Pike perch dishes of complex preparation. Pike perch dishes: the most delicious recipes with photos

Properly prepared and beautifully served pike perch fish will decorate any table. Almost all pike perch dishes have excellent taste and aroma. The list of recipes is quite extensive; it will not be possible to list them all in one article. We bring to your attention the most best recipes preparing this low-fat predatory fish.

It is stewed, fried, baked, salted, pickled, smoked, cooked in sour cream, royally, monastically. There are endless amounts of food.

To enhance taste qualities pike perch is seasoned with various herbs - thyme, rosemary, dill.

Note! An important task during cooking is to make low-fat fish dishes juicy. Readiness is determined by a cut in the ridge area or the thickest part of the fillet - the meat should turn white.

Garnished with vegetables or rice; in Russian cuisine, potatoes are preferred. The sauce, which is usually served separately, will not be superfluous:

white, made from a broth of heads and bones;
red from fresh chopped tomatoes without skin and seeds;
soy.

It should be borne in mind that the fresher the pike perch, the lighter the sauce. For a frozen product, it is better to prepare it with more fat, but you should not be too zealous with gravies.

Pike perch under marinade

Pike perch is already delicious, but the marinade works wonders with it.

For this dish you need to prepare:

fillet – 1 kg;
lean oil – 70 ml;
flour – 60 g;
carrots – 2 pcs.;
tomato paste – 2 tbsp. l.;
onions – 3 pcs.;
sugar - on the tip of a knife;
cloves – 4 pcs.;
allspice – 6 pcs.;
bay leaves – 2 pcs.

Preparation consists of the following steps:

First, cut the fillet into pieces. Not forgetting about salt and pepper, mix and set aside for half an hour. Place on a sieve, fry in half the entire amount of oil until golden, first rolling in flour.
In the remaining amount of oil, lightly fry the diced onion and coarsely grated carrots. Add pasta, simmer for 4 minutes. Add 100 ml of water, sugar, bay leaf, allspice, cloves, spices and cook, covered, until the carrots are soft.
Place the finished marinade on the pike perch and heat well together (5 minutes).

Best served chilled with a side dish of rice or boiled potatoes.

Royal pike perch recipe

According to this recipe, pike perch is cooked with vegetables. The fish turns out very tender, aromatic and juicy.

At relatively easy preparation at home, the end result can satisfy the most demanding taste. For this dish you will need:

pike perch carcass – 1 kg;
carrots – 1 pc.;
onion – 1 pc.;
sour cream – 4 tbsp. l.;
pepper, salt, spices - to taste.

The cooking process is as follows:

, remove the gills and entrails. Rub the carcass with salt and pepper.
Chop carrots into circles, onions into rings or half rings, mix them with spices.
Stuff the pike perch with the filling, leaving a little aside.
Place the fish on a baking sheet or in a mold, spread sour cream on top, and spread the remaining vegetable mixture on top.

Place the fish in the oven for 45 minutes at 190 degrees.

The pike perch turns out beautiful and festive. It can be served hot or cold – it is equally tasty. You can offer a side dish, herbs, white sauce.

Pike perch stewed with carrots and onions

Stewed or poached fish is cooked under the influence of steam, which is formed by boiling water, juice, vegetables or broth.

The following ingredients are used in the recipe;

pike perch fillet – 900 g;
onion – 250 g;
leek – 50 g;
tomato paste – 2 tbsp. l.;
bell pepper – 150 g;
carrots – 250 g;
water – 1 tbsp.;
pepper, salt - to taste
dill – 1 bunch;
vegetable oil – 1 tbsp. l.

Cooking process:

Cut the fillet (with skin on) into pieces, add salt and pepper.
In a frying pan or cauldron, simmer onion half rings and coarsely grated carrots in oil (5 minutes).
Add the pasta and simmer for another 2-3 minutes.
Add water, salt, stir and place fish on top. Top it with straws of sweet pepper, preferably red, and leek rings.
Cover with a lid and simmer until the fish is done.

