Pike perch fish how to cook. Pike perch in the oven: recipes with photos. The recipe for pike perch in foil on the grill

29.05.2021

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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. When choosing certain additional ingredients in the form of sauces, vegetables and more, it should be borne in mind that pike perch meat is low-fat 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 will not work only 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 a plastic bottle to the cleaning device.
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:

With a 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. A very original taste is 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 portions, 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. The appearance of the dish will also please you, 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 the fish with a mixture of soy sauce, olive oil and honey.
Cook another 40 minutes.

In sour cream in the oven

If you are still looking for a decent 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:

Peel and gut the fish, cut into large pieces approximately, as in the photo. Season with salt and pepper, sprinkle with 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

The pinnacle of culinary art 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, making a stuffed fish will not be difficult. It will not be a shame to serve the finished dish even to the festive table, because it looks just 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 a variety of 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 in cream sauce, sprinkle with cheese chips.
Bake 40 min. at 180 degrees.

cutlets

Another interesting recipe is pike perch cutlets in the oven. This versatile dish can be served on its own, or you can 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 with ready-made meatballs.

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 on 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, you should 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.

Fresh fish is considered ideal for baking. If frozen is used, then it must be thawed naturally. First, the fish is placed on the bottom shelf of the refrigerator, covered with 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

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How delicious to cook pike perch under a beetroot coat

The sweetish taste of beets will not spoil the fish, but will give it a special piquancy. This dish is baked in the oven, but here is what you need for it:

pike perch fillet - 1 kg;
cream cheese - 250 g;
onions - 2 heads;
beets - 400 g;
garlic - 3 cloves;
sour cream - 3 tablespoons;
starch - 2 tablespoons;
egg - 1 pc.;
butter - 100 g;
ground walnuts - ½ cup;
red pepper, salt - to taste;
mint, herbs - to taste.

We bake pike perch under a fur coat like this:

Peel the beetroot, grate it, put it in a frying pan and pour in a little vegetable oil. Simmer for 15 minutes, adding a little salt.
Cut the onion into cubes and put in a pan with beets, cook them together for 10 minutes.
Mix softened butter with chopped herbs.
We combine beets and onions with garlic, crushed nuts, soft cream cheese, starch, sour cream, egg. Add spices and salt to taste.
Salt the fish fillet. Line a baking sheet with foil and spray with oil on top. We lay out half of the vegetable mass on the foil, making a rectangle.
We put ½ fillet on the beet pillow, butter on it, fish again on the oil. We cover the pike perch with a beetroot coat, then with foil and put in the oven. Bake the fish for 30-40 minutes at 200 ° C.

Spicy and spicy pike perch baked in the oven as a whole

Ginger, chili and garlic provide spiciness and piquant flavor in this dish. The whole fish is baked and looks very beautiful when served. Here's what we need for the dish:

pike perch carcass - 1 pc.;
dill - a small bunch;
soy sauce - 3 tablespoons;
chili pepper - 1 pc.;
lemon - 1 pc.;
garlic - 3 cloves;
ginger - a small piece of the root;
salt and black pepper.

Baked pike perch is prepared like this:

Line a baking sheet with foil and spray with oil. We cut the fish along the back, remove the spine and ribs, rub with salt and pepper and put it on the foil with the stomach down.
Three ginger, chop the dill, chop the garlic and chili pepper. We distribute all the dill and half of everything else among the fish.
Chop half a lemon into slices and spread over the fish carcass. Bake in the oven at 200 ° C for half an hour.
In a frying pan, heat a spoonful of vegetable oil and fry the garlic, ginger and chili in it. Pour in soy sauce, squeeze the juice of half a lemon. Let it boil and remove.
Pour the finished pike perch with this sauce.

How delicious to cook pike perch baked in sauce

It turns out very tasty fish, baked in the oven in a sauce of wine and honey. There is a pleasant sweetness in the dish, and an appropriate sourness, and a delicate aroma. Here are the ingredients used:

pike perch - 1 carcass;
honey - 1 tbsp;
large onion - 1 pc.;
white wine - ½ cup;
sour cream - 3 tablespoons;
lemon - 1 pc.;
vegetable oil;
salt and seasonings - to taste;
broth - 0.5 l;
semolina - 2 tbsp.

Stages of cooking pike perch with sauce:

We clean the carcass of pike perch and take out the insides. Rub it on all sides with salt and spices. You can black pepper or spices for fish. Let marinate for half an hour.
We cut the fish into portions, bread in semolina and fry in sunflower oil for a couple of minutes on each side.
We chop the onion and fry it in vegetable oil in a saucepan. Pour the broth into the saucepan - it can be fish or vegetable. Reduce the liquid by about 2 times and add dry white wine. Don't forget to salt the sauce.
Honey, lemon juice and sour cream are also added to the saucepan. You can rub some lemon zest for smell. Boil the sauce for 7-10 minutes.
We put the fish in a mold, pour the sauce and bake in the oven for 20-30 minutes.

