Any fish is tasty and healthy dish, but gefilte fish, and in particular, pike perch is simply the pinnacle of culinary excellence. Cooking stuffed pike perch is a very difficult task, so not all housewives undertake it. But if you still dare to do it, the result will not disappoint you, and our recipes will help you do everything as simply and correctly as possible.
Pike perch stuffed with mushrooms
recipe for zander, stuffed with mushrooms, is quite laborious and complicated, but the result is worth it.
Ingredients:
- pike perch - 1-1.2 kg;
- mushrooms - 300 g;
- onions - 2 pcs.;
- carrots - 1 pc.;
- vegetable oil- 200 g;
- butter - 80 g;
- Bay leaf- 3 pcs.;
- dried basil - ½ teaspoon;
- salt - 1 teaspoon;
- curry - ½ teaspoon;
- cilantro - a bunch;
- ground white pepper - a pinch.
Cooking
First of all, you need to gut the fish. With a small knife, separate the skin from the meat and the ridge, you won’t be able to do it right away, so the main thing is to separate the skin from the inert system without damaging it. Then we cut the ridge in half with scissors, turn the tail inside out and clean the skin clean.
We cut the fins from the inside and clean the remains of the fish. The fillet, which we got from the fish, is cleaned of bones and cooked for 20 minutes, adding a bay leaf. My mushrooms, cut into pieces, and fry with basil in vegetable oil for 10 minutes. We clean the carrots and three on a grater.
We pass boiled fish, mushrooms and onions through a meat grinder, and add grated carrots to them. Season the resulting minced meat with all the listed spices and add melted butter to it.
We fill our pike perch with minced meat and sew up the abdomen with threads. We put parchment paper on a baking sheet, grease it with vegetable oil and put the fish belly down. We put the pike perch in an oven heated to 200 degrees for half an hour. After this time, cover the fish with cilantro and send it back to the oven for 15 minutes.
Pike perch stuffed with salmon - recipe
If you want something more unusual, we will tell you how to cook pike perch stuffed with salmon and spinach.
Ingredients:
- pike perch - 1.5-2 kg;
- pike perch fillet - 150 g;
- salmon fillet - 150 g;
- cream 33% - 100 g;
- fresh or frozen spinach - 100 g;
- lemon - 1 pc.;
- vegetable oil - 100 g.
Cooking
First you need to carefully gut the fish, using the instructions from the previous recipe. Then we cut the pike-perch and salmon fillet into cubes and fry in vegetable oil. Season with salt and pepper, add spinach, pour it all with cream, bring to a boil and remove from heat.
Salt the peeled pike perch, sprinkle with lemon juice and put the filling of fish and spinach inside. We connect the edges of the fish with skewers or thread, put it on a baking sheet covered with parchment paper, sprinkle with oil and put in the oven. We cook our fish at 180 degrees for 15-20 minutes.
Baked stuffed pike perch
Ingredients:
- pike perch - 1-1.5 kg;
- potatoes - 2 pcs.;
- garlic - 3 cloves;
- lemon - 1 pc.;
- dill - a bunch;
- vegetable oil - 5 tbsp. spoons;
- black pepper, salt to taste.
Cooking
We clean the carcass of pike perch, gut it and wash it well. After that, we dry our fish, 
rub it with salt, pepper and pour over lemon juice. Leave to marinate while we prepare the filling.
Peel potatoes and cut into cubes. Fry it in vegetable oil until golden brown. Let's cool down. Peel the garlic, wash and chop. Greens are also finely chopped. Then mix garlic and herbs with fried potatoes, season with salt and pepper, and mix.
We fill the carcass of pike perch with this filling, after which we sew up its belly with a thread and put it on a baking sheet covered with parchment paper, belly down. Pour the fish with vegetable oil and bake in the oven at 180 degrees until cooked.
Today we will figure out how to cook stuffed pike perch in the oven, we will provide a recipe with a photo, so that it is clearer how this dish should be baked step by step. It's not tricky at all, the recipe is simple. The fish is tender in itself, cooks quickly and turns out delicious if you approach it correctly. In addition, it does not have nasty small bones that you have to choose for hours while eating until the dish hardens. Because pike perch is respected in our family, we cook it often, in different variations.
So, today we will cook pike perch stuffed whole, baked in foil with vegetables, which will be potatoes and onions, as well as champignon mushrooms.
