets;
4 potato tubers;
¼ medium head of cabbage;
3 pickles;
130 g white beans;
120 g pickled mushrooms;
90 g of granulated sugar;
30 ml of table vinegar;
1 st. l. sweet mustard;
3 art. l. olive oil;
salt.

Soak white beans overnight in cold water. In the morning, send to cook for 50-55 minutes with medium heating of the stove. Cool the beans and immediately pour into a salad bowl.

Wash the pikeperch fillet, dry it, wrap it in foil and send it in a whole piece in a hot oven for 25 minutes. Cut the cooled fish into small pieces. Move to beans.

All root crops are boiled directly in the peel. Peel the cooled potatoes and beets, chop them into equal neat cubes.

Shred the cabbage very finely. Pour ice water and set aside while you prepare the rest of the salad ingredients.

Prepare dressing:

In a separate bowl, mix vinegar with sugar.
Add mustard and salt to taste.
Pour in all the olive oil.
Mix the sauce well.

Chop pickled cucumbers with skin into cubes. Squeeze out excess brine. Pour into a salad bowl. There also send pickled mushrooms and cabbage straws squeezed from the water.

Pour the dressing over the appetizer, mix well. Serve immediately.

Canadian fish salad

Ingredients:

350 g of pike perch;
1 onion;
2 sour apples;
2 fresh strong cucumbers;
1 celery stalk;
2 boiled chicken eggs;
1 bunch of parsley and lettuce;
1/3 st. classic mayonnaise;
1 st. l. acute tomato sauce;
fine salt.

Dip the fish carcass into boiling salted water. Add one peeled onion there. Cook until zander is ready. Clean the cooled fish from skin, bones and everything superfluous. Cut the remaining fillet small pieces. Throw away the bow.

Finely chop the celery stalk. Also chop the washed and dried parsley. Coarsely tear lettuce leaves with your hands. Remove the apples from the middle with stones, and cut the rest, together with the skin, into thin slices. Chop cucumbers into medium pieces.

Mix all prepared ingredients. Salt to taste. Prepare dressing from mayonnaise and tomato sauce. Give her a snack. Decorate ready salad thin slices of boiled eggs.

Pike perch salad with shrimps

Ingredients:

350 g fish fillet;
170 g small shrimps;
70 g pitted olives;
2/3 st. olive mayonnaise;
2 fresh cucumbers;
2 medium tomatoes;
1 bunch of fresh parsley;
rock salt;
pepper mixture.

Pour the fish fillet with salted water and boil until fully cooked. Cool the pike perch and cut into small pieces. Rinse all the vegetables and cut into medium-sized slices directly with the skin. Put the olives from the jar in a colander. When excess liquid drains, cut them in half.

Pour all ingredients, except olives, into a deep capacious container. Mix well and salt to taste. Add color mix ground peppers. Pour over the appetizer olive mayonnaise. Mix the ingredients again.

Dip the shrimps in salted boiling water for 3-3.5 minutes. Clean the cooled seafood from the shells of the heads and all that is superfluous. Leave them whole.

Arrange the prepared salad on a plate. From above, decorate it with boiled shrimp, halves of olives, sprigs of fresh herbs. Serve immediately for a dinner or holiday table.

Original cream soup from pike perch

Creamy pike-perch soup

Ingredients:

1 large carcass of pike perch;
1 PC. onion;
2 tbsp. l. high-fat butter;
2 tbsp. l. sifted wheat flour;
½ st. fat cream;
1/3 bunch fresh dill and parsley;
1 tsp grated celery stalk;
fine salt;
2 bay leaves;
1 pinch of nutmeg.

Fill the fish carcass with water. Add salt, parsley. Boil pike perch until done. Strain the broth. Clean the fish of all excess. Cut the fillet into small pieces. Pour it back into the broth.

Peel and finely chop the onion. Fry the vegetable pieces in hot oil. As soon as they become soft and transparent, add chopped greens, grated celery. Continue frying for another 6-8 minutes. Pour all the sifted flour into the pan in small portions. Wait until the flour turns golden, stirring the mass periodically. Transfer the resulting thick frying to the pan. Salt the soup. Boil it over low heat for a quarter of an hour.

Directly in the pan with an immersion blender, turn the mass into a homogeneous puree. Quickly pour in the cream, add the ground nutmeg. Turn the stove back on and bring the soup to a boil.

Serve a treat for dinner with homemade croutons from Borodino bread.

Tomato soup with zander

tomato soup with zander

Ingredients:

850 g fillet of pike perch;
2 onions;
1 st. white semi-sweet wine;
70 g of high-fat butter;
2 large carrots;
1 kg canned tomatoes in own juice;
4 tbsp. l. refined oil;
2 pinches of zira;
2 bay leaves;
salt;
1 pinch of white pepper.

Coarsely chop the fish fillet. Chop the onion into medium rings. Cut the carrot into long thick strips.

WITH canned tomatoes remove skin. Mash them with a fork along with the liquid from the jar. If necessary, dilute the soup base with boiled cold water.