Despite the fact that pike perch is a river fish, its meat is tender, with a minimum of bones. True, cleaning this inhabitant of reservoirs is not the most pleasant and easy task. But you can cook it in different ways: fry, boil, steam or in a slow cooker. But, in my opinion, pike perch has an amazing taste when baked, and in this case it looks spectacular. I propose to bake fish on a pillow of vegetables in a tomato sauce with spices, “hidden” under a crust of sour cream and grated hard cheese.

Preparation time: 35 minutes / Yield: 3-4 servings

Ingredients

zander chilled 1.2-1.5 kg
mini carrot 300 grams
onion large 1 piece
tomato juice 200 ml,
vegetable oil 1 tbsp. a spoon
hard cheese 100 grams
sour cream or mayonnaise 100 ml,
granulated sugar 1 tbsp. a spoon
salt 1 teaspoon
spices for fish 2 teaspoons
ground black pepper 0.5 tsp
cumin 0.5 tsp
greenery for decoration.

Cooking

We carefully clean the cooled pike perch from scales, cut off the fins, gut and rinse in a large amount of running water. Wipe the fish dry with a paper towel and put it in a deep bowl. We rub the carcass of the fish with salt inside and out. Then add spices, ground black pepper and cumin seeds. Leave the bowl with the fish to stand at room temperature for 15-20 minutes.

The only negative of this tasty fish is a rather laborious cleaning. Pike perch have small scales and very sharp fins. Therefore, it is best to ask to clean and cut the fish on the spot - where you buy it. If this is not possible, then at home you should be very careful with the fins: their ends are too sharp. First, cut them with kitchen scissors. But the scales can be easily removed with a vegetable peeler. It will be difficult to do this with a regular knife.

Pour a tablespoon of vegetable oil into the pan. Cut the peeled onion into half rings. We spread the onion and carrot in a pan and fry over low heat for five minutes, occasionally stirring the vegetables with a spatula. Mini carrots can be replaced with an ordinary vegetable by cutting it into pieces.

Pour tomato juice to the vegetables in the pan, put granulated sugar. We cook carrots with onions in a tomato for another five minutes over low heat.

Grated hard cheese.

We cover the baking sheet with food foil and put the stewed vegetables in the tomato from the pan on it.

Lay pike perch on top of the vegetables.

Lubricate the fish on top with sour cream or mayonnaise.

We spread the grated cheese on top of the pike perch. We put a little cheese in the belly of the fish.

We cover the fish on top with a separate piece of foil, tuck the edges so that during the baking process the liquid does not flow onto the baking sheet. Since pike perch at 1.2-1.5 kg is quite large, we spread it wrapped in foil diagonally on the baking sheet. We bake the dish in an oven preheated to 200 0 C for 20 minutes.

After 20 minutes, we take the baking sheet with the fish out of the oven, remove the top layer of foil. We return the pike perch back to the oven for 15 minutes - redden. Reduce the baking temperature to 180 0 C.

During this time, excess liquid evaporates, and the fish is covered with a ruddy appetizing crust. After 15 minutes, take the baked pike perch out of the oven and cool slightly.

Put the finished fish on a dish so that the baked vegetables cover the pike perch carcass, and the cheese crust is at the bottom. We cover the fish with fresh herbs on top and serve it to the table, it is possible with boiled rice or potatoes.

Non-bony low-fat pike perch, in addition, is also tasty. Therefore, those who are interested in a healthy diet are actively adding recipes for pike perch dishes to their diet. Fortunately, the fish is on the shelves. Yes, it is not cheap, but many people want to eat tasty, healthy and varied. Indeed, a considerable number of dishes can be prepared from universal fish. Therefore, our secrets and tips will surely help you!

Ways to cook pike perch

I think that it makes no sense now to enumerate all the benefits that are in tender lean meat.

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

Boiled (steamed and in water)
baked
Extinguish
Roast
Salt
smoked

Stewed pike perch with vegetables

Any dish of perch family fish has an unsurpassed taste - both everyday and for the festive table:

cutlets
Meatballs
Zrazy
Jellied
Rolls
Dumplings
pies

What is important to know when cutting a carcass?

There are several options:

Cook whole (for baking or stuffing, for example).
Cut into portions.
Filleted using fins etc. for a lean yet healthy broth.

Tip: Removing the skin can be easier if you do not peel it from the scales.

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 butchered.

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

So, if you are lucky enough to get a carcass of sea perch, be sure to remove your head. Indeed, otherwise the dish will acquire an unpleasant aftertaste. And this will not happen with his river counterpart.

What goes best with?