Products:
- Pike perch - carcass in 1 kg;
- Potato - 6 pcs;
- Onions - 2 large;
- Champignon mushrooms - 200 g;
- Provencal herbs, salt, pepper - at your discretion.
Cooking stuffed pike perch baked with potatoes in the oven
Initially, the fish needs to be cleaned (I usually pay extra when I buy it in the market, and they clean it for me there, and I bring the already prepared fish home so that I don’t spread dirt from the husk at home).
So, when I get home, I just wash it, and the fish is ready for further manipulations. Since the pike perch meat itself is fresh, and I like a richer taste, I immediately carry out such tricks with the fish. I take a bowl, pour in a couple of tablespoons of odorless oil, add a little salt and pepper, you can spices for fish, you can Provencal herbs, I pour in a spoonful of lemon juice, mix everything, rub the fish and let it lie, rest, soak.
In the meantime, you need to clean, chop and fry the mushrooms in oil with onions (this will take 1 onion and a couple of tablespoons of oil, always odorless).
Next, peel and cut the potatoes into slices, rinse and add rosemary, oil, salt, pepper to it in a bowl, mix. We cut the second onion into half rings and that's it, our products are prepared, you can put them on a baking sheet.
To do this, we take a piece of foil, 2 times larger than the size of the baking sheet, so that our products can be packed in it. Lubricate the foil with oil so that the fish does not stick to it, otherwise they will tear it off with pieces of foil, which is not good.
Put the foil on a baking sheet, grease, and put the pike perch on it.
Then around it - potatoes, pour a little water so that the potatoes are juicier. Scatter onions and mushrooms on top.
Everything, pack and send to bake.
I'm usually at 220 gr. I put it, because it’s like a fish in foil, and I need a little more temperature. After half an hour, I open the foil so that the products are reddened.
And after 10 minutes everything is ready, it smells fragrant and makes you want to start eating our dish faster.
We spread potatoes beautifully on plates, on it - a fish, next to it - a tomato-cucumber, or a vegetable salad and that's it, you can eat! The potato is soft and juicy, the fish is tender and tasty - the enjoyment of life!
From simple and familiar products to us, you can almost always cook very tasty dish worthy of any holiday table- it is enough to have in stock a few proven, reliable and loved by all family members recipes. This is exactly what our current culinary master class. I want to offer a recipe for tender, juicy oven baked pike perch, stuffed with vegetables. The highlight of the taste is a fresh note of lemon, setting off the aroma of baked fish, and a suitable filling.
Preparation time: 20 minutes.
Cooking time: 50 min.
Products for baked pike perch in the oven:
pike perch - 800 g;
onion - 100 g;
carrot - 75 g;
dry mushrooms - a handful;
vegetable oil - 50 ml;
butter - 30 ml;
bell pepper 1 pc.;
cream - optional;
young garlic;
salt - 1 tsp;
a mixture of dry herbs (Italian or Mediterranean) - 1 tsp.
Stuffed baked pike perch: a recipe for cooking step by step
Sudak is one of the most delicious fish but, of course, it also needs to be prepared correctly. Given that it lives in freshwater reservoirs, we recommend that you urgently establish contact with the nearest fishermen and order fresh fish, preferably pike perch. The meat of pike perch is tender and lean. And most importantly, it has few bones. Pike perch are stewed, boiled and baked. The dish will definitely turn out delicious if the fish is fresh. That's why start by looking for freshly caught pike perch.
Clean the pike perch from scales; remove the gills and innards. If you do not remove the gills, they will give bad smell. Rinse the fish prepared in this way under running water.
With a sharp knife, make an incision along the ridge from the side of the abdomen. If the bones are large, use kitchen scissors. Free the carcass from the ridge and side bones.
So that the pike perch does not inherit the smell of mud when cooked, I suggest making deep cuts on the inside, sticking thin slices of lemon into them. 6-8 quarters of a lemon sliced into rings will be enough - insert them into the cuts made, and the zest and lemon juice make the fish very tasty.
After the removal of the bones, the pike perch lost a little in weight (became 650 g). For this amount of pike perch, you need about 350 g of the finished filling.
Cut the onion and carrot into thin slices. You can also add bell pepper to the filling.
Mushrooms will also be needed: either fresh champignons, or any dry, pre-soaked in warm water. Cut the mushrooms into medium sized pieces.
Saute vegetables with mushrooms in a mixture of butter and vegetable oil until golden brown. The butter will add a subtle milky flavor, and the vegetable oil will keep the butter from burning.
