Whole pike perch recipe. Pike perch dishes: recipes with photos

COOKING VERY DELICIOUS FROM ZANDAK

What to cook from fish? But if you have pike perch, there should be no problems with cooking. Pike perch is the most delicious river fish that can be caught in all water bodies of the European part of the country. The weight of pike perch is on average from 600 g to 3.0 kilograms, specimens of more than 18 kilograms rarely come across. River bursh is often confused with pike perch, but it can be distinguished by the “cheeks” covered with scales, this is the fleshy part of the gill covers. Sea pike perch lives in the Caspian Sea and in the Dnieper-Bug estuary, it is distinguished by a wide head and dark color. The meat of a real river zander, tender, white, is well absorbed by the body, unlike bursh, which has a lot of bones and sea meat, which has coarse meat.

Pike perch requires special care when, as it has spines in the fins and on the gill covers. Pike perch is used to prepare various fish dishes, it is boiled, fried and stewed, it is rarely used for salting and smoking, because pike perch meat is not fat.

The simplest thing you can cook from pike perch is to fry it.. You can fry in pieces, or you can fry fillets. It is good to remove the fillet if the pike perch is large. Cut the fillet into portions, salt and pepper and sprinkle with lemon juice. Then roll the fish in flour and fry in hot oil for 15 minutes. Serve fried pike perch with vegetables and potatoes.

Boiled pike perch with sauce. Prepare pike perch and cut into portions. Salt the fish and refrigerate for 1-2 hours. Why add pike perch before cooking? Salt will keep the pieces of pike perch whole, and they will not fall apart during cooking. Then the pieces can be washed from excess salt and put in a saucepan. Pour water over the fish and cook until cooked, this is 30 minutes. Prepare the sauce. Chop two hard-boiled eggs very finely, mix with 1 tbsp. spoon of butter, dilute with warm cream and heat for 3 minutes. Pour over the boiled court before serving with sauce, serve potatoes, vegetables and herbs as a side dish.

Stewed pike perch with horseradish sauce. Prepare pike perch, and cut it into portions, salt and keep in the refrigerator for 1 hour. Horseradish is the best seasoning used in cooking fish. Prepare the sauce, grate the horseradish root, add salt and sugar. Put half of the horseradish into the pan and put the pieces of fish on it, add the second half of the horseradish on top. Dilute sour cream with water 1:1 and pour over the fish. Simmer over low heat for 40-50 minutes. Serve pieces of pike perch, pouring sauce obtained during stewing.

Rolls from pike perch. To prepare pike perch rolls, you need to take a skinless fillet, lightly beat it off and salt it. Prepare minced meat. Boil rice and mix with finely chopped boiled egg and fried onions. Spread each pikeperch fillet with a thin layer of prepared minced meat and roll into a roll. If the fillet is small, then the roll can be tied up or stabbed with a wooden stick. Then dip the roll in beaten eggs and roll in breadcrumbs. Fry in hot oil. Serve pike perch rolls with vegetables, herbs and lemon slices.

Pike perch fried in greenery. Pike perch fillet, cut into portions, salt, sprinkle with lemon juice, roll in flour and dip in beaten eggs. Then dip in breadcrumbs mixed with finely chopped parsley and dill. Press the breading well against the fish, fry in hot oil on both sides. For a side dish, cook boiled young beans and asparagus, fry shallots with garlic. Boil wide noodles. Serve fried pike perch with noodles and vegetables.

It is best to cook fish aspic from pike perch. To prepare aspic fish, it is necessary to clean, gut, wash, cut off the head, and remove the gills from it. Cut off the fish's tail and cut out the fins. Put the head, tail and fins, and if there is something, and pike perch caviar in a saucepan and pour cold water, add parsley roots, parsnip, onion, bay leaf, salt. Boil over low heat, then add portioned pieces of fish and cook for another 15-25 minutes. When the fish is cooked, it must be carefully removed from the broth and put on a dish in the form of a whole, with a head and a tail. Strain the fish broth and add pre-soaked gelatin to it (10 g of gelatin is needed for 1 kg of fish), boil and strain again. Cover the fish with lemon slices, boiled carrot stars, green parsley leaves and carefully pour the broth up to half. When it cools down a little, pour out the remaining fish broth, as far as the dish allows. Filler cool. Such a large aspic is prepared for the festive table, for banquets and anniversaries. Aspic can be prepared in portions, for this it is not necessary to maintain the integrity of the fish. It is enough to put a piece of fish, carrot roses, lemon slices into each bowl and pour over the prepared filling. Only horseradish with vinegar, horseradish with beets, horseradish with sour cream, mayonnaise, salads and salted and pickled vegetables are served with fish aspic.

