What dish can be prepared from pike perch. Recipe for cooking with potatoes

08.03.2015

Pike perch is one of the favorite types of fish among housewives. From this tasty, tender and healthy fish, you can cook a lot of dishes. However, in the preparation of pike perch, whether it is stewing, frying or boiling, there are secrets and subtleties - only if they are observed, you can save the maximum benefit and appreciate the unsurpassed taste of this fish in its entirety.

Pike perch is a fish for all occasions. From it you can cook delicious fish soup, meatballs, aspic, zrazy, rolls and much more, it is suitable for both festive and everyday dishes. Pike perch can be boiled, baked, stewed and fried, used as a filling for pies.

1. Pike-perch baked with mushrooms

Ingredients:

• pike perch - 800 g
• forest mushrooms - 250 g
• cream 30% - 250 ml
• onion - 1 pc.
• parsley - 1/2 bunch
• Parmesan cheese - 50 g
• salt to taste
• white pepper (ground) - to taste
• butter - 1 tbsp. l.
• vegetable oil - 2 tbsp. l.

Cooking: preheat the oven to 190ᵒ C. Rinse the fish carcass, dry it, cut into portions. Sprinkle with salt and freshly ground pepper. Spread the fish pieces on the bottom of a heat-resistant dish in a single layer.

Heat butter and vegetable oil in a small skillet. When the butter stops foaming, add the onion and sauté until soft. Add mushrooms, salt and pepper (to taste). Cook, stirring, 4-5 minutes. Pour cream over mushrooms and mix well. Pour the sauce over the fish.

Spread the mushrooms evenly over the entire surface. Place in preheated oven and bake for 20 minutes. After the specified time, sprinkle the fish first with parsley, and on top with grated Parmesan cheese. Bake for another 10 minutes - the cheese should be well browned. Remove from oven and serve immediately!

2. Pike perch cutlets with Polish sauce

Ingredients:

• zander (fillet) - 80 g
• fish fillet (for example, tilapia) - 80 g
• white bread - 40 g
• onion - 20 g
• milk cream (33%) - 20 g
• asparagus - 3 pcs.
• chicken eggs - 1 pc.
• breadcrumbs
• butter (melted) - 30 g
• lemon juice - 3 g
• onion - 2-3 feathers
• lemon (for serving) - 0.5 pcs.
• salt, pepper - to taste

Cooking: Pass the fish fillet through a meat grinder, add bread, onions, a little cream, salt and pepper to taste.

Peel and blanch the asparagus for 2-3 minutes in boiling salted water. Then remove the asparagus and cool in ice or cold water.

Form cutlets from minced fish, roll in breadcrumbs. Fry cutlets in sunflower oil and put on a plate.

Prepare Polish Sauce. Heat melted butter in a frying pan. Add lemon juice and finely chopped chives.

Boil a poached egg. Put the asparagus on a plate to the cutlets, after cutting off the lower part of the stems. Garnish with a slice of lemon and lettuce leaves. Drizzle with sauce. Lay out a poached egg.

3. Pike perch with tomatoes and lemons

Ingredients:

• zander - 1 pc.
• tomato - 2 pcs.
• lemon - 2 pcs.
• salt, red and black pepper - to taste
• mustard - 2 tbsp. spoons of mustard
• onions - 1-2 pcs.

Cooking: clean the fish, wash it well, make cuts. Rub all fish with salt and pepper. Leave for 10 minutes. Next, put a slice of lemon and tomato in each cut. Peel off the skin of the lemon, it gives a strong bitterness.

Put the fish on a sheet of foil and grease with the prepared sauce (juice of half a lemon + mustard). Lay the onion on top. We wrap the fish in foil and send it to a preheated oven to 200 degrees. Bake zander for 30 minutes.

4. Pike perch cutlets with Tartar sauce

Ingredients:

• pikeperch fillet (or other fish) - 500-600 g
• egg - 1 pc.
• butter - 50-60 g
• onion - 1 pc.
• breadcrumbs
• salt/pepper - to taste
• vegetable oil - for frying

For the tartar sauce:

• mayonnaise - 3 tbsp. l.
• sour cream - 3 tbsp. l.
• garlic - 2-3 cloves
• pickled cucumbers - 100 g

Cooking: skip the fish fillet through a meat grinder. Next, we skip the oil first, and then the onions. It is better to skip them in this sequence, so that later it will be easier to wash the meat grinder.

