Let's prepare pike perch fillet simply and incredibly tasty

Pike perch in Polish

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 pike perch fillet;
• 150 g butter;
• 3 chicken eggs;
• ½ lemon;
• salt, ground black pepper - to taste;
• fresh herbs - to taste.

Preparation

Peel and coarsely chop the carrots, onions and parsley or celery root.
Throw into a saucepan and add a liter of water. Add black peppercorns, bay leaf and salt. Bring to a boil and cook over medium heat for 15–20 minutes. Cool the broth. Place the pike perch fillet in a saucepan or deep frying pan. Pour in the cooled broth until it lightly covers the fish. Bring to a boil over medium heat, then reduce the flame to low and simmer, covered, for 8-10 minutes.

Meanwhile, melt the butter in a small saucepan. When it starts to boil, add finely chopped boiled eggs and lemon juice. Beat the ingredients with a fork. Keep on medium heat for 1-2 minutes, pepper and salt to taste, add finely chopped herbs and stir.

Serve boiled pike perch fillet without broth with sauce.

Fish soup in Finnish

gastronom-online.ru

Ingredients

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

Preparation

Chop the leek into rings. Cut the onions into small pieces, the potatoes into small cubes, and the pike perch fillet into large ones. Place a few white peppercorns on the bottom of the pan and layer onions, fish and potatoes.

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

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

The soup should cool and sit for 20–30 minutes. Serve the soup with finely chopped herbs.

Jellied pike perch

Rawlik/Depositphotos.com

Ingredients

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

Preparation

Cut up the pike perch carcass. Place the ridge, head, tail and fins in a saucepan and cover with 1¼ liters of cold water. Add carrots cut into several pieces, whole peeled onion, salt, pepper, bay leaf and dill. Bring to a boil and simmer the broth over low heat for 40–60 minutes.

Allow the contents of the pan to cool, then carefully strain the broth through a fine sieve. The sediment should remain at the bottom of the pan; it will no longer be needed. Don't throw away carrots.

Pour the strained broth into a clean saucepan and add salt to taste. Place pike perch fillet in it and bring to a boil. Cook over low heat for 10–15 minutes. After this, 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 place on serving plates.

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

Pour the liquid into a clean saucepan and add 1 spoon of gelatin for every 100 ml. Place over low heat and, without bringing to a boil, stir constantly until the gelatin dissolves.

Strain the broth through a fine sieve again and pour the fish fillets into portioned bowls. Garnish with pieces of coarsely chopped boiled carrots, lemon slices and slices of boiled eggs.

Refrigerate for at least 2 hours. When the dish has hardened, serve it garnished with finely chopped herbs.

Methods for preparing pike perch

I think that there is no point in listing now all the benefits that tender lean meat contains.

It is no coincidence that this fish is included in the list of those that are suitable for any occasion, because it:

• Boil (steamed and in water)
• Bake
• Stew
• Fried
• Salted
• Smoked
• Ground meat

Stewed pike perch with vegetables

Any dish made from fish from the perch family has an unsurpassed taste - both everyday and for the holiday table:

• Ear
• Cutlets
• Meatballs
• Zrazy
• Jellied
• Rolls
• Dumplings
• Pies

What is important to know when cutting a carcass?

There are several options:

1. Cook whole (for baking or stuffing, for example).
2. Cut into portions.
3. Fillet, using fins, etc. for a lean but healthy broth.

Tip: It's easier to remove the skin if you don't peel it.

Cut off fins

The fish has a very sharp dorsal fin. Therefore, before cooking, it is removed with scissors or a sharp knife, and only after that it is gutted and cut up.

How to cut a carcass? It depends on what you will cook and what kind of fish you purchased, sea or river (weight can reach 10 kg).

So, if you are lucky enough to purchase a walleye carcass, be sure to remove the head. Otherwise, the dish will have an unpleasant aftertaste. But this will not happen to its river brother.

What goes best with?

Fish with vegetables

I don’t think that now anyone will try to prove that pike perch is especially good with porridge. Of course, it will be perfect with any porridge. However, as my practice and the opinions of professionals show, it is difficult to find something better than vegetables to accompany pike perch.

So, fish goes well with:

• Potatoes
• Carrot
• Bow
• Tomatoes
• Bell pepper
• Eggplants
• Zucchini
• Pickled cucumbers
• Mushrooms
• Olives
• Sauerkraut

And the addition of lemon juice, milk, cream, sour cream and dry white wine will make the meat even more tender. Have you ever tried pike perch, which is prepared by stewing in beer and mustard? I recommend! Well, first, let's prepare some classic dishes in a classic combination!

I know that every woman has her own recipes. After all, the unpretentious meat of pike perch will tolerate anything. That’s why it’s so easy for them to diversify their diet if they suddenly get bored of something. Let's cook pike perch with steamed vegetables in a slow cooker?