Boiled pike perch with vegetables. Prepare vegetables, carrots, beets, onions, potatoes, broccoli, cut and put on the bottom of the pan. Then prepare the fish, cut it into pieces, salt and pepper, put on top of the vegetables. Pour a little water into the pan and put on a slow fire. Simmer for 30 minutes. When everything is ready, put the pieces of fish on the dish, boiled vegetables on them, pour over the melted butter and serve hot.

Pike perch on toast. Cut pike perch fillet into slices obliquely, put on a greased baking sheet, salt and pepper, grease with mayonnaise and sprinkle with grated cheese, put in a preheated oven. Bake the fish for 30-35 minutes. Prepare croutons. Cut the white loaf into slices obliquely, fry in oil on both sides, rub with a clove of garlic and put on a dish. Put the prepared pieces of fish on each piece of loaf, pour sauce with mushrooms. Serve with fresh vegetables.

Pike perch baked with potatoes. Cooking pike perch is a pleasure, because it is a fish that does not have small bones, so it can be baked with potatoes. Cut the cleaned and washed fish along the ridge into two halves, then cut each into pieces, salt and pepper. Put pieces of pike perch on a greased frying pan. Peel and cut the potatoes into strips, put on top of the fish and on the sides, salt, put onion rings, pour over with oil and sprinkle with crushed breadcrumbs. Bake for 25-30 minutes. Serve with vegetable salad.

Pike perch turns out juicy if it is cooked in dough (orly). Remove the fillet from the pike perch, and cut the flesh from the skin. Cut the fillet pieces into cubes 2-2.5 cm wide. Put the prepared pieces of pike perch into a saucepan and salt, pepper, pour over with a mixture of lemon juice and vegetable oil, add chopped parsley and dill. Mix the mixture and place in the refrigerator for 30 minutes. Now we need to prepare the dough. Take 0.5 cups of water, add 5 tbsp. tablespoons of vegetable oil, 1.5 cups of flour, proteins from 6 eggs, salt. Mix everything thoroughly until smooth. Sticks of pike perch, picking up with a fork, dip into the dough and lower into deep fat, fry for 6-8 minutes until golden brown. To remove excess oil, put the fish on a sieve or on paper napkins. Serve fried pike perch in dough with potatoes or as a separate dish, decorating it with fresh tomatoes and cucumbers with herbs.

As the first dish of pike perch, you can cook a fish hodgepodge. For cooking, you need 600g of fish, 2 onions, 3 pickles, 2 tbsp. spoons of tomato paste, 2 tbsp. tablespoons of butter, 15 olives, lemon. Cut the onion, fry it in oil and add tomato paste, stew with water. Peel and chop the pickled cucumbers, add them to the onion and tomato, put the bay leaf. Put everything in a saucepan, pour fish broth and cook for 10 minutes, then put pieces of fried fish fillet. Serve fish hodgepodge with a slice of lemon, olives and sour cream.

The best fish on the table

Meat of pike perch in its value takes the second place after the famous salmon. It is tender, quite juicy and not at all greasy. It is these qualities that have made pike perch quite popular among culinary specialists around the world. This fish is good in any form. It is fried, stewed, boiled, baked and even used to prepare mouth-watering fillings for pies. Any recipe for making pike perch is worthy of attention. A variety of dishes are prepared from this fish: from fish soup, cutlets and zrazy to aspic and stroganina. And the reduced fat content makes pike perch also a dietary product. Scientists say that this meat contains a large amount of protein and at the same time has a very low calorie content, so almost all people can eat it, regardless of their state of health. Among other things, the meat of this wonderful fish is also very useful. It has in its composition a rich vitamin complex and a wide range of macro- and microelements useful for the human body. Therefore, doctors strongly advise everyone to include this most valuable fish in their daily diet.

