Pike perch with porcini mushrooms royally. Homemade dishes on the festive table: recipe

The first thought that comes to my mind after returning from a successful zander fishing is: Why not please the family and make “Pike perch royally”? I will be happy to tell you how to make this truly Royal dish!

Required Ingredients:

• fresh pike perch 2-4 kg;
• mushrooms 6-8 mushrooms (can be replaced with dry, frozen or boiled);
• 2 large onions;
• 1 medium carrot;
• mayonnaise 250 gr;
• cheese 200-300 gr;
• 1 lemon, some greens;
• pepper, salt and sugar to taste;

Time spent: 1.5 hours. Well, this is no longer a waste of time, but rather, its acquisition!

1. First things first, carefully clean and wash the fish. I will not stop reminding you that fish “does not like water”, i.e. frequent washing-rinsing in the process of cutting-cooking. After washing, be sure to blot it dry with a paper towel or napkin. We remove the head along with the pectoral fins. Cut out the ventral and caudal fins.

2. Then we proceed to filleting (remove the fillet). To do this, we cut along the zander's back along the dorsal fins. Carefully cutting the meat on the ribs, we flatten the fish in full length on both sides of the ridge and dorsal fins .. Now we have two halves of boneless meat - fillet on the skin. We put the half on a cutting board and with a sharp thin knife we ​​cut the meat obliquely, at an angle to the board, remove it from the skin. A similar procedure has already been described by me in the recipe for “Dumplings of zander”. It turns out two oblong plates with a thickness of a finger and a half.

3. Then we cut the clean fillet at an acute angle into rounded “pancakes”.

4. Let's move on to the next important part of the "cooking witchcraft" - preparing the filling! To do this, we need: porcini mushrooms, onions, carrots, mayonnaise, cheese, herbs, lemon, black pepper, salt and sugar. Finely chop the onion and carrot with a knife and fry in a pan until a light golden hue. We chop fresh porcini mushrooms into plates and add at the very end of frying. Here it is necessary to clarify - the mushrooms must be selected, strong, young, old "washcloths" will not work! On a baking sheet greased with vegetable oil, lay the fish "pancakes", grouping the individual "islands". Portion size can be easily varied by collecting fish 1-2-3 plates together. Lubricate them liberally with mayonnaise and spread the onion-carrot-mushroom mixture on top. Then a little ground black pepper, salt and sugar. Hard, maybe a little overripe cheese, chop on a coarse grater and thickly sprinkle our “islands” with it. We close everything with a sprig of greens and a circle of lemon and into the oven!

We don’t know if pike perch was prepared like this for the kings, but the name of the dish clearly obliges. Doing all the manipulations with the products, the question involuntarily arises: “How many chefs worked on the creation of just one dish?”. But it’s still worth trying to cook royal pike perch, at least in order to taste the food of kings at least once. In addition, royal treats will undoubtedly become the main dish of any celebration.

Products:
zander (fish weighing approximately 1.2 kg);
hard cheese (100 g);
butter (100 g);
salt (half a spoon);
breadcrumbs (half a glass);
boiled chestnuts (peeled) - about 10 pieces or 400 g;
thick sour cream (3 large spoons);
black pepper (a quarter of a teaspoon);
for the dough - 2 tablespoons of butter, the same amount of sour cream and flour. Cooking:
1. Peel and fillet the fish (be sure to remove all the bones). Cut the zander fillet into medium pieces.
2. Grate the cheese on a fine grater.
3. Take a porcelain mold (it can be small, but always deep), grease it with butter (no more than 10 g), sprinkle with breadcrumbs, put butter cut into small cubes (about 50 g) and two tablespoons of sour cream.
4. Next, lay out the fish in the form, sprinkle it with salt and grated cheese.
5. Put boiled chestnuts on top and pepper.
6. Then we repeat all the layers again: crackers, butter, sour cream, fish, etc. We do this until the form is filled almost to the brim.
7. Top everything with a glass of hot water.
8. Next, we begin to prepare the dough: beat the butter into foam, add sour cream and flour to it. The dough should be tough but soft. Next, roll out the dough with a layer about 5-7 mm thick.
9. We cover our form with this dough, in which fish and other products are laid. Brush the top of the dough with the beaten egg.
10. Preheat the oven to 180 ° C and bake until the dough is browned.

