How to cook pike perch delicious: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pike perch is an extremely tasty and tender fish with dietary white meat and many useful trace elements. In addition, this product is famous for the absence of an unpleasant odor and a small amount of bones. In addition, this fish is suitable for almost all occasions, because literally anything can be cooked from it.

If you have this product, you face a difficult choice: what exactly to cook from it? Indeed, from this fish you can make a lot of various and unusually tasty dishes: aspic, and casserole, and fried delicacy. Only one thing is important - to know how to cook fish (perch), and take into account all the features of this product in the process.

Probably, every housewife wants to somehow diversify the daily menu and pamper her family with unusual dishes. How to cook pike perch? It turns out that you can do almost anything with this fish: boil, fry, stew, and stuff. And real craftsmen even make cutlets, zrazy and even rolls from it. In fact, there are a huge number of recipes that will tell you how to cook pike perch. This fish is good and original in every one of them.

An important advantage of zanderIt also lies in the fact that due to lean meat, it is recommended for use by those who seek to lose weight or lead a he althy lifestyle. It is noteworthy that despite its low calorie content, this fish is rich in nutrients and nutrients. So those who are on a diet due to illness should also not deny themselves the pleasure of enjoying the most delicate taste of this delicacy. True, in order to get not only tasty, but also a truly he althy dish, you need to know exactly how to cook pike perch.

Product selection and preparation

First of all, you should learn how to select the right fish. After all, the secret of a truly deliciously prepared dish lies primarily in the quality and freshness of the original product. Be sure to check the gills of pike perch - they should have a bright scarlet color. Then inspect all the fish: the skin should be smooth, the eyes should be clean, not cloudy, and the meat itself should be elastic, with a pleasant smell. If you wondered "how to cook pike perch in the oven", keep in mind that it is best to choose small carcasses. The smaller the fish, the juicier the dish made from it will be.

Preparing zander is pretty easy. In principle, the scheme is standard: you need to carefully clean the carcass, rip open the abdomen and remove the insides. Gills should also be obtained. Then rinse the fish thoroughly under water. Immediately before cooking, remove excess moisture from the walleye with paper towels. Only after that you can start the culinary process.

Howcook zander in foil

Extremely appetizing, he althy and nutritious fish is baked in the oven with vegetables, spices and lemon. If you do not know how to cook pike perch deliciously, be sure to pay attention to this simple recipe for cooking carcasses in foil. Moreover, the process will not take you too much time and effort. You only need to prepare the pike perch, and the technique will do the rest for you.

Product List

If you decide to bake a whole fish, buy all the necessary ingredients in advance:

• about 1 kg carcass;
• large onion;
• a small bunch of parsley or dill;
• big tomato;
• lemon;
• 2 tablespoons French mustard;
• 1 tbsp vegetable oil, preferably olive oil;
• 2 teaspoons of s alt;
• a pinch of ground pepper and other spices to your taste.

Cooking

First of all, of course, prepare the fish. On the sides of the carcass, make the same transverse cuts every couple of centimeters. Thoroughly rub the belly and outer part of the pike perch with a mixture of spices and s alt, then leave to marinate for half an hour. In the meantime, you can prepare the vegetables.

Cut the tomato and onion into thin half rings. Cut the lemon in half: cut one part into rings, and squeeze the juice from the second into a separate container. Then add mustard to it, mix and brush the fish with this mixture. After the pike perch is marinated, put the carcasson foil greased with oil. Insert sliced lemon and tomato rings into the cuts. Spread the onion all over the carcass and sprinkle with chopped greens.

Then wrap the foil in an envelope and place it in the oven heated to 200 degrees for half an hour. Usually this time is enough to cook the fish. But if you stocked up on a large carcass, then extend the baking for another 15 minutes. On this preparation can be considered finished. By the way, if you want your pike perch to be covered with a beautiful golden crust, open the foil 10 minutes before the dish is ready.

Perhaps the best side dish for such a fish would be boiled rice or mashed potatoes. You can decorate the cooked dish with lemon slices, sprigs of herbs and olives.

How to cook pike-perch aspic

This dish will be an excellent decoration for any festive table. Although a delicate, transparent, beautiful cold appetizer can become an exquisite addition to even a simple dinner. This is also a great option for those who do not know how to cook pike perch. It may not be easy to prepare aspic, but if you tinker a little with the fish and do everything right, then you will be rewarded for your efforts with a delicious delicacy.

Composition

So, if you decide to give your preference to this appetizing appetizer, pre-prepare:

• kg carcass;
• one large onion and one carrot each;
• parsley root,celery or parsnips;
• a small bunch of greens;
• bay leaf;
• 30g instant gelatin;
• a pinch of black and allspice;
• s alt to taste.

Cooking process

Prepare the fish: remove the husks, fins, gills and entrails. Cut off the tail, head and put in a deep saucepan along with the celery root, carrots, onions, peppers and bay leaves. By the way, vegetables can not be cut. You can also put parts of fish with pieces of meat here: for example, cut fins and large bones. Fill all components with 1.5 liters of water.

The broth should be boiled for an hour over low heat. Do not forget to periodically stir and remove the foam. Then add the chopped carcass to the broth and cook for another half hour. Then carefully remove the fillet pieces from the liquid. For this, it is most convenient to use a slotted spoon. Get out the carrots and celery - they can be beautifully chopped and used to decorate the dish. Strain the broth itself several times through cheesecloth.

Spread the pieces of pike perch in several deep containers, add chopped vegetables and sprigs of greens. Then dissolve the gelatin in the warm broth and pour the liquid over the top. You can also use olives and lemon slices for decoration. True, citrus must be added a little later so that the aspic does not turn out bitter.

Wait until the broth has cooled down and put it in the refrigerator for several hours until fullsolidification. And it is best to leave the aspic for the whole night. It is customary to serve zander jelly with horseradish.