For every taste

Each housewife has her favorite recipe for pike perch or any other fish. Someone prefers fillet in a delicate ruddy “coat” of oatmeal and cheese. Others prefer fragrant pieces of fish in a creamy sauce with mushrooms. And those who are forced to closely monitor their health choose the most delicate quenelles with fresh herbs. Each recipe for making pike perch provides for a specific processing method. But here the main factor is a matter of taste. The main thing - you need to remember that the meat of this fish is quite lean.

It doesn't take long to fry. Otherwise, the dish will turn out dry and tasteless. But if you really want a fried perch, then you should not be too lazy and marinate it first with salt and pepper for 15 minutes. Then process it in a pan for 5-7 minutes and bring it to full readiness in the oven at 250 degrees for 5 minutes. That's all, but we must not forget that each recipe for making pike perch has its own nuances.

Let's start cooking

Like any process in cooking, the preparation of pike perch begins with the preparation of the main ingredients. The main component of any fish dish is the seafood itself. Therefore, the preparation begins with him. At sea pike perch, you must first cut off the head, otherwise the dish will have a bitter aftertaste. This does not apply to rivers. In rare cases, the fish is used whole, but more often in the form of pieces or fillets. Therefore, we first carefully clean the headless carcass from scales and entrails, and then cut off the fins and tail. Now we cut the finished semi-finished product into portioned pieces or carefully separate the fillet from the bones with a sharp knife. Now, if you do not want to mess around for a long time, you can cook the simplest dish, which is called that.

Pike perch is made like this: sunflower oil is poured into a deep frying pan (quite a bit), and then onion, cut into half rings, and salted fish fillets are alternately laid in layers. All this mass is abundantly poured with mayonnaise. Now it remains only to cover the pan with a lid and put on a small fire for 40 minutes. Free time can be spent talking with friends. This dish is very convenient for novice housewives or for those who do not like to mess around in the kitchen for a long time.

Baked fish

There is another fairly simple option. It is absolutely easy to bake pike perch in foil in the oven. For one fish, you need 1 onion, lemon, salt, a couple of tomatoes, peppers, parsley and a couple of tablespoons of mustard. Everything is prepared in one breath:

Pike perch is a fish that belongs to the perch family. This fish is found in the reservoirs of Russia. There are two types - ordinary and Volga pike perch. There are also Canadian and sea zander. Pike perch recipes with photos can be found on our website in a large assortment, and cook for dinner or lunch for your whole family.

If you learn how to cook pike perch correctly, then dishes with this fish turn out delicious, and the fish fillet is soft, tender and juicy. You can bake pike perch in the oven with herbs, potatoes or vegetables. Pike perch fillets are the most delicious. The fact is that you do not have to separate the fillet itself from the bones during the meal, so small children can eat such a dish.

Cooking pike perch dishes can take a different amount of time. It all depends on how complex the recipe you choose. The dish may include only fish and vegetables, but you can also prepare a specific sauce for it if necessary.

A hot pike perch dish is suitable for lunch, dinner or a holiday. You can cook baked fish and potatoes in the oven, slow cooker, steam or charcoal, depending on the technology of the recipe.

If you follow step-by-step recipes, you will learn how to cook delicious pike perch dishes, allocating a small amount of free time to cooking. You just have to decide on the dish, buy all the necessary ingredients and start cooking using the desired recipe.

If you plan to spend a holiday in nature, having a picnic, then there is an excellent dish of baked pike perch. You need to have pike perch, foil and coals on hand. Pike perch fish dishes baked in foil turn out to be truly juicy, soft and tasty.

Rarely, when the table on New Year's Eve is complete without caviar. Therefore, you can cook new dishes from pike perch caviar and please your guests. You can buy pike perch and pull out caviar from it, or buy it separately for a dish. Caviar is ideal for making snacks, such as sandwiches.

A pike perch diet dish is an excellent solution if you adhere to a healthy diet. Even many vegetarians don't eat meat, but they do eat fish.

their diet. Pike perch steamed with vegetables contains a small amount of calories, but will give energy for the whole day.

