Pike perch with potatoes and mushrooms in the oven. Pike perch with mushrooms and potatoes

Baked pike perch (photo).

How to cook pike perch with mushrooms and potatoes, step-by-step recipe with photos.

Cooking pike perch - Pike perch fillet baked with mushrooms and potatoes. How to cut pike perch. Delicious baked pike perch. A dish of pike perch with potatoes with photo.

Pike perch baked with mushrooms and potatoes in sour cream is a tasty and easy-to-prepare dish. One of the few that I cook in the microwave.

What do you need:

1. Pike perch fillet 500-700 grams (500 grams fillet or 1 fish weighing about 1000 grams)
2. Sour cream 250 gr.
3. Potatoes 6-8 pieces.
4. Onion 1 pc.
5. Mushrooms 200 gr. Maybe champignons, I had boletus and boletus frozen in the fall.
6. Butter 50 gr.
7. Cream 10% 50 gr.

If zander We buy the whole thing, choose carefully. Fresh pike perch does not sit for a long time - it quickly deteriorates; if the pike perch is not frozen immediately, it may be bad. Take a good look at zander, stripes on the skin should be clearly visible, skin zander should not be gray.

We cut up the pike perch. How to cut pike perch I'll make a video tutorial later. I'll tell you for now. Using a sharp knife, separate the head and upper fins. Set aside, freeze, then use for fish soup.

First, we separate the pike perch meat from the back bones, then we cut off the rib bones from the meat and separate them from the skin.

You get two even fillets; if you had pike perch fillets (frozen), defrost them and rinse them with water.

In a container intended for the microwave oven (large enough for everything to fit), place finely chopped onions, mushrooms, and add 25 grams. butter.

Place in the microwave for 5 minutes at full power ~800 W. Pepper the sour cream salt to taste. Mix. Cut the potatoes into thin slices.

Place the potatoes, remaining butter, and cream in a container on top of the mushrooms, adding salt if necessary.

Place in the microwave at full power for 15 minutes.

Fillet zander cut into portions.

Lay out the fillet zander into a container on top of the potatoes, add salt and pepper, pour the remaining sour cream on top.

Place in the microwave at full power for 5 minutes. Afterwards, let the dish sit for about five minutes in the microwave, do not take it out right away. All pike perch baked with potatoes and mushrooms ready. The fish turns out tender and does not fall apart. The preparation time for this dish is about 30 minutes.

Simple, fast, tasty. Zander boneless fish can be given to children, but with caution.

P.S. TO pike perch baked with mushrooms and potatoes Dry white wine is great.

Pike perch baked with mushrooms- this, guys, is simply amazing how delicious it is. Unless, of course, Sudak is the last name of your neighbor... Hmm, so what am I talking about? Well, yes, today we will prepare an awesome fish dish (there will be waste left, add a little pulp, trimmings, it will be for you). The estimated time we will spend on this whole thing is forty minutes. In the end, we’ll get enough food for four, or three if you’re really hungry. As is obvious from the name, there will be not just any fish, but a very specific one. Actually, we will start with such an important part as the list of ingredients.

Here he is:
– Eight hundred grams of pike perch (huge!!!).
– Two hundred and fifty grams of mushrooms (Forest mushrooms, such as boletus or chanterelle mushrooms, although champignons will also do).
– Two hundred and fifty milliliters of cream (at least thirty percent fat content!).
– One medium onion.
– A small bunch of parsley.
– Fifty grams of Parmesan cheese.
– Salt and ground white pepper to taste.
– A tablespoon of butter.
– Two tablespoons of vegetable oil.

How to cook baked pike perch
Well, the list is, of course, good. Now we need to get this whole thing and prepare it for further actions. All is ready? Then we can get started. First, turn on the oven and leave it to warm up at low speed. In the meantime, take our fish and rinse it thoroughly under running cold tap water. If the carcass is whole, then you will have to chop off its head, gut it and rinse it thoroughly again. Next, dry it with a towel or paper napkins and cut it into portions. Mix salt and pepper (preferably freshly ground) and rub each piece with this mixture. Next, we lay these pieces out in one layer at the bottom of a dish made of heat-resistant material.

Place a frying pan on the fire, add butter and add vegetable oil. When the contents stop foaming abundantly, add finely chopped onion and fry until it becomes soft. Cut the mushrooms into medium pieces and add them to the pan with the onions, add salt and pepper to taste. Fry everything for about five minutes, stirring constantly. After this, pour in the cream and stir thoroughly.

Pour the resulting sauce over the fish pieces. Distribute the mushrooms evenly over the entire surface of the dish. Well, all that remains is to stuff all this stuff into the oven, which by this time should heat up to one hundred and ninety degrees. Bake for about twenty minutes, plus or minus, depending on the nature of the particular oven. Then sprinkle the fish first with parsley and then with grated cheese. Well, we put it back into the heat for ten minutes so that the cheese is properly browned. Remove and serve IMMEDIATELY.

Pike perch baked in the oven photo process

Fish debut…

"He's fanged, he's toothy
Dangerous for my live bait.
And he is a skilled hunter,
And it’s also terribly tasty!” (c)
This predatory fish is used in the cuisine of many countries, but for me, a resident of central Russia, Russian cuisine is most dear to me. White, tender, lean meat of pike perch is very much appreciated among khulinars and ordinary eaters, and it can be prepared in a variety of ways. I will bring to your attention “baked pike perch.” No...I’m not going to cut and fillet it, I will cook and serve it to my “royal” table and to your attention entirely!

By the way, in Rus' pike perch, like bream, was highly valued - only red fish was more expensive. It was exported from the lower reaches of the Volga and Don in huge quantities - dried, lightly salted, and frozen in winter. So he arrived at our table, already gutted and cleaned. The recipe is very simple.

We will need:
Pike perch, onions, carrots, champignons canned (preferably fresh honey mushrooms, of course), lemon, vegetable oil, salt, pepper, laurel, herbs.
We don’t need any more smells like: garlic, ginger, and especially rosemary!!!
Could have added a little allspice, but I completely forgot.

Fry the onion for 3-4 minutes.

Add diced carrots and champignons, salt and pepper.

Stir the whole thing until the carrots soften. In the meantime, let’s prepare the “coating” sauce for the fish. Squeeze the lemon into a bowl, add vegetable oil (olive oil), salt, pepper, and I also added a pinch of dried herbs (dill, parsley) ground into dust.

Place three layers of foil on a baking sheet. I spread the grated fish in the shape of the letter “zyu”. Yes.., I put bay leaves and half of a carrot cut lengthwise into the belly of our pike perch, for the aroma and stability of the fish.

We bend the foil to make a bath. And we throw it in the oven to warm up for 10-15 minutes at t 160-170 (gr/c)

Ten minutes have passed, we take out the pike perch and put the roast on it, pour over the rest of the “coating”.

We press the edges of the foil chutarik and put the whole thing in the oven for 20-25 minutes at the same temperature.