The dish should be served as follows: first, a thick pillow of vegetables, 2-3 pieces of stewed pike perch on it, chopped dill on top.

How to cook pike perch in sour cream

This fish is ideal for cooking in sour cream.

Since it lives in clean running water, its meat does not smell of mud. There are several classic recipes. For one of them you will need to prepare:

fillet – 1.5 kg;
onion – 1 pc.;
sour cream – 200 g;
lean oil – 2 tbsp. l.;
dill – 1 bunch;
pepper, salt - to taste.

Cooking process:

Chop the greens and onions, combine with sour cream, add salt and pepper.
Cut the fillet into 5 cm pieces, add salt and pepper.
Place pike perch in the mold, pour oil over it and add sour cream sauce on top.
Bake in an oven preheated to 180 degrees for 40 minutes.

Serve the finished dish directly in the form. Separately, offer a salad of tomatoes and cucumbers.

Bake with buckwheat

The dish goes well with tomato salad.

You can cook fish in sour cream and buckwheat. To do this, take two fresh fish, remove the gills, scales and giblets, rub with spices, and leave in the refrigerator for 40 minutes. Fry the onion until golden, add boiled buckwheat (2-3 tbsp.), stir and stuff the pike perch.

Place them on a baking sheet with foil, pour generously of peppered and salted sour cream (1 tbsp), cover with a sheet of foil and bake for half an hour at 180 degrees. Then open the top and let it brown for another 12 minutes.

other methods

You can stuff fish not only with buckwheat, but also with various combinations of:

mushrooms;
cheese;
walnut;
greenery;
carrots;
olives;
Luke;
rice;
sweet pepper;
mashed potatoes and so on.

By the way, it’s very good to add mushrooms to buckwheat (at the stage of frying the onions).

Fish in sour cream can also be cooked in a frying pan. To do this you will need:

fillet – 800 g;
tomato – 2 pcs.;
onion – 250 g;
garlic – 2 cloves;
bell pepper – 1 pc.;
olives – 100 g;
sour cream – 250 ml;
vegetable oil for frying;
flour for breading;
pepper, salt - to taste.

Preparation:

Season the fillet pieces with salt, pepper and mix.
After 10 minutes, drain the liquid, roll the pike perch in flour, and fry in oil.
When all the fillets are ready, fry the onion and garlic in the same frying pan (3 minutes), then add cubes of sweet pepper and tomatoes to them, then simmer for another 5 minutes.
Add halved olives and sour cream to the vegetables. After 2 minutes, add the fish to the sauce. Hold for a while with the heat off.

When serving, garnish with parsley. You can also offer a side dish separately.

Pike perch roll

The finished dish can be cut into slices and decorated with lemon and herbs. Garnish with boiled carrots and peas.

This cold appetizer is quite simple to prepare. It requires the following products:

fillet with skin – 600 g;
boiled egg – 2 pcs.;
parsley – 1 bunch;
onion – 1 pc.;
milk – 200 ml;
butter – 50 g;
flour – 3 dec. l.;
salt, pepper - to taste.

Cooking process:

Cut the flesh from the skin and pass it through a meat grinder.
Sauté chopped onion in vegetable oil and mix with minced fish.
Chop parsley and egg.
Separately, fry the flour in butter, add milk and stir quickly so that there are no lumps, add salt and pepper. Combine with fish, herbs and egg.
Form a loaf from the resulting minced meat.
Spread the skin of the pike perch on the foil, place the minced meat on it, roll it into a roll, and wrap it in foil.
Bake in an oven preheated to 200 degrees for half an hour.

Video on how to cook pike perch roll with spinach

Sugudai from pike perch

This appetizer is prepared very quickly and does not require much skill. It can be done even while fishing, so to speak, “without leaving the cash register.”

The cooking principle is to marinate fillet pieces in vinegar. Although the recipe is extremely simple and the ingredients are the same, there are several cooking options.