Heat a mixture of vegetable and butter in a thick-walled saucepan. Fry onion rings on it until lightly browned. Watch carefully so they don't burn. Add carrots. Sprinkle vegetables with cumin. Pour on them a small amount of water. Stew the mass until softened with carrot straws.

Place the fish pieces in the bowl with the vegetables. Immediately pour white wine, add salt, white pepper and bay leaves. Simmer the contents of the container for a quarter of an hour.

Add the tomato paste to the saucepan along with the rest of the ingredients. Cover the soup with a lid and simmer over low heat for 10-12 minutes. Submit this royal soup hot with soft homemade bread.

Pike perch cutlets

Ingredients:

1 large fish carcass;
2 onions;
120 ml of heavy cream;
1 large chicken egg;
2 slices white bread;
salt;
1 carrot;
freshly ground pepper;
3 art. l. tomato paste;
1 tsp wheat flour;
1 bay leaf;
olive oil for frying cutlets;
120 ml of boiled water.

Cut crusts off white bread. Pour in warm cream.

Clean the fish carcass, butcher. Cut the remaining fillet into medium pieces. Together with 1 onion, pass it through a meat grinder. Add the soaked loaf along with the cream. Add salt, pepper to taste. Crack an egg. Mix the stuffing well.

Form small patties out of it. Fry them on both sides in a well-heated olive oil.

Finely chop the remaining onion and carrot. Fry them until golden brown in the fat left after the cutlets. Add the amount of water indicated in the recipe, parsley, tomato paste and flour. Mix everything well. Simmer the sauce under a tightly closed lid for 3-4 minutes.

Put cutlets into the resulting vegetable mass. Warm them up in the sauce. Serve with any dry side dish.

Pike perch cutlets can be frozen both raw and already fried.

Pike perch with potatoes in sour cream sauce

Pike perch with potatoes sour cream sauce

Ingredients:

450 g of medium-fat sour cream;
170 ml of milk;
160 g of fatty butter;
2 leaves of lavrushka;
8 potatoes;
1.5 kg of pike perch;
coarse salt;
pepper mixture.

You need to start cooking with cutting pike perch. Cut off the head from the fish carcass. Cut off the tail, fins. Cut the rest into medium pieces. Peel potatoes, cut into slices.

Grease a rectangular mold generously with butter. Put in it slices of fish, mugs of potatoes in layers. Salt and pepper each. Place the parsley leaves between the layers. You can choose other additional spices.

Milk is well warmed up in a ladle. Melt the remaining butter in it. Add sour cream. Salt the mixture. Pour it over the potatoes with the fish.

Put the mold in an oven preheated to 170-180 degrees. Cover with a lid or wrap with foil. Bake for a little less than an hour.

Remove the lid and leave the container in the oven for another 10 minutes. During this time, the treat will have time to brown. Serve as a main second course with assorted pickled vegetables.

Fried pike perch

Ingredients:

1 kg of fish fillet;
1 head of garlic;
5 st. l. mayonnaise;
salt;
1, 5 art. flour;
4 eggs;
frying oil.

Cut the fish fillet into medium pieces. Step by step to prepare marinade for pike perch:

Mix mayonnaise with peeled and chopped garlic.
Add salt to taste.
Mix well.

Spread the fish pieces with the resulting mayonnaise marinade. Leave the pike perch under these conditions overnight in the refrigerator.

From an egg beaten with salt and 0.5 tbsp. flour to make a thick batter. Roll each fish piece first in the remaining flour. Then - immerse in batter and fry in hot oil until golden brown. This step by step recipe It will help you quickly prepare a simple and delicious lunch every day.

Fried pike perch goes well with various vegetable salads.

Jellied pike perch

Ingredients:

850 g of pike perch;
1 onion;
120 g light mayonnaise;
1 carrot;
70 g lightly salted red fish;
salt;
soup set of salmon;
5 grapes for decoration;
½ lemon;
fresh greens;
20 g of quality powdered gelatin.

Dissolve gelatin in cold water according to instructions. Cook salmon broth (soup set). Peel the pike perch, free from the insides, chop coarsely and send to boil. Remove the finished fish from the bones, chop finely.

Strain the pike-perch broth. Dissolve half of the gelatin dissolved in water in it. Mix with pieces of boiled fillet. Salt the mass. Grind with an immersion blender so that barely noticeable fish fibers remain in the broth.

Add mayonnaise to the resulting puree. Mix the ingredients well. Pour the mass into a flat oval shape with low sides. Send in the cold until solidified. Cut the resulting snack into pieces. Put it in a larger dish with sides.

Dissolve the remaining gelatin in the salmon broth. Pour it over pieces of mayonnaise aspic. Arrange grape halves on top. Overlay the appetizer with lemon slices, rosettes from thinly sliced lightly salted red fish, sprinkle with chopped herbs. Decoration options for such a treat will be prompted by photos from professional chefs.

Send the dish to finally harden in the cold. It is delicious to serve it to the festive table with sweet mustard.