Break the egg into the minced fish, season with salt and pepper. We beat the minced meat several times, lifting it on our hands and throwing it into a bowl so that it becomes plastic, lush and molds well.

We form meatballs. Dip each in beaten egg and roll in breadcrumbs. We spread it on a cutting board and send it to the freezer for half an hour. So they will keep their shape better when frying.

At this time, we make the tartar sauce. Pass the garlic through a press, rub the cucumbers on a fine grater. We mix all the ingredients: mayonnaise, sour cream, garlic and cucumbers. The sauce is ready!

Fry in a hot frying pan with a sufficient amount of vegetable oil until golden brown. Place on a platter and pour over the sauce.

5. Fish baked with cheese

Tender fish fillet baked in the oven under a cheese cap. The fish is very juicy and tender, with a light lemon flavor and delicious melted cheese. Fish baked with cheese is a simple, healthy and tasty dish.

Ingredients:

• fish fillet (perch, etc.) - 500 g
• cheese - 50 g
• sour cream - 2 tbsp
• lemon - 1⁄4 part lemon
• salt, pepper - to taste

Cooking: Grate the zest from part of the lemon on a fine grater (it will turn out about a teaspoon of zest). Cheese grate on a coarse grater.

Salt the thawed fish, pepper on both sides, put in a mold. Sprinkle with lemon zest and drizzle with a little lemon juice. Lubricate with sour cream. Sprinkle with grated cheese. Put in an oven preheated to 180 degrees. Cook 20-25 minutes.

Bon appetit!

Culinaries around the world use pike perch meat to prepare various gourmet dishes. This fish is good in any form, whether it is fried, boiled, stewed with vegetables or baked in foil in the oven. Not everyone knows that you can cook from pike perch not only tasty, but also a dietary and healthy dish.

It is not for nothing that doctors and nutritionists recommend including protein-rich and at the same time low-calorie meat of this fish in their daily diet. Before you cook pike perch, it must be cleaned of scales and gutted. To do this, you need a knife, scissors and a cutting board.

1. Remove the fins with sharp scissors and place the carcass in cold water for 5-10 minutes;
2. With a knife, make cuts along the scales - this will facilitate cleaning;
3. Dip the fish in boiling water for a couple of seconds. Under the action of boiling water, almost all the scales will peel off, and the remaining scales can be easily removed with a sharp penknife;
4. We put the cleaned and washed fish on a cutting board and make a longitudinal cut from tail to head;
5. Carefully remove all the insides;
6. We remove the black film located on the inside of the belly and rinse the carcass under cold water;
7. In order to cook a whole pike perch, you should remove the gills or cut off the head.

The simplest recipes for preparing tender and juicy meat of this fish are presented to your attention. You can cook this fish deliciously in various ways. The simplest is just to fry. Since pike perch is not a fatty fish, it is better to cook it in batter, flour or breadcrumbs.

Sliced ​​steaks from the carcass of the vessel, pre-rub with spices and refrigerate for 15 minutes. Pour vegetable oil into a preheated pan, roll the marinated steaks in flour or batter and fry on each side for 10 minutes, until golden brown.

Fried fillet with spicy sauce

In order to quickly and tasty cook a light dinner with a spicy sauce, we need:

• Fillet - 500 gr.
• Chile - 1 pod
• Ginger
• Garlic
• Lemon
• Olive oil - 5 tbsp. l.
• Sunflower oil
• Black pepper.

Cooking:

1. Finely chop the dill, chili pepper and garlic, and fry in a pan with olive oil for several minutes.
2. Add the ground ginger, salt, black pepper and lemon juice to the vegetables, stir and remove the pan from the heat. The sauce is ready.
3. Fry the fillet in vegetable oil until tender.
4. Serve the cooked, fried fish with the resulting spicy sauce.

Pike perch cooked according to this recipe will be great with potatoes and rice.

Pike perch baked in the oven with cheese

This is a fairly easy-to-prepare, tasty and fragrant dish that can be served at the table, both as a cold appetizer and as a main hot dish.

For cooking we need:

• Fillet - 500 gr.
• Sour cream 20% - 100 gr.
• Cheese - 100 gr.
• Cream 10% - 50 ml.
• Bulgarian pepper - 2 pcs.
• Onion - 2 pcs.
• Little olive - 2 tbsp. l.
• Black pepper
• Provencal herbs
• Dill greens.