Pike perch fried with ginger and cinnamon

russianfood.com

Ingredients

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

Preparation

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

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

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

Pike perch cutlets with cheese

zhenskoe-mnenie.ru

Ingredients

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

Preparation

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

Throw the fish into the pan and add 2 cups of water. Cook the pike perch for 10 minutes over medium heat. Place the finished fillet on a plate. When it has cooled, mash it thoroughly with a fork, add salt and pepper to taste.

Add the fish mixture to the vegetables and cheese, mix thoroughly and form small cutlets. Place them on a greased baking sheet and bake for 15 minutes in an oven preheated to 200°C.

Pike perch with potatoes in sour cream sauce

Pike perch with potatoes in sour cream sauce
Ingredients:

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

You need to start cooking by cutting the pike perch. Cut off the head from a fish carcass. Cut off the tail and fins. Cut the remaining part into medium pieces. Peel the potatoes and cut into slices.

Generously grease a rectangular pan with butter. Place pieces of fish and potato mugs in it in layers. Add salt and pepper to each one. Place bay leaves between the layers. You can choose other additional spices.

Heat the milk well in a ladle. Melt the pieces of remaining butter in it. Add sour cream. Add salt to the mixture. Pour it over the potatoes and fish.

Place the mold in an oven preheated to 170-180 degrees. Cover with a lid or tighten with foil. Bake the dish 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 course with assorted pickled vegetables.

Pike perch baked with vegetables

cookpad.com

Ingredients

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

Preparation

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

Place the foil on a baking sheet and place the carcass on it. Mix 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 cut on the pike perch. Place the remaining vegetables and finely chopped parsley on the carcass. Wrap the fish in foil.

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

Recipe for pike perch fried in a frying pan

When frying in flour, the calorie content per 100 grams is 114 kcal, which means the product can be consumed on a diet without fear. The meat turns out tasty, with a crispy crust. For a zesty ingredient, add lemon zest for a touch of freshness.

What to take:

• 1 kg pike perch;
• 4 tbsp. flour;
• 1 tsp salt;
• 0.5 tsp black pepper;
• zest of one lemon;
• vegetable oil.

How to fry:

1. Clean the carcass, cut it, rinse it and cut it into portions.

2. Dry the meat well to remove excess moisture, add salt and leave for 20 minutes.

3. To make the breading, stir together the flour, salt, pepper and lemon zest until smooth. Dredge steaks in mixture.

You can use any spices to taste - marjoram, nutmeg, tarragon, rosemary are best for fish.

4. Pour oil into a frying pan, heat well and fry the pike perch over high heat without a lid.

5. If the pieces are thick, you can cover the pan briefly to allow the meat to cook well inside.

6. Place the finished pieces on a paper towel to drain excess fat and serve.

Serve with potatoes, rice or vegetables, and prepared or homemade sauces.

I fry navaga using the same recipe, but instead of wheat flour I make a breading from corn flour.

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Heh from pike perch

womanadvice.ru

Ingredients

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

Preparation

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

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

Heat the vegetable oil and pour it over the carrots. Mix the contents of the bowl thoroughly and then let it sit for 2-8 hours.

Classic recipe for pike perch with onion and carrot marinade

Fish baked in the oven is not only tasty, but also an incredibly beautiful dish. The meat is juicy, tender and takes on a beautiful bright golden hue. The main advantage is that you don’t need additional or overly expensive products for cooking.

What you will need:

• 1 kg pike perch fillet;
• 3 tbsp. flour;
• 2 carrots;
• 3 onions;
• 3 tbsp. tomato paste;
• 50 ml vegetable oil;
• 2 tbsp. vinegar;
• 0.5 tsp Sahara;
• 0.5 tsp salt;
• 3 bay leaves;
• 0.5 tsp black pepper;
• a little flour.

Step by step recipe:

1. Prepared pieces of fish (clean, wash, dry, cut), salt and pepper, leave for half an hour.

2. Roll the pieces in flour, fry in a hot frying pan with vegetable oil. Place the finished fish in a baking dish.

3. Peel the carrots, grate them on a coarse grater, cut the onion into half rings.

4. Separately, fry the onions for about 5 minutes, then add the carrots and cook for another 5 minutes.

5. Add tomato paste, simmer for 5-7 minutes, then pour in 50 ml of water, simmer for another 5 minutes.

6. Add salt, vinegar, sugar, pepper, bay leaf to the mixture, stir, cook for 10 minutes.

7. Place the hot vegetable mixture on the fish, spread throughout the pan, cover with foil and place in the oven.

Bake for 20 minutes at 180 degrees.

I often bake peled with potatoes in the oven. I pour sour cream over everything and the aromatic dish is ready. Side dish and meat - everything you need for a complete lunch