Everything, the famous royal treat is ready. True, this dish is supposed to be cooked in the oven, but in the oven it turns out no less tasty.

Royal pike perch with porcini mushrooms (5 portions)

Products:
fresh pike perch (1.5 kg);
porcini mushrooms (10 pcs.) - can be replaced with dried ones;
bulb (two medium heads);
carrot
lemon (small);
dill (large bunch);
ground pepper;
salt (half a small spoon);
mayonnaise (one package);
hard cheese (200 g);
butter and vegetable oil (two tablespoons each);
sugar to taste.

Cooking:
1. Fillet the pike perch and cut it into portioned small pieces. Sprinkle them with juice from one lemon, salt and pepper to taste.
2. Chop carrots and onions into strips and fry in butter (butter).
3. Cut porcini mushrooms (if you take dry ones, soak them for half an hour), cut into strips, add to the roots in a pan and fry everything together for another two minutes.
4. Next, take a baking sheet, grease it with oil (vegetable), put the chopped pike perch fillet on it, pour mayonnaise on top (you can replace it with milk mixed with beaten eggs or sour cream seasoned with spices).
5. Put fried mushrooms and roots on mayonnaise, sprinkle with salt and pepper again (a little, do not forget that mayonnaise is also salty). Add some sugar (literally a quarter of a teaspoon) and sprinkle everything with grated cheese.
6. Place the tray in the oven (180°C) and bake for half an hour.

Pike perch belongs to the perch genus, so its appearance resembles fish of the same species, for example, pike. Pike perch can be both marine and freshwater. Sea fish is distinguished by a large head and a darker color than that of freshwater.

Pike perch in cooking

You can cook pike perch in a variety of ways. However, the best fish is obtained if it is steamed, baked or stewed. according to most, it comes out a bit dry. The calorie content of this fish is minimal. There are only 84 kcal per 100 g of the product, which makes pike-perch dishes attractive for adherents of a healthy diet. There are many recipes for cooking this fish. And each of them is good in its own way. Let's try to cook two dishes that can be used not only for a homemade lunch or dinner, but also served on So, the first recipe is royal pike perch, and then fish aspic.

Products:

• pike perch - 1.5 kg;
• water - 1.5 l;
• carrots - 1 pc.;
• lemon - 1 pc.;
• onions - 2 pcs.;
• instant gelatin - 2 tbsp. l.;
• salt, spices.

Cooking

1. The pre-cleaned fish is cut into large pieces and placed in water. Peeled whole onions and carrots, a few peppercorns are also added there. Cook for about 10-15 minutes, be sure to remove the foam. At the end of cooking, add bay leaf if desired.
2. Next, pike perch is removed from the broth, cooled and cut into small pieces. The broth is also cooled and filtered. Diluted in advance gelatin is added to the broth and divided into 3 parts.
3. One part of the broth is poured into the dishes for the aspic, put in the refrigerator and allowed to harden a little. Then, carefully, trying not to break, lay out the pieces of fish, pour the second part of the broth and again let it harden. After, decorate with greens, slices of boiled eggs, circles of carrots, pour the remaining third of the broth and put in the refrigerator until completely solidified.

Royal pike perch and aspic are ready! Bon appetit!

We don’t know if pike perch was prepared like this for the kings, but the name of the dish clearly obliges. Doing all the manipulations with the products, the question involuntarily arises: “How many chefs worked on the creation of just one dish?”. But it’s still worth trying to cook royal pike perch, at least in order to taste the food of kings at least once. In addition, royal treats will undoubtedly become the main dish of any celebration.