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

So, fish goes well with:

potatoes
carrots
bow
Tomatoes
Bulgarian pepper
eggplant
zucchini
Pickles
mushrooms
Olives
sauerkraut

And even more tender meat will make the addition of lemon juice, milk, cream, sour cream and dry white wine. Have you ever tried pike perch, which is cooked by stewing in beer and mustard? I recommend! Well, for starters, 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 endure everything. Because it is so easy for them to diversify their diet, if something suddenly becomes boring. Let's cook pike perch with steamed vegetables in a slow cooker?

Pike perch with steamed vegetables in a slow cooker - tasty and healthy!

I must say right away that the list of ingredients is not a dogma. Put in whatever you like, substituting items on the list that you don't have. The main thing here is the principle of cooking.

Ingredients

Pike perch - up to 1 kg
Potatoes - 2 pcs
Celery stalk - 2 pcs
Tomato - 1 pc.
Bulgarian pepper - 1 pc.
Garlic - 3 cloves
Hot spices - to taste
Olive oil

How to cook pike perch with steamed vegetables - a step by step recipe with a photo

I was lucky - in the market I found a small pike perch. I took 3 carcasses and then diversified my menu as I wanted. But, one way or another, any recipe requires the necessary procedure - preparation. I started by cutting off the fin, so how can I inflict a long-term non-healing wound. Then with a small knife, holding it at an angle, she removed the scales.

Step 1. Clean the scales

The fish slipped. That's why I put a paper napkin under it. In general, stock up on napkins - you will need a lot of them. So, having removed the scales, I washed the fish with water, wiped it and gutted it. How? Having cut on the abdomen, I take out all the insides with a napkin. After washing, I wipe it again with a napkin. The carcass is beautiful.

Step 2. Prepared carcass

What's next? Of course, portion cutting. Since I was supposed to have fillets, not pieces, I took up the process. First, I made an incision along the back - so that the ridge remained on one side. And then she removed the fillet from him. You can do it differently. Cut into pieces, and then remove the fillet from them in the same way.

Step 3. Separate the fillet

I decided not to be delicate this time with fish in terms of natural taste. That's why I didn't spare the spices. What? I think everyone has their own preferences. I just love Italian herbs. The flavors are incomparable. Let's pickle the pieces. Let them lie like this for half an hour.

Step 4. Marinate the pieces

And now - to our vegetables. Peel the potatoes, wash them and cut them into the desired format. I decided to make small slices this time.

Step 5. Cut the potatoes

Celery, my favorite, will be good in small quantities and in small pieces.

Step 6. Pieces of celery

I, unfortunately, did not have a pepper of a different color, otherwise the dish would have come out brighter. But after all, this pepper added its charm to the dish. We cut randomly. If I had red, I would cut it with feathers.

Step 7 Pepper Rings

Well, the penultimate ingredient. Tomatoes. I cut them last, because. would run out quickly. Slices are a good format.

Step 8. Tomato slices

OK it's all over Now. You can fill the multicooker bowl with water. In what quantity? It depends on which mode you choose. I cooked in steam mode. It will work well in the "soup" mode. We put all the ingredients in a steam mold and, after salting, sprinkling this beauty with spices, we chop the garlic. Break it down into pieces of fish.

Step 9. Ingredients in a Steam Mold

Everything, you can sprinkle fish and vegetables with oil, and we do not regret it! Let's get ready. We don't look there. Unless the fillet is thin. So here you need to cook vegetables first, and then add fish and tomatoes to them. Do not cook in large quantities - pike perch is a bit dry, therefore, at one time - it's super.

Step 10. Pike perch with vegetables is ready. We invite everyone to the table

Is there a reason, or you decide to treat yourself and your loved ones, cook dishes more complicated. Let's say, body, jellied pike perch or stuffed. But there are many other, simpler recipes. Let's get acquainted!

How to cook pike perch in foil - we cook at home and on the street

A frying pan, a slow cooker or a saucepan are not all attributes. After all, there are recipes with foil. If you cook it on a fire, the dish will be remembered for a lifetime!

Ingredients

Pike perch - 1 carcass
Salt - to taste
Spices - to taste
Lemon juice
Vegetable oil

The recipe for pike perch in foil on the grill

Marinate the cleaned fish in spices, sprinkled with a small amount of lemon juice. Wrapping a fish well flavored in oil in foil, send it to the oven, heated to 180 degrees. It is not necessary to hold for a long time - already dry meat will dry out. By the way, you can put vegetables inside, add sauce, mayonnaise, etc. On the coals, this beauty will sound even brighter!

The most delicious recipe for pike perch cutlets

What could be easier! After all, pike perch is not a particularly bony fish. Yes, and in a meat grinder a trifle will run through.