Cooking:

1. Cut the fillet into portions, sprinkle with pepper, salt and Provence herbs.
2. Add olive oil, mix and refrigerate for 15-20 minutes.
3. Cut the onion and pepper into half rings and fry in a pan until the vegetables are soft.
4. Carefully lay the fillet in a baking dish and cover it with fried vegetables on top.
5. In a bowl, combine sour cream with cream, add finely chopped dill and mix thoroughly.
6. Pour the fillet with the resulting mixture, sprinkle with grated cheese and put in a preheated oven for 30-40 minutes.

Pike perch can be served with rice, fried or boiled potatoes, pearl barley and vegetables. As a sauce, mustard and sour cream with finely chopped herbs and garlic are perfect. This is not only tasty, but also healthy fish, which, if cooked properly, will surprise not only guests and all members of your family with its unusual taste!

Video recipe for pike perch:

Pike perch is a predatory fish that lives in rivers and fresh water. In terms of voracity, it ranks second after the pike. Due to its high mobility and aggressiveness, there is little fat in pike perch, which makes it possible to classify it as a dietary product. Its white and tender meat is suitable even for the first feeding for babies. In our article, we will present the chemical composition and nutritional value, tell you whether pike perch is bony or not, and explain how to properly clean this predator. Here we will offer simple recipes for delicious and healthy dishes.

Nutritional value and calorie content of zander fish

Among freshwater fish, this predator takes pride of place. It lives in deep water in clean waters, so its meat has a pleasant color and smell. Many are interested in the question of whether pike perch is fatty or not.

The meat of this predatory inhabitant of fresh water contains a lot of easily digestible protein, enough water and no carbohydrates at all. It contains a minimum amount of fat. At the same time, 75% of them are represented by mono- and polyunsaturated fatty acids. Anyone who prefers to cook pike perch should not worry about the figure. This is a low-fat fish with a low calorie content (84 kcal) and a rich vitamin and mineral composition. The amount of proteins is 18.4 g, fats - 1.1 g, water - 80 g per 100 grams of the product.

Pike perch contains up to 20 amino acids important for humans, as well as vitamins A, B1, B2, C, PP, E. The fish contains a sufficient amount of potassium, phosphorus, calcium, sodium, magnesium and iron.

Regular consumption of zander meat contributes to:

• harmonious development of the child;
• improving brain function;
• normalization of the stomach and intestines;
• lowering blood glucose and cholesterol levels;
• improve the condition of the skin, nails and hair;
• decrease in blood density;
• normalization of metabolism and improvement of the general condition of the body.

Vitamins, minerals and have high antioxidant properties.

Pike perch: bony or not?

There is no doubt that the meat of this freshwater predator is useful. Pike perch fish has no less pleasant taste. The meat of this deep-sea inhabitant of the reservoirs is distinguished by its delicate texture, white color and pleasant smell. It contains practically no bones, which is a great advantage.

Pike perch is not so easy to clean because of the hard and tight scales to the skin. We will tell you how to do it right below.

How to clean zander fish?

You can remove the scales with a sharp knife with a serrated edge, special scrapers or a vegetable peeler with a longitudinal blade. Fish should be cleaned in the following sequence:

1. Use kitchen scissors to remove the prickly fins.
2. Clean the fish with short strokes from tail to head, lifting the scales and removing them. To prevent the fish from slipping out of your hands, it is recommended to rub it with salt before cleaning or pre-dip it in boiling water.
3. Rinse the cleaned fish and place on a cutting board.
4. Gut zander. To do this, make a longitudinal incision from the tail to the head, revealing the belly of the fish.
5. Pull out the insides, being careful not to damage the gall sac. Separate the fat lining the belly, milk or caviar.
6. Remove the black film inside and rinse the fish thoroughly.
7. Cut into serving pieces.

If you want a fillet, you need to make sure that pike perch is bony or not. As mentioned above, the dietary meat of this predatory inhabitant of fresh water bodies contains practically no bones. Therefore, you can safely cut the pike perch into fillets and cook a wide variety of dishes from it.

How to cook fish?

Rich in easily digestible protein, dietary pike perch is recommended for weight loss, people with diabetes and diseases of the digestive system and kidneys. This fish can be cooked in any way: boil, fry, stew, bake in the oven or on the grill, stuff, dry, dry, smoke, chop and make delicious steamed cutlets. However, it should be noted that during heat treatment, the calorie content of pike perch increases. For example, it contains 97 kcal, and fried - 180 kcal per 100 grams of the product.