For sugudai you need to prepare:

pike perch – 1200 g;
vinegar – 10 ml;
vegetable oil – 1 tbsp. l.;
salt – 4 g;
pepper – 4 g;
onions – 2 pcs.;
dill - 1 bunch.

First, you should free the fish from its entrails, skin along with scales, head, tail, fins, etc. Then cut the pulp into strips, add salt and pepper, add table vinegar, mix. After 15-20 minutes, pour oil and serve with onion half rings and chopped dill.

Another recipe replaces vinegar lemon juice(20 ml), and the marinating time is increased to 25 minutes. Another way is to marinate pieces of fish together with onions.

How to cook small pike perch

Fish “trifle” can be:

Fry. Cleaned and gutted pike perch are dredged in flour and salt and fried in very hot oil until crispy.
Put it out. The scales, entrails and heads (or gills) are removed from the fish, the onions and carrots are chopped and fried in oil, tomato paste, water, and fish “trifles” are added. The readiness of the dish is determined by the condition of the fish (15 minutes).
Cook. From small pike perch you can a quick fix make fish soup. To do this, the fish is freed from entrails, scales and gills. First, the onion along with the husk and a small carrot are thrown into the water. After 15 minutes - potatoes, coarsely chopped. 10 minutes before it is ready - fish, Bay leaf and other spices.

In addition, small things bake well. Prepare the fish in the same way as for fish soup, add salt and place on a greased baking sheet. Spread the carcasses on top butter and bake until browned at 200 degrees. Can be topped with sour cream or diluted tomato paste, but then you won’t get a beautiful crispy crust.

Salad with smoked pike perch

Salads with smoked pike perch can be prepared according to different recipes, of which there are a lot. In addition to fish, they include the following products:

egg, avocado, leaf salad, bacon;
rice, onion;
carrots, pickled cucumber;
potatoes, tomatoes, lettuce, garlic;
cheese, onions, tomatoes, dill;
potatoes, peas, egg;
crab sticks, egg, onion, dill;
radishes, cheese, tomatoes;
mushrooms, egg, rice;
potatoes, beans, onions, fresh cucumber;
beets, feta cheese, egg.

For dressing you can use mayonnaise, yogurt, vegetable oil with vinegar or lemon juice.

Monastery-style pike perch

This dish is usually prepared for a family dinner or holiday.

You will need to prepare the following products:

fillet – 1200 g;
medium-sized potatoes – 15 pcs.;
onions – 3 pcs.;
oils – 50 ml;
soy sauce – 4 tbsp. l.;
spices - to taste.

First, cut the pulp into pieces, sprinkle it with spices, pour in the sauce and leave for half an hour. Place foil on a large baking sheet, grease it with oil and place the fish. Place onion rings on it, sprinkle with oil and bake until done at 180 degrees.

Then potato slices are baked on an oiled sheet. The finished plastics are laid out on big dish, pieces of pike perch with vegetables are placed on top, sprinkled with herbs.

Another recipe contains boiled eggs:

Pike perch (600 g) is fried in oil for 2 minutes on each side, after salting and rolling in flour.
Potato semicircles (2-3 pcs.) and onion half rings (1 pc.) are fried together in a frying pan for 5 minutes.
Boiled eggs (3 pcs.) Coarsely grate.
Place in the mold in layers: fish, egg, potatoes with onions, mayonnaise.
Bake in an oven preheated to 200 degrees for 15 minutes.

Serve in portions, garnish with radish salad, fresh cucumber and greenery.

Pike perch casserole

For this recipe you will need:

pike perch pulp – 550 g;
tomatoes – 2 pcs.;
grated cheese – 100 g;
onion – 1 pc.;
greens – 1 bunch;
spices - to taste.

First, sauté the onion half rings in oil for 3 minutes, cut the pike perch into pieces, and cut the tomatoes into slices. Place in the mold in layers: onions with butter, fish coated in spices, tomatoes, salt, cheese. Then put it in an oven heated to 190 degrees for half an hour. The finished dish is decorated with herbs.

