Cooking stuffed pike perch: recipe

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

Today we will cook baked pike perch in the oven. A dish such as baked pike perch is native Russian. To make the fish juicy and tender, it needs to be stuffed. The light sourness of the lemon will add freshness to the fish, as well as give the dish an original taste. Among other things, stuffed pike perch has a large number of useful trace elements. This makes the dish not only tasty, but also he althy.

Products for making stuffed zander

Required for the recipe:

• lemon - 2 pieces;
• zander - 800 g;
• bell pepper - 1 pc.;
• onion - 2 heads;
• Frying oil - 50 ml;
• garlic - 1 piece;
• medium carrot - 1 pc.;
• dry mushrooms - 50 g;
• butter - 40 g;
• dill - 50 g;
• rosemary - 1 sprig;
• Italian dry herbs - 1 tsp;
• cream - 75 ml;
• s alt and pepper add to taste.

Preparation of ingredients - 20 minutes. Meal preparation - 50 minutes.

Step-by-step recipe for stuffed zander in the oven

When cooking zander, it is important that the fish is fresh. There are few bones in pike perch, which is an indisputable plus. Do not forget that his meat is lean and tender, so it is mainly baked in paper or foil, and also stewed. The fish will be delicious if cooked properly and not overcooked.

1. First you need to clean the fish from the scales, remove the insides and gills. Gills must be removed, otherwise they will give the fish an unpleasant odor. Once everything is removed, the pike perch should be thoroughly rinsed with cold running water.
2. To free the meat from the bones, you need to make an incision along the ridge, from the side of the abdomen, with a knife. Also, if large bones are caught on the sides, you can pull them out using scissors.
3. Gently release the carcass from the side bones and the ridge.
4. Let's not forget that zander is a freshwater fish, and to get rid of the smell of mud, we will make small cuts on the inside. In them we put thinly sliced \u200b\u200bpieces of lemons. For this we need 7-9 quarters. Lemon will not only eliminate the smell, but also add a delicious taste to the dish.
5. Now you need to sprinkle the fish with Italian herbs and s alt.
6. Fill the pike perch with the finished warm filling, put a sprig of rosemary on top for aroma and beauty.
7. Grease parchment paper with butter, grease the fish with melted butter.
8. Wrap the fish in paper and bake in the oven at 160 degrees.
9. After 30 minutes, increase the temperature to 180degrees. Bake the stuffed pike perch for at least 15 more minutes until fully cooked.

Serve with rice or potatoes.

Preparing stuffing for zander

1. Let's put aside the pike perch and start filling. Finely chop the bell pepper, onion and carrot into half rings.
2. Soak dry mushrooms in warm water. You can also use fresh mushrooms if you wish. Mushrooms will need to be cut into small pieces.
3. Put butter in a frying pan, and then pour vegetable oil, sauté mushrooms and vegetables in this mixture of oils. The combination of butter will give the dish a unique flavor, and vegetable oil will not allow your vegetables to burn.
4. When the filling is almost ready, you need to add cream, as well as garlic and dill. S alt and pepper the stuffing for the stuffed pikeperch before taking it off the stove.