Add a little cream (50 ml) and chopped greens (dill and young garlic) to the filling a few minutes before it is ready. You need to salt the filling at the end, before removing it from the stove.
Fill pike perch with warm filling, for beauty it can be tied with leaves young garlic. Grease parchment and fish on top butter. The oven must be preheated to 160 degrees.
Wrap pike perch with parchment in the form of a candy and bake in the oven for 25 minutes. Then add the temperature (180 degrees) and cook the pike perch for another 10-15 minutes, until a crust forms.
Serve stuffed oven-baked pike perch on the table hot, in parchment.
Elbi specially for the site Encyclopedia of spices
If you love fish then you will love this recipe. I propose to cook a delicious dish - stuffed pike perch, baked in the oven. It can be prepared for the dinner table, or for dinner.
Let's take following products: pike perch, onion, carrot, green peas, lemon, oyster sauce, lemon salt, dried thyme, sunflower oil, ground black pepper.
Rinse the pike perch well, dry it. Trim the fins with kitchen scissors. We clean from the insides. Rub with oyster sauce, lemon salt, ground pepper, dried thyme. We leave for 20-30 minutes.
In the meantime, let's prepare the filling. We clean the onions and carrots. Grate half a carrot, cut one onion into small slices. In a bowl, mix onions, carrots, peas. Season with salt and ground pepper.
Stuff the fish with the prepared mixture. If there is some stuffing left, no big deal. We will find a use for it.
We cover the baking dish with foil. Cut the second onion into circles and the remaining carrot. We put the pike perch in the form. If there is leftover filling, pour it into the mold. You can season with a little salt and ground pepper.
We put our fish. Drizzle with sunflower oil.
Add lemon slices on top of the pike perch. Cover with foil and send to the oven at 180 degrees. Focus on your oven. My fish was baked for 1.5 hours. After that, you can remove the foil and brown under the grill for 5 minutes.
Pike perch is a dietary fish, and therefore it is in demand among customers on a diet. Many people like its special taste on its own, but it goes well with various spices and ingredients. And it takes a little time to cook, which is why it is just perfect for dinner.
To save everything useful material in the fish itself, it is better not to fry it, but to bake it. It is this cooking option that we offer today in all four recipes. And it doesn’t matter how the fish looks like: whole, in pieces or stuffed. It's always easy to pair with a sauce and is best served with a fresh salad.
General principles of preparation
Sudak - River fish It has a lot of bones in it. During stripping, it is very important to remove all these bones. It is best to do this in daylight when you can see them, and be sure to constantly feel the meat with your fingers.
Of course, the main role is played by the freshness of the fish. It is best to catch it yourself, but you can also find a fresh catch in the store. It is better not to take a frozen carcass, since its expiration date is unknown, many important substances have already been lost and there is a lot of water in it due to ice.
But our advice will help you choose the best from fresh carcasses. First, the smell. It should be practically absent, but if the smell of the fish itself is felt, it has already lain on the counter for a long time. Secondly, the gills must have clear mucus. Clear eyes are also a good sign of freshness.
During the cleaning of offal, you should carefully pull them out so that the gallbladder does not burst. If this happens, the fish will be bitter. But this can be fixed by simply rubbing it inside with salt. After half an hour, rinse and cook according to the recipe.
Fillings for pike perch can be very diverse. It is better to give preference to small carcasses, as they retain more juice when cooked. Large carcasses should be taken only when a large feast is planned, and they are best suited for stuffing.
Pike perch baked in the oven
Time for preparing
calories per 100 grams
A classic recipe in which the taste of the fish itself is best expressed. Together with the obligatory lemon, the dish turns out to be very tender and retains its juiciness.
How to cook:
Tip: despite the fact that there is enough lemon everywhere, fish can again be served with this citrus. A quarter of the fruit can be put on a plate for everyone to pour juice over the dish before eating.
The fillet of this fish is versatile and absorbs various spices well. A delicious cheese shell will win the hearts of the whole family in an instant. And what a fragrant one!
How long is 40 minutes.
What is the calorie content - 235 calories.