Products:
zander (fish weighing approximately 1.2 kg);
hard cheese (100 g);
butter (100 g);
salt (half a spoon);
breadcrumbs (half a glass);
boiled chestnuts (peeled) - about 10 pieces or 400 g;
thick sour cream (3 large spoons);
black pepper (a quarter of a teaspoon);
for the dough - 2 tablespoons of butter, the same amount of sour cream and flour. Cooking:
1. Peel and fillet the fish (be sure to remove all the bones). Cut the zander fillet into medium pieces.
2. Grate the cheese on a fine grater.
3. Take a porcelain mold (it can be small, but always deep), grease it with butter (no more than 10 g), sprinkle with breadcrumbs, put butter cut into small cubes (about 50 g) and two tablespoons of sour cream.
4. Next, lay out the fish in the form, sprinkle it with salt and grated cheese.
5. Put boiled chestnuts on top and pepper.
6. Then we repeat all the layers again: crackers, butter, sour cream, fish, etc. We do this until the form is filled almost to the brim.
7. Top everything with a glass of hot water.
8. Next, we begin to prepare the dough: beat the butter into foam, add sour cream and flour to it. The dough should be tough but soft. Next, roll out the dough with a layer about 5-7 mm thick.
9. We cover our form with this dough, in which fish and other products are laid. Brush the top of the dough with the beaten egg.
10. Preheat the oven to 180 ° C and bake until the dough is browned.

Everything, the famous royal treat is ready. True, this dish is supposed to be cooked in the oven, but in the oven it turns out no less tasty.

Royal pike perch with porcini mushrooms (5 portions)

Products:
fresh pike perch (1.5 kg);
porcini mushrooms (10 pcs.) - can be replaced with dried ones;
bulb (two medium heads);
carrot
lemon (small);
dill (large bunch);
ground pepper;
salt (half a small spoon);
mayonnaise (one package);
hard cheese (200 g);
butter and vegetable oil (two tablespoons each);
sugar to taste.

Cooking:
1. Fillet the pike perch and cut it into portioned small pieces. Sprinkle them with juice from one lemon, salt and pepper to taste.
2. Chop carrots and onions into strips and fry in butter (butter).
3. Cut porcini mushrooms (if you take dry ones, soak them for half an hour), cut into strips, add to the roots in a pan and fry everything together for another two minutes.
4. Next, take a baking sheet, grease it with oil (vegetable), put the chopped pike perch fillet on it, pour mayonnaise on top (you can replace it with milk mixed with beaten eggs or sour cream seasoned with spices).
5. Put fried mushrooms and roots on mayonnaise, sprinkle with salt and pepper again (a little, do not forget that mayonnaise is also salty). Add some sugar (literally a quarter of a teaspoon) and sprinkle everything with grated cheese.
6. Place the tray in the oven (180°C) and bake for half an hour.

Royal pike perch with mushrooms (second option)

Products:
pike perch fillet (about 800 g);
onions and any mushrooms (ratio 1:1);
mushroom cube;
mayonnaise;
flour (three spoons);
salt;
butter (two tablespoons);
eggs (three pieces);
vegetable oil (two tablespoons);
grated cheese (three tablespoons).

Cooking:
1. Cut the fish fillet into medium-sized pieces, salt them, bread them in flour and fry over medium heat until golden brown (the pike perch should remain a little damp inside).
2. Cut the onion into half rings and fry in butter (butter) until pale golden brown.
3. Finely chop the mushrooms or any other mushrooms, pour them into the pan with the onions and fry everything together for another five minutes.
4. Boil the eggs, grate them on a coarse grater and mix with the onion-mushroom mixture. Let cool 10 minutes.
5. Then add a little mayonnaise and one mushroom cube to the cooled mass (taste it so that it does not turn out too salty).
6. Grease a baking sheet with vegetable oil, put pieces of fried pike perch on it, top with a mixture of onions, mushrooms, mayonnaise and seasoning, sprinkle with grated cheese and bake for at least half an hour.

As you can see, the last two recipes are prepared much easier than a real royal pike perch. But they will help out a lot when guests are almost on the doorstep and you need to quickly cook something tasty and original.

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Pike perch is a delicious fish. Its white meat has the most delicate taste, is absolutely not lean and has practically no bones. Amazing dishes are prepared from this fish: rolls, zrazy, stewed, fried under various sauces - they prepare stuffing for baking from it, introduce it into salads. Baked pike perch is especially good.