We recommend preparing the following delicious pike-perch dishes: fish soup from the head, aspic, bake in foil with vegetables and sour cream sauce, and also stew in a slow cooker in cream. A side dish of rice, buckwheat or potatoes is ideal for fish.

zander fish soup recipe

The amount of ingredients indicated in the recipe is calculated for a 3 liter saucepan. An ear from the head of a pike perch is prepared in the following sequence:

1. Boil the broth. To do this, you need the head and tail of a pike perch. They need to be well cleaned and washed. It is imperative to cut the gills from the head. Put the fish in a saucepan, cover with cold water, add 5 black peppercorns and a whole peeled onion.
2. Boil the broth for 25 minutes over low heat. Periodically you need to remove the foam.
3. Strain the finished broth through a sieve. Disassemble the head and tail, separating the meat from the bones.
4. Pour the broth into a clean saucepan, salt and add the meat to it.
5. Add chopped potatoes (2 pcs.) And carrots, chopped into strips, into the pan. As soon as the vegetables in the broth boil, pour a handful of millet into your ear. Boil the soup until the ingredients are ready. At the end of cooking, add salt, pepper and chopped dill.

Pike perch baked in foil

Tender, juicy, fragrant and low-calorie fish can be prepared according to the following recipe. The meat is lean and very tasty.

How to cook pike perch fish can be described in step-by-step instructions:

1. Clean the carcass, remove the entrails and head. It can be used to make soup.
2. On the one hand, make transverse cuts to the ridge at a distance of about 1.5 cm from one another.
3. Salt and pepper the fish and leave it on the table for 20 minutes.
4. Prepare a mustard sauce (3 tablespoons) and the juice of half a lemon.
5. Cut the onion into half rings, the tomato and lemon into circles, and then cut them in half again.
6. Put a piece of onion on a sheet of foil greased with vegetable oil. Put the fish on top. Lubricate pike perch with sauce, and insert half a lemon and a tomato into the transverse cuts.
7. Wrap foil tightly. Send the fish to an oven preheated to 200 ° for 30 minutes. 10 minutes before the end of cooking, open the foil so that the pike perch is browned. If desired, you can sprinkle the dish with cheese.

Jellied pike perch

This dish will decorate any festive table, and especially New Year's. For everyone who still does not know whether pike perch is bony or not, and doubts whether it is worth preparing aspic, we recommend that you immediately start this process. There are no bones in this predator, so both adults and children will be happy to eat a dish from it.

Step by step aspic from pike perch is prepared in the following sequence:

1. Clean the fish from scales, remove fins, entrails and gills. Cut off the head and separate the fillet from the bones.
2. In a 3 liter saucepan, boil the broth from the head, tail and ridge. As soon as the water boils, it is necessary to remove the foam. Add whole onion, carrots, peppers, peas. After 25 minutes, salt the broth and add the bay leaf.
3. Remove the broth from the stove and strain through a sieve or cheesecloth. Pour it into a clean saucepan, add the fillet pieces and cook them for 15 minutes.
4. Divide the meat into shapes. Here you can also add a beautifully chopped boiled egg, herbs and pieces of carrots. Strain the broth again.
5. Soak gelatin (2 teaspoons) in cold water for 15 minutes. Add the swollen mass to the hot broth, mix well and pour it into molds. Cool first on the table, and then send to the refrigerator.

How to cook pike perch in sour cream?

Many housewives complain that when baking lean fish in the oven, it turns out dry. To avoid this, it is recommended to cook pike perch in sour cream sauce. Then the meat will turn out tender and very tasty.

How to cook zander fish, we will describe in the following step-by-step instructions:

1. Clean the carcass and cut it into portioned pieces 2.5 cm thick. The head can be used to prepare another dish.
2. Salt the fish, pepper and put on a baking sheet greased with olive oil. Drizzle lemon juice well on top.
3. Prepare a sauce of sour cream with a fat content of 15%, mayonnaise (2 tablespoons), 1 kg of onion cut into half rings, salt and pepper.
4. Pour prepared sauce over fish. Sprinkle grated cheese on top.
5. Bake the dish at 180° for 40 minutes.