Ingredients

Pike perch - 500 g fillet
Onion - 1 pc.
White bun - 1 slice
Mayonnaise - 3 tbsp.
Sour cream - 1 tbsp.
Salt - to taste
Spices - to taste
Fish broth - 0.5 cup

Simple preparation of fish cakes from pike perch

Minced meat does not need to be ground twice, like meat. And we don’t grind the onion, but chop it finely, finely. The roll, soaked in water, wring out and shift with minced meat. Let's put 1 tbsp. l. sour cream and, seasoning the minced meat with salt and spices, we will form cutlets from the mass. Fry in oil and simmer for 5 minutes in mayonnaise mixed with fish broth made from the head, backbone and fins.

Exquisite pike perch with mushrooms in sour cream - a time-tested recipe!

Yes, you can fry in batter. But I wanted that quality. There are so many useful things here, but how delicious! Lean fish stewed with mushrooms in sour cream with tomato, this is something!

Ingredients

Pike perch - 1 carcass
Champignons - 3-4 pcs
Onion - 100 g
Bulgarian pepper - 1 pc.
Sour cream - 50 g
Tomato paste - 50 g
Salt - to taste
Spices - to taste
Vegetable oil

Cooking spicy pike perch with mushrooms in sour cream sauce

Divide the prepared carcass into fillets. After cutting it into strips like beef stroganoff, wipe it with salt and spices. Straws of champignons, onions and peppers are perfectly fried in oil. And nearby, if the pan allows, you can fry the fish. We combine sour cream with tomato paste, and pour it on everything that we are fried. We'll cover it with a lid. After a 10-minute frying, let's sweat for about three minutes. And that's it!

Pike perch baked in beer and mustard is my favorite recipe!

As promised at the very beginning, the recipe for a very unusual dish. Obviously not for kids!

Ingredients

Pike perch - 1 kg fillet
Onion - 1 pc.
Tomato - 1 pc.
Lemon - 1 pc.
Mustard - 1 tbsp.
Salt - to taste
Spices - to taste

How easy it is to bake pike perch in beer and mustard - we surprise guests!

Dry the prepared carcass in a convenient way. Rub it with salt and spices. Let it marinate. Now we will make the sauce by combining the juice of half a lemon and mustard. After cutting the tomato, onion and the other half of the lemon, put them inside the fish. Putting it in foil, pour sauce and bake at a temperature of 200 degrees in the oven for 20 minutes. Beauty!

Delicious zander fish hodgepodge

Fish sauce? Yeah why not? A rich broth flavored with goodies will make pike perch a welcome ingredient on your menu!

Ingredients

Pike perch - per 1 kg
Onion - 1 pc.
Carrot - 1 pc.
Pickled cucumber - 1 pc.
Olives - 50 g
Lemon - 1 slice
Salt - to taste
Spices - to taste
Butter

How to make zander fish hodgepodge even tastier

Prepare the carcass by removing the scales and entrails. Then, having separated the head, tail and ridge, we will send them to boiling water flavored with spices. While the broth is cooking (no more than 7 minutes (if the head is small), cut the rest of the ingredients. Fry the onions and carrots in oil, and after 5 minutes of cooking, put them in a saucepan along with pike perch fillets. Take out the head and other parts and select the meat, if it is Really. After 3 minutes, we will take out the fillet and, having cut it finely, send it back along with pieces of pike perch from the head, with pickled cucumber and olives. We will fill the hodgepodge with lemon. You will like it! By the way, we take a little water and add it if it is not enough. The hodgepodge should be thick.

It is better to clean frozen fish without completely defrosting it.
Wash fish only from the tap.
Do not forget to dry before frying in any way.
Do not digest pike perch! Readiness to know is easy - just see that the meat is peeling off the ridge.
Preserve the softness of meat and vitamins by boiling it in cheesecloth, and only then cut it.
To use pike perch in salads or in aspic, boil the carcass to a boil, after about five minutes remove the bones from it and cook again for several minutes.
Fry pike perch in a small amount of oil before stewing, and preferably in a cast iron skillet.
The fish is salted and peppered a quarter of an hour before frying.
In order for the fish to brown, it is necessary to bread the pieces with dried ones.
Juicier and rosier pike perch will come out after frying for 5 minutes and bringing to readiness in the oven.
Bake the fish for no more than 10-20 minutes

The secrets of cooking pike perch from the leading chef

Pike perch is good in any form, but the most delicious is stewed.
Don't forget to coat in flour before frying.
Fry only in well-heated oil - vegetable and butter (in half), but on the first side - longer.
Small fillets will not curl in the pan if they are cut a little across.
Do not keep the fish in the oven for exactly as long as it should be - take it out a few minutes before it is ready.
The fish will be better salted if it is held a little in salt water (we are talking about large pieces).
Do not cook a lot of fish in a large saucepan - better in small portions, but in a small amount of water.
The meat will be more tender and odorless if it is stewed for a minute or two in milk.
It is better to remove the skin after cooking, so it will retain all the juices.
Do not defrost in water!

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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?