How to cook:
- Rinse the pike perch well under water, then peel off the scales from it and carefully select all the giblets. Rinse again;
- Cut the fillet with a sharp and thin knife. Pull out all the bones with tweezers, feeling them with your fingers;
- Rinse the fish and remove moisture;
- Peel the onion from the husk and cut into small cubes;
- Heat the sunflower oil in a frying pan, in which the onion should be fried. It is not necessary to fry until the crust, it is enough to make it transparent. Pull it out on a paper towel;
- Grate the cheese and mix a third of it with sour cream;
- Put the fish in a form with high sides, fried onions on top of it;
- Cut the butter into small pieces and evenly distribute them on the onion;
- Next, pour all the cheese-sour cream mixture, sprinkle the remaining cheese on top;
- Put to bake in the oven at 180 Celsius for about twenty-five minutes.
Tip: you can bake for twenty minutes to prevent crispy cheese crust. Then the dish turns out more tender. You don’t need to leave it in the oven for more than half an hour, otherwise the fish will dry out.
Incredibly satisfying and fragrant zander, served with fresh vegetables. Such a dish is eaten in one sitting, so you can cook a double portion at once!
How long is 45 minutes.
What is the calorie content - 80 calories.
How to cook:
- Wash the fish and clean it from scales;
- Next, make a shallow incision along the line of the ridge from head to tail;
- Cut off the spine at the tail and head and pull it out, then remove the ribs and giblets. Wash again;
- To taste, you need to pepper and salt the carcass, inside too;
- Peel the washed potatoes and cut them into small cubes;
- Rinse the greens under water and chop with a knife;
- Finely chop the peeled garlic;
- In sunflower oil, in a frying pan, fry the potatoes until a golden crust appears;
- Pour the herbs and garlic, mix, pour in the cream after a minute. Cover and simmer for three minutes, turn off the stove;
- Then carefully stuff the pike perch with the potato mixture, pin the edges with toothpicks or wooden skewers;
- Squeeze the juice from the lemon directly onto the fish;
- Put baking paper in the form, grease it a little with oil;
- Put the fish on paper and bake it for twenty minutes at 180 Celsius;
- Wash the tomatoes and cut into slices, removing the stem;
- Wash the lettuce leaves, spread them on the bottom of the dish;
- Olives, if desired, cut in half;
- Pull pike perch on lettuce leaves, skewers can be removed, served with tomatoes, olives and mayonnaise.
Tip: for this case, it is better to cook mayonnaise yourself. You can add various spices to it, especially hot peppers or spices. All this goes well with unsweetened cream and tender fish.
Pike perch baked in the oven
The most convenient way to eat fish is to pre-cut it into pieces. If you cook it correctly and do not overdry it, you will get a culinary masterpiece!
How much time - 1 hour.
What is the calorie content - 140 calories.
How to cook:
- Wash the fish and completely clean it of giblets, husks and fins, rinse well again;
- Cut it into several portioned pieces, they should not be thin. Optimum thickness - 2,-2.5 cm;
- Each piece should be rubbed with a mixture of pepper and sea salt;
- Squeeze juice from lemons and pour over pieces of pike perch;
- Take a baking dish and grease it a little with oil, then place pieces of fish here;
- Cut the onions peeled from the husk into thin feathers and transfer to a deep bowl;
- Add sour cream and spices to taste here, mix. Sour cream is easily replaced with the same amount of cream;
- Pour the white sauce with pike perch onions and send to bake at 200 Celsius in the oven;
- When the sauce begins to boil, the temperature should be reduced to 180 degrees;
- Baking time depends on the thickness of the fish, about forty minutes. From time to time, it is necessary to open the oven and use a spoon to pour the pike perch with sauce from the bottom of the mold.
Tip: This sauce is also suitable for stuffed pike perch. If you add turmeric or paprika to it, it will acquire the appropriate color and will highlight fish from all dishes on the table.
Fish are very fond of citrus fruits, and pike perch is no exception. In addition to lemon, you can experiment with orange or lime, someone even cooks with tangerines, but sour ones. It's better to use Fresh Juice these fruits. Lemon acid- also an option, but it does not have that rich taste and does not help the fish remain tender.
As already mentioned, it is better to serve pike perch with fresh vegetables: cucumbers, tomatoes, olives, herbs, bell pepper etc. But you can cheat and cook fish already with these vegetables, for example, with tomatoes. It is enough just to put a slice of vegetable into cuts along the entire length of the pike perch.
Since the calorie content of pike perch is quite low, only about 80 calories, it can be included in diet menu. Cooking in the oven is another plus for those who follow the figure. Well, for other gourmets, it just can be a great dinner or a way to surprise guests. Original submission dishes are one of the main secrets of housewives, and pike perch contributes to this perfectly. Enjoy your meal!