Delicious pike perch in a slow cooker

According to this recipe, you can cook Step by step the dish is prepared in the following sequence:

1. Pike perch fillet (400 g) cut into portions. Pour the fish with lemon juice (2 tablespoons), salt, add a little lemon zest, then cover the plate with foil and put in the refrigerator.
2. Sweet peppers, onions, carrots and champignons (100 g) cut into strips. Mushrooms can be chopped into plates.
3. Put the vegetables in a multicooker bowl, adding a tablespoon of vegetable oil to them.
4. Set the "Baking" mode for 5 minutes.
5. Heat cream with a fat content of 10% (200 ml) on the stove. Pour them into the slow cooker to the vegetables, and then continue to simmer the vegetables in the same mode for two minutes.
6. Remove half of the vegetable mass to a plate. Put pike perch fillets on the remaining vegetables. Top the fish with the mass set aside on a plate.
7. Set the "Extinguishing" mode and cook the dish for 20 minutes.

Today, cooking fish is a whole skill that only a professional housewife can handle. But if you have simple and tasty pike perch recipes at hand, accompanied by step-by-step photos, then everything can be implemented much faster.

• Jellied pike perch
• Boiled pike perch
• Fried pike perch
• baked zander
• Pike perch cooked in batter
• Pike perch cutlets
• Fish kebab from zander

Jellied pike perch

You need to start cooking any recipe with the selection of fresh fish. In this case, only the caught zander will be the best option. The optimal size of the fish is within two kilograms, the greater the weight, the worse the taste of pike perch. Next, we go for gelatin and fresh vegetables, which we will also need.

As ingredients you need to prepare:

pike perch - 1 kilogram;
carrots - 1 piece;
onion - 1 piece of medium size;
lemon;
gelatin - 2 tablespoons;
eggs - 2 pieces;
water - 2 liters;
lavrushka - 2 leaves;
salt, pepper to taste.

Advice: you need to prepare the aspic in a metal container. It is strictly forbidden to use plastic containers, as when exposed to hot broth, it can melt or give an unpleasant aftertaste.

We will prepare as follows:

1. If you purchased only pike perch fillets, then in this case it is much easier, but if you have a whole carcass, then you need to scale, gut and remove the fins and tail.

2. Cut the carcass into small pieces.

3. We take a pan, put fish, peeled onions and carrots in it. Don't forget to add salt and spices. You need to cook for about 10-15 minutes.

4. We take out the fish with a slotted spoon so that it does not fall apart.

6. At the preliminary stage, we moisten the gelatin, and then mix it with the broth.

7. We put the fish in layers in the form, then boiled eggs, which were previously cut into circles. You can add lemon or wild berries.

8. Fill everything with broth, so that it is no more than 5 millimeters above the solid mass.

Thus, we get an incredibly tasty aspic that can really surprise you.

Boiled pike perch

The easiest and fastest way to cook this fish is to boil it with the addition of spices. It turns out a dish with a delicate texture and a very delicate taste.

This will require:

1 medium fish;
1 lemon;
spices - red and black pepper about half a teaspoon. You can add a little ginger and coriander to taste;
dill;
salt - to taste, but not more than 1 tbsp. spoons.

Boiled fish has a delicate texture, if everything is cooked correctly, you get an incredible dish. Cooking instructions:

1. The fish is cleaned and washed, cut into pieces, 4-5 cm thick. Next, the marinade is prepared - spices and salt are crushed and mixed together with lemon juice.

2. Prepared pieces of pike perch should be thoroughly rubbed with this composition and left to soak for 30-40 minutes.

3. After that, the fish is boiled for 20 minutes.

4. Before cooking, water must be poured so much that it covers only half of the pike perch.

5. During cooking, you can add dill, which is removed after the end of the process.

7. The best side dishes in this case are boiled rice, or potatoes, you can decorate with herbs.

The recipe is dietary, as the dish contains few calories, very tasty and light. If you have any problems with your stomach or gastrointestinal tract, then this is the best addition to your menu.

Fried pike perch

This fish is great for frying, as it has few bones, which, along with an affordable price, makes it a real find for those who love fried fish.

Ingredients:

1 medium fish;
1 glass of flour;
vegetable oil;
3 art. spoons of soy sauce;
salt and pepper to taste;
optionally, you can also take 50 g of hard cheese.

The fish should be cleaned, washed, cut into pieces. Sift flour and mix with spices. Pre-treat the pieces of pike perch with marinade - soy sauce. Next, each piece must be rolled in flour and fried on both sides until golden brown.