If you have minimal knowledge in cooking, or you have little free time for cooking, you can make simple pike perch dishes on your own. For example, fish soup, fry fish, cook it in sour cream sauce (stew in a pan or slow cooker).

You can do everything from pike perch - cook fish soup, cook fish cakes or dumplings, just fry in batter. In this article, we will discuss how to cook pike perch tasty in the oven to enrich and diversify its taste and surprise loved ones and guests with an unusual design of the finished dish.

Predatory zander from the perch family belongs to skinny fish. This is determined not by his weight or appearance, but by a small amount of fat in the meat, because he is a hunter and leads a fairly energetic and mobile lifestyle. However, this is not its drawback, but rather a virtue that allows you to use dense, tender, white and tasty pike perch meat in any, even dietary menu, especially since pike pike has practically no small intermuscular spiny bones.

When choosing a recipe for how to cook pike perch tasty in the oven, one must remember that the features of its composition, in addition to a large amount of protein in meat, include a noticeable, up to 3.28%, amount of extractive substances, in particular nitrogen-containing ones. These substances take part in various processes occurring in the human body. In particular, they excite the glands of the stomach and stimulate the digestive function of the pancreas. It helps digest proteins and fats.

Recipes for pike perch in the oven

A feature of the following recipes for making pike perch can be considered their versatility. They can be either a hot appetizer, which is complemented with vegetables or salads, olives or olives, or a full-fledged hot dish with a side dish. As a side dish, in addition to traditional rice or vegetable, fried or boiled, it is worth offering cauliflower, broccoli, kohlrabi, boiled white or green beans. You can make a complex composite side dish and accompany it with a special sauce. In this case, it is necessary to take into account the compatibility of tastes and use the same spices and seasonings in the sauce as in the main dish. Most often, baked pike perch is served directly in the form so that everyone can see the beauty of the finished dish.

Before cooking pike perch in the oven, you need to buy fish that matches a specific recipe. Usually pike perch is sold freshly frozen, but it can be both fresh and chilled. It can be fillets or cuts, as well as whole fish. You need to defrost the fish on the bottom shelf of the refrigerator in a deep bowl. It is necessary to clean the pike perch very carefully, on its gill covers and in the fins there are spines, the injections of which are very painful.

Recipe for pike perch in the oven with herbal sauce with nuts

Ingredients:

• 1-2 zander carcasses or 4 fillet plates
• 1 onion and carrot
• 1 bell pepper, preferably green
• 100-150 g walnut kernels
• garlic clove
• small bunches of parsley, basil, celery
• salt, pepper, cumin
• flour for boning
• sunflower (vegetable) oil, odorless
• sour cream

Cooking:

Peel the pike perch, wash, cut into pieces of the same size. Sprinkle each piece with salt, pepper and cumin and put in a cool place for 15-20 minutes. At this time, clean all the vegetables. Cut the bell pepper and onion into half rings, carrots into small cubes. Roll the fish in flour and fry on both sides in a sufficient amount of heated oil until a crust appears. Transfer all pieces of pike perch to a greased form. In the same pan, fry the onion, add carrots to it. When the carrots change color, put the Bulgarian pepper there, mix and salt, simmer under the lid so that the carrots and peppers become soft. Transfer all the vegetables to the fish dish. Grind nuts, garlic and all herbs. Fry the nuts in the same very hot pan, add all the greens to them, mix, add the garlic, mix again. Beat sour cream in sufficient quantity with a pinch of salt. Pour it into the pan, mix with herbs and nuts. Pour this mass into a mold with pike perch and vegetables. Place the mold at 180°C for 15-20 minutes.

Video recipe

How to cook pikeperch fillet in cheese soufflé

Ingredients:

• 500 g skinless zander fillet
• 2 eggs
• 50 g of any hard cheese
• ¼ cup milk
• 2 tbsp. l. flour
• salt pepper
• odorless vegetable oil

Cooking:

Wash the pikeperch fillet, dry it and cut each plate into 3-4 pieces of the same size. Sprinkle the fish with salt and pepper and fry in oil in a hot pan for 1 minute on each side. Transfer all the pieces to a baking dish, smeared with oil.