Pike perch is a universal fish. In addition to the above recipes, it is used to cook, bake, and stew in cream. For variety, use a slow cooker, a double boiler, a grill, or a microwave.

Pike perch - recipes for cooking it are very diverse; you can boil, stew, bake. Fish belongs to the category of delicacies. Even though this is River fish, there are not many seeds in it, so it is quite suitable for cooking for children.

How to cook pike perch?

Dishes made from pike perch are very popular. The fish soup and aspic made from this fish are especially famous. Or a stuffed carcass will decorate any festive table. Fish can be boiled, baked in foil or a sleeve, cooked in a slow cooker and even in the microwave. But in order for any of the above dishes to turn out delicious, you need to follow some rules:

You need to choose the fish correctly - first look at the gills. They should be bright red, the skin should not be damaged, and the eyes should not be cloudy.
An important point when cooking pike perch is that it should not be overcooked in order for it to be tender. 15 minutes after boiling is enough.
To make the fish juicy, it is better to bake it in foil or a sleeve.

Pike perch fish soup

Pike perch, whose cooking recipes are very popular among housewives, is especially well suited for. This lean fish, in which there are not many seeds at all. The broth based on it has a pleasant delicate taste. When cooking, it is important to remember that the fish should not be overcooked.

Ingredients:

pike perch – 1 kg;
carrots – 150 g;
potatoes – 800 g;
onion – 150 g;
bay leaf, peppercorns;
salt pepper;
greenery.

Preparation

The fish is cleaned.
The tail and head are filled with water and boiled for about 30 minutes, then removed and the broth is filtered.
The fish is cut into pieces, potatoes into cubes, onions are chopped, carrots are grated.
Place potatoes in the broth, after boiling, add fish and cook for 15 minutes.
Add the remaining ingredients and cook for 10 minutes, then turn off the pike perch soup and let it brew.

Jellied pike perch

This dish goes back to the times of the Soviet Union. Not a single feast was complete without this delicious dish. And even now it is a decoration for any holiday table, because it is incredibly appetizing and looks beautiful. Now you will learn how to deliciously cook pike perch in the form of aspic.

Ingredients:

pike perch – 1 kg;
onions, carrots - 1 pc.;
gelatin – 2 teaspoons;
salt pepper.

Preparation

The carcass is washed, gutted, and filleted.
Broth is boiled from the head and ridge, peeled vegetables and spices are thrown into it and cooked for half an hour.
Strain the broth, add pike perch fillet and cook for 10 minutes.
The fish is removed and the broth is filtered again.
Gelatin is soaked in cold water for 15 minutes, then add the mass to the hot broth and stir.
Pieces of fillet, carrots, sprigs of greenery are laid out in molds, poured with broth and put into the cold.

Heh from pike perch at home - recipe

Pike perch, the recipes for which are extremely varied, is used in the cuisines of different countries. This dish belongs to korean cuisine. It is easy to prepare and turns out tasty and piquant. Thanks to its sour taste, the dish serves as an excellent snack for strong alcoholic drinks.

Ingredients:

pike perch fillet – 500 g;
onions – 2 pcs.;
carrots – 2 pcs.;
vinegar essence 70% - 20 ml;
oil – 100 ml;
ground coriander, ground black pepper - 1 teaspoon each;
salt – 1 tbsp. spoon.

Preparation

Cooking pike perch begins by cutting the fish into small pieces.
Add vinegar, stir and refrigerate for half an hour.
Grate the carrots on a vegetable grater in Korean style, chop the onion into quarter rings.
Onions, carrots, salt, and spices are placed on the fish.
Heat the oil and pour it over the carrots, stir and leave the pike perch in the cold for 3 hours.