Recommendation: It is best to fry with vegetable oil, do not use olive oil or other types. If you want to give a creamy flavor, then you can use butter.
If cheese is also used in the preparation, it must be grated and sprinkled with pieces of fish already before serving.

baked zander

Another way to cook this fish is to bake it in the oven. It allows you to get a tasty and juicy dish with a golden crust, which, unlike fried pike perch, will be much more healthy.

For this recipe you will need:

0.5 kilograms of pike perch fillet;
150 grams of hard cheese;
1 bell pepper;
2 medium onions;
dill greens;
half a glass of sour cream;
50 milliliters of cream;
salt and pepper to taste.

Advice: You can bake not only in the oven, but also on an open fire.

We will cook according to the following recipe. In no case should you deviate from the intended goal. You should get a delicious baked fish.

We will do everything in the following order:

1. Chopped peppers and onions must be fried in a pan.

3. Make the sauce - mix sour cream, cream and chopped dill.

4. After that, put the fish on the baking dish with the skin down, sprinkle with salt, pepper, spread the onion and pepper over the fish.

5. Pour the mass with the resulting sauce and place in a preheated oven for baking.

6. After boiling the sauce, the dish should be cooked for another 15 minutes, after which it should be sprinkled with grated cheese in advance and returned to the oven until a golden crust appears.

When the dish is ready, it is served on the table, pre-decorated with herbs as desired.

Pike perch cooked in batter

This recipe is very simple and fast. Not only experienced housewives will cope with its preparation, but also those who are just starting to master the art of cooking. It is well suited for both an ordinary lunch and a festive feast. To cook pike perch in batter, you need to take the following ingredients:

1 kilogram of pike perch;
100 grams of vegetable oil;
spices - salt, black pepper, other seasonings to taste;
3 art. spoons of flour;
half a glass of water;
2 eggs.

Important: batter should be prepared only on the basis of chicken eggs. In combination with fish, such components will be incredibly tasty.

The recipe is pretty easy to implement. The most important thing is to do everything consistently, so you can achieve your cherished goal.

Instruction:

1. The fish must be cleaned, fillet pieces without bones should be prepared.

3. During this time, you should prepare the batter - beat the eggs with spices, add water, flour and beat again.

4. Pieces of fish are thoroughly dipped in the prepared mixture and fried on both sides until a beautiful golden crust appears.

5. At the same time, it is necessary to fry in a preheated pan.

Batter is a very interesting option for cooking any meat or vegetables. In this case, the consistency is soft and tender, while it does not burn. The most important thing is not to deviate from the recipe, follow all the recommendations.

Pike perch cutlets

This fish makes excellent meatballs - very tasty, juicy and tender.

For this you need to take:

1 medium sized fish;
2 onions;
1 egg;
200 grams of cream;
300 grams of fresh loaf;
4 tbsp. tablespoons of vegetable oil;
spices - salt, garlic, black pepper - to taste;
a teaspoon of sugar;
100 grams of breadcrumbs for breading.

Fish cakes are probably one of the most delicious delicacies that can be easily served at the table.

You need to prepare as follows:

1. The crumb of a loaf must be crushed and mixed with cream. Cut the fillet from the fish and grind into minced meat along with onions.
2. Add the soaked crumb with cream, egg and spices with sugar to it, stir until a homogeneous consistency is obtained.
3. From the resulting mass, form cutlets, working with wet hands to prevent sticking of minced meat and roll in breadcrumbs.
4. Next, they should be thoroughly fried in a preheated pan on both sides, and then boiled for 15 minutes.

Cutlets can be served with mashed potatoes, pasta or rice porridge. It all depends on your taste preferences. Do not forget about the greens, which also will not be superfluous.

Fish kebab from zander

From this fish you can get an excellent shish kebab with an exquisite and delicate taste. The ingredients for its preparation are as follows:

2 kilograms of pike perch;
150 grams of butter;
50 grams of breadcrumbs for breading;
2 onions;
2 lemons;
spices and seasonings to taste - black and red pepper, coriander, cumin, garlic, salt, soy sauce.

Cooking according to the presented recipe does not have any serious features. It should be done in stages:

1. The fish should be cut into pieces of a convenient size, remove the scales, entrails, fins, tail.

2. Add chopped onion, lemon juice, soy sauce, other seasonings to the fish, mix the ingredients thoroughly and leave in the refrigerator for about 1 hour.