Pike perch baked in the oven

Pike perch baked in pieces is an excellent dish that can be the highlight of both a gala event and a family dinner. Households will be delighted with the tender fillet under a crispy crust. For cooking, take two medium-sized fillets of fresh or frozen pike perch. The main thing in preparing for baking is to remove all the bones, although there are very few of them. Sweet pepper will be a great addition to a delicious fish, free it from seeds and cut into large pieces, onion into half rings. Fry vegetables in a saucepan. Peppers should be soft and onions should be golden brown. In a greased baking dish, place the fillet and sprinkle generously with spices. Top with a mixture of onions and peppers. Let's get to the sauce. To do this, combine sour cream with cream and finely chopped dill. Pour the sauce over the pike perch so that it is evenly distributed over the entire surface. We heat the oven to a temperature of 200 degrees and place a mold with a fish in it. After twenty-five minutes, we take it out and sprinkle the dish with hard cheese, grated on a medium grater. Put the mold back in the oven until the cheese melts and turns into a delicious golden crust. A green sprig of parsley or dill will be the final touch of this culinary masterpiece.

How to bake whole pike perch in the oven

Pike perch baked in the oven Whole, looks just royal. This gourmet dish has a unique taste. Fresh pike perch is better for baking, but if you don’t have one, then frozen one is also suitable, you just need to defrost it in the refrigerator and gradually. Fresh fish must be really fresh. In order to verify this, you need to take the carcass in the middle and pay attention to the position of the head and tail: if the fish have them drooping, then this is a sign that it is stale in anticipation of the buyer. In fresh pike perch, the carcass should be elastic, the eyes should be clear.

When butchering the carcass, first of all, remove the fins with kitchen scissors, as they are very hard and prickly. Then you can start cleaning. If you put the ear in boiling water for a couple of seconds, it will make cleaning much easier. To prevent the scales from flying in all directions, you need to clean the fish in water, or make a simple device in the form of a protective screen from a used plastic bottle. When baking the whole head and tail, it is not necessary to remove the gills and eye sockets. When gutting, you also need to be careful not to damage the gallbladder, which is very close to the head, as you can spoil the taste with bitterness. The bones are cut out. We make cuts throughout the carcass. Sliced ​​onion, fried until translucent. Rub the fish with salt and herbs. We put the onion into the cuts., Lubricate the baking sheet with fat, pour the remaining onion and place the fish on top. We bake for half an hour at 180 degrees. At this time, prepare the sauce: mix sour cream with red pepper. At the end of cooking, we take out a baking sheet and pour the pike perch with sauce. We send it to the oven to acquire a golden crust, this process will take about ten minutes. This delicious and tender dish can be served with boiled rice, mashed potatoes or fresh vegetables.

Oven baked pike perch in foil

Prepare the carcass for baking in the manner described above. Make transverse cuts on the carcass. Salt, rub generously with spices and set aside for 20 minutes. Insert a ring of lemon and tomato into each incision. Prepare the sauce: combine mustard with lemon juice. Arrange pike perch on foil, grease with sauce on all sides. Stuff the fish with tomato slices, half rings of onion and lemon. Grind the stuffed carcass with the remaining onion and wrap in foil. Put the mackerel on a baking sheet and bake at 200 degrees for half an hour. At the very end of the baking process, the fish can be opened to get a golden crust.

Pike-perch baked with vegetables

Cut the potatoes into circles, chop the onion into half rings, tomatoes into neat rings, grate the carrots on a coarse grater. Divide the fish fillet into medium pieces. For baking, you should take a ceramic form, grease it with vegetable oil and lay out all the components in layers. Divide vegetables into two parts. The first layer is potatoes, salt and add a little garlic for spiciness. The second is onions plus carrots, the third is chopped dill or parsley, now it's the turn of pike perch. Lay the next layers in reverse order. Completes all the potatoes, which should be well salted. Grate hard cheese. Heat the cream, add a third of the cheese (put the rest on top), pepper and pour over the dish. Preheat the oven to 220 degrees and bake the pike perch for 40 minutes.

Pike perch baked in foil in the oven

Let's cook pike perch in a hurry, as it will be very fast. Clean the pike perch to make it less of a hassle, use the tips above. We cut off the tail, fins with scissors, pull out the insides. We rub the pike perch with salt and spices. Wrap in foil and send to the preheated oven. After thirty minutes, you can feast on the fish. Pike perch is such a tasty and healthy fish that even in such a simple performance it will have a divine taste.