Finely grate the cheese. Carefully separate the whites from the yolks. Mix the grated cheese with the yolks until the most homogeneous mass is obtained. Whisk the whites with a pinch of fine salt until a stable foam is obtained that does not drip from the whisk. Gradually add proteins and flour alternately to the cheese mass, mixing with neat, smooth movements from the bottom up. Place the soufflé mass evenly on the fish. Put the form with pike perch in an oven preheated to 170 ° C for half an hour. The finished dish can be served immediately on the table, you can directly in the form, and divided into portions in the presence of guests.

Recipe for stuffed pike perch

INGREDIENTS for 1 whole carcass:

• 2 grenades
• 100 g walnuts
• 1 bulb
• vegetable oil
• salt pepper

Cooking:

Gut the fish thoroughly and clean from scales, cut the gills with scissors. Wash and dry on a wooden cutting board, then pat dry with paper towels. Salt inside and out. On one side of the carcass, make 3-4 cuts diagonally. While the pike perch is drying, chop the onion and fry in a very small amount of oil, add chopped nuts to it, turn off the heat and cool. Peel the pomegranates, mix the grains with onions and nuts, season the mixture with salt and pepper. Stuff pike perch with the finished mixture, chop off the abdomen with wooden toothpicks or skewers, you can sew it up with cooking thread. Line the bottom of the baking dish with baking parchment, place the fish on it and bake in the oven at 200°C for 30 minutes. Serve with mixed greens.

Pie with complex pike-perch fish filling

Ingredients:

• 1 pack of ready-made puff pastry
• butter
• fine salt
• 700 g zander fillet
• ½ cup fish broth
• 50 ml white wine
• bay leaf, pepper salt, lemon, egg

INGREDIENTS for minced meat:

• 500 g zander fillet
• 1 bulb
• 2 slices of white bread without crusts, soaked in milk
• ½ cup cream
• 1 st. l. vegetable oil
• salt pepper

Cooking:

Prepare a baking dish for pike perch pie - grease with butter and sprinkle with semolina or thin breadcrumbs. Defrost both layers of the finished dough, separate the third part from both layers. Roll out the remaining dough into layers along the length and width more than the length and width of the mold by 2 heights of the sides, each layer separately. Lubricate the lower layer with a small amount of butter and sprinkle with a little fine salt. Put the second layer rolled out to the same size. Place these two layers in a baking dish, lifting them up on the sides, slightly higher than their height.

Cut the fish fillet (700 g) into small pieces so that later they do not interfere with cutting the pie. Fry until half cooked in vegetable oil, transfer to a saucepan. Add bay leaf, salt, pepper, a few slices of lemon, broth. Simmer covered until done. Throw away in a colander. At this time, grind 500 g of pike perch fillet with a meat grinder and fry together with chopped onions. Add squeezed bread, season with salt and pepper, grind again. Pour in the cream and beat the minced meat with a fork to make it fluffy.

Put a layer of minced meat on the dough in the form, put all the fish on it, distribute the remaining minced meat evenly on top. Roll out the remaining third of the dough to the size of the bottom of the mold, close the pie with it, pinch around the perimeter, prick with a fork, grease with a beaten egg. Place in a hot oven at 180-200°C. Bake until the cake is browned and starts to pull away from the sides of the pan. During this time, from the remnants of the broth in which the fish was stewed, make a sauce, thickening it with starch or flour when boiling. Remove the finished cake from the oven. Cut off the lid with a hot knife, pour hot sauce over the pie in a reasonable amount, cover with a dough lid and serve warm.

NOTE! This recipe has a variety. Together with pike perch for filling, but not for minced meat, they take pike and pink salmon (salmon) in equal quantities, approximately 250 g of each fish fillet, which are fried and stewed at the same time.

Video recipe

There is an opinion that baking is the most correct way of cooking any food, in which all the natural properties of the products are most preserved. Thus, knowing the recipes for how to cook pike perch tasty in the oven, you can not only enjoy, but also enrich the body with all the useful substances that it contains. However, pike perch is very good in the ear and in the aspic, but more on that another time.

How do you like to cook pike perch?