3. Fry the kebab should be constantly turning over to avoid burning.

4. After 10 minutes of cooking, pieces of pike perch are smeared on both sides with butter, previously melted and mixed with crushed garlic, and before the dish is ready, it is sprinkled with breadcrumbs.

5. You can serve pike perch shish kebab by decorating it with herbs and tomatoes.

6. Additionally, you can pour lemon juice over the dish for a special flavor.

Pike perch is a very tasty fish that acquires an excellent taste when smoked or cooked on an open fire. Thus, you will get an incredibly tasty and fried fillet with which you can surprise your family and friends.

Pike perch is a predatory fish with tender fillets and few bones. The white meat of pike perch is very valuable and dishes from it are popular in many countries. Aspic, minced meat, fish soup, stuffing for pies are prepared from pike perch fillet. This fish can be baked in the oven, smoked, boiled and fried. A very tasty dish is obtained from stuffed pike perch baked in the oven.

Before cooking, pike perch is cut, fins and head are cut off, and the insides are removed. The walleye has a hard fin. To remove it, the fish must be placed in boiling water for one minute. When the fish is cut into portions, it needs to be boiled. Boil pike perch for twenty minutes. Pike perch can be prepared in the following way. First, the fish is fried in a pan until golden brown, then baked in the oven for 10 minutes.

Pike perch meat is a dietary product, as it is not fatty and very nutritious. Pike-perch meat also contains a large amount of protein, more than 80%. The white meat of pike perch contains minerals that are very important for humans, among them are phosphorus, iodine and potassium.

If fried pike perch is poured with melted butter before serving, the dish will acquire a richer taste.

To prepare the aspic, the whole pike perch is boiled and if the broth becomes cloudy, egg white is added to it. To do this, egg white is poured into the cooled broth and mixed. After that, the broth must be put on fire, boil for 15 minutes, removed from heat, cool again and strain into another pan through gauze.

Cooking options for pike perch are delicious:

1. Pike perch baked in foil in the oven. For this, pike perch is cut, washed well, salted, seasoned with spices for fish, wrapped in foil and baked in the oven until cooked. In the same way, you can cook stuffed pike perch. The fish is stuffed with parsley, tomatoes, bell peppers and onions.
2. In Korean cuisine, there is a very delicious recipe for making pike perch, which is called "Pike perch salad in sour cream." Pike perch is cut, washed, and cut into small pieces. After the fish is dipped in flour and fried in vegetable oil. The fried fish is laid out in a mold on top, you need to put a chopped boiled egg and fried onions, cut into half rings. Then the dish should be poured with sour cream, sprinkled with grated hard cheese and poured with melted butter. Place the fish dish in the preheated oven and bake for 15 minutes. Sprinkle the finished dish with chopped parsley and dill.
3. Pike perch can be stewed in sour cream. To do this, the fish is cut, washed and cut into pieces. Then the fish should be put in a saucepan greased with butter, put the potatoes cut into circles on top, then the fish and potatoes again. Salt and pepper each layer. After that, everything needs to be poured with sour cream with melted butter and simmer over low heat with the lid closed until cooked. When serving, the dish is sprinkled with chopped parsley.
4. You can cook pike perch fillet in Hungarian style. Fish meat should be boiled in salted water until tender. In a saucepan, fry the finely chopped onion in butter, then add the browned flour, sour cream, ground paprika, a little salted water and simmer for 5 minutes. Pike perch fillets are laid out on a dish and poured over with sauce.

Pike perch with sauce

Products:

• Pike perch - 700 grams
• Butter - 100 grams
• Champignons - 200 grams
• Wheat flour - 1 tablespoon
• Onion - 200 grams
• Sour cream - 100 ml
• Parsley greens - 1 bunch
• Ground black pepper - to taste

Cooking method:

1. Pike perch should be cut, washed well and cut into portions.
2. We spread the fish on a baking sheet, greased with butter, salt and bake in the oven until tender.
3. Next, you need to prepare the sauce. To do this, you need to clean the mushrooms and onions, after which we wash them and cut them into small cubes.
4. We heat the pan, melt the butter and fry the mushrooms for 4 minutes, then add the onion and fry for another 5 minutes.
5. After that, you need to pour in 200 milliliters of broth, add flour and mix everything very well.
6. Then add sour cream, bring to a boil and remove from heat.
7. Before serving, pour the pike perch with sauce and sprinkle with chopped parsley.