Delicious pike perch in the oven

Let's prepare the carcass of pike perch. At first it looks big, but after it loses its tail and head, its size decreases significantly, but the main thing is that this does not detract from the taste. After gutting, we make longitudinal cuts throughout the fish and insert lemon slices there. Our filling will consist of chopped parsley, onion and garlic. Be sure to make the sauce, otherwise the fish will be dry. For the sauce, take sour cream, salt, add spices and garlic. Mix the filling with part of the sauce and stuff the pike perch. We put the carcass on the foil and generously grease the sauce. Wrap tightly in foil and send to a preheated oven for twenty to thirty minutes, depending on the size of the fish. In order to get a golden crust at the end of baking, open the foil. When ready, pike perch looks appetizing, and the taste is at its best.

Pike perch baked with rice and eggs

Let's start with the filling. Boil white long-grain rice in salted water. We cut the eggs, mix with rice, add turmeric, by the way, an excellent and healthy seasoning that goes well with rice. Add two fresh eggs to the mixture. We combine the filling with finely chopped dill and 1 table. l. melted butter. We rub the carcass of pike perch with salt, pour over with lemon juice and leave for half an hour. After the time has elapsed, we fill with the mixture and sew up the abdomen with threads. When gutting the carcass, the head and tail are not removed. Roll the fish in flour and sprinkle with breadcrumbs. We spread the pike perch in a baking dish, pour over with oil and bake in a preheated oven for forty minutes. If you still have the filling, then you can put it into molds and bake rice-egg soufflé. This will take another twenty-five minutes.

Pike-perch baked with basil, rosemary and lemon

Rub the pike perch with salt and pepper. Spread foil on a baking sheet, place the fish, put basil and lemon slices inside, cover the carcass with rosemary sprigs and lemon slices. Top well with olive oil. Close the foil, heat the oven to 200 degrees, send pike perch there and bake for 25 minutes, then open the edges of the foil and bake for about five minutes to make the fish brown.

Pike-perch baked with rosemary and garlic confit

Peel the pike perch and remove the gills and entrails. Season the carcass inside and out well with salt and pepper. Heat the oil in a frying pan, pour the garlic cloves into it and simmer over low heat for fifteen minutes. Put out the burner, leave the garlic under the lid for another half hour. Spread foil on a baking sheet. Brush the fish with garlic oil inside and out. Stuff pike perch with rosemary sprigs and garlic cloves. Wrap the foil in an envelope, bake the fish in the oven for twenty-five minutes

Pike perch with mushrooms in cheese and cream sauce

You can buy a whole pike perch and gut it yourself, clean it, or you can use it ready-made. Salt the fish, pepper, squeeze the juice of half a lemon (it will kill the smell), sprinkle with coriander. Leave for half an hour. We pass the onion, add the mushrooms cut into plates and simmer until cooked under the lid. If there is a lot of liquid, drain, but do not pour. Let's get to the sauce. Three hard cheese on a fine grater, add cream and mushroom liquid. We cover the baking dish with foil, place the fillet on it, on top - mushrooms with onions. Pour the whole dish with creamy cheese sauce. We close the envelope and send it to the oven at 200 degrees. After twenty minutes, open the foil and leave in the oven for another 10 minutes. As you rightly guessed, in order to get a golden crust. Cut the finished dish into portions, pour over the sauce and garnish with a sprig of parsley.

Pike perch baked in the oven with potatoes

We clean the pike perch, remove the backbone, fins, gut, make transverse cuts. Rub the finished carcass with salt and pepper. Boil potatoes until half cooked. Chop the onion in half rings and fry in butter until transparent. We fill the incisions with a beam. We cover the baking sheet with foil. We place a perch on it. We cut the potato tubers into four parts and lay them side by side. We heat the oven to 200 degrees and send the dish there for thirty minutes. We take out and grease the fish with sour cream, after which we bake for another ten minutes.

Pike-perch baked with buckwheat

Pike perch is a dietary fish, and buckwheat is a healthy cereal. The combination of these two products will not only allow you to enjoy the most delicate taste, but also enrich the body with useful substances. Prepare the fish, divide it into small pieces, sprinkle with salt and pepper on top, put in a bag, add buckwheat, butter, Knorr dry mix. Tie off the sleeve and shake well to mix all the ingredients. Preheat the oven to 180 degrees, bake for fifty minutes.

Pike perch is a delicious dietary fish with a delicate taste. You can find other recipes for cooking dishes from this appetizing fish on the VilingStore website.