Pike perch in the oven - recipe

Zander, simple recipes The preparations of which are interesting and varied, and are especially successful and tasty when baked in the oven. And so that the fish does not come out dry, but turns out juicy and appetizing, it is better to cook it in foil. And to get a golden brown crust, you can unroll the foil for 10 minutes at the end.

Ingredients:

pike perch – 1 kg;
onion, tomato, lemon - 1 pc.;
mustard – 2 tbsp. spoons;
salt pepper.

Preparation

The carcass is cleaned and transverse cuts are made.
Rub the fish with salt and spices and leave for 20 minutes.
Cut the onion, tomato and half a lemon into thin slices.
Squeeze the juice out of the other half of the lemon and mix with mustard.
Place the fish on foil and insert slices of onion, lemon and tomato into the cuts.
Lubricate the carcass with mustard sauce.
Wrap the fish in foil and bake the pike perch in the oven at 200 degrees in foil for half an hour.

Pike perch cutlets - recipe

Zander, various recipes the preparation of which, a real find for housewives, does not have small seeds. Therefore, the fish can easily be divided into fillets and used for cooking incredible tender cutlets. The pieces are fried without breading in melted butter.

Ingredients:

pike perch fillet – 600 g;
butter – 120 g;
potatoes – 1 pc.;
garlic cloves – 3 pcs.;
egg – 1 pc.;
parsley;
salt, pepper, flour.

Preparation

Garlic and herbs are chopped.
Grate the potatoes.
Mix the ingredients, add half the melted butter, mince the fillet and stir.
Beat in the egg, salt, pepper and refrigerate for 15 minutes.
Cutlets are formed, a piece of butter is placed inside and sent to the frying pan.
Fry pike perch cutlets for 5 minutes on each side.

Fried pike perch

Like any other fish, pike perch is great for frying. Pike perch in batter turns out to be especially appetizing. The dough is prepared with kefir, sour cream, soda and even beer. In this case, the last option is used. The fish comes out with a crispy crust. And to get rid of excess fat, it is better to place it on paper towels.

Ingredients:

pike perch fillet – 1 kg;
flour – 50 g;
salt.

For the batter:

eggs – 3 pcs.;
flour – 200 g;
beer – 200 ml;
vegetable oil – 50 ml;
salt.

Preparation

Pike perch fillet is cut into pieces, salted and peppered.
Prepare the batter: break the eggs, beat the whites. The yolks are mixed with beer, flour and salt, the whites are added and mixed.
Each piece of fish is rolled in flour, dipped in batter and placed in a frying pan.
Fry until golden brown.

Pike perch in Polish – recipe

Pike perch in Polish is delicate dish, in which boiled fish is served with egg and cream sauce. Its thickness can be adjusted independently by diluting the mass. The dish is popular among housewives, because it is prepared very simply and quickly, and turns out very tasty.

Ingredients:

carrots, onions, parsley and celery root - 1 pc.;
bay leaf, black pepper;
lemon juice – 50 ml;
water – 300 ml;
pike perch – 1 kg.

For the sauce:

eggs – 4 pcs.;
butter – 100 g;
lemon juice – 50 ml.

Preparation

Place vegetables at the bottom of the pan, add spices, lemon juice, pour in water, bring to a boil and cook for 20 minutes.
Lay out the pieces of pike perch and cook for 15 minutes, then remove and place on a dish.
Chop the boiled eggs, add melted butter, lemon juice, salt and stir.
The fish is poured with sauce and served.

Stuffed pike perch

Always associated with a holiday. This dish is not only very tasty, but also looks great on the table. Now you will learn how to cook a whole pike perch in the oven. Only at first it may seem that preparing it is too difficult. Following step by step instructions, everything will definitely work out.

Ingredients:

pike perch – 1 kg;
cream – 100 ml;
bread – 100 g;
egg, onion - 1 pc.;
salt, pepper, herbs.

Preparation

The fish is cleaned without cutting the belly. The head is cut off and the skin is removed.
The fillet is separated from the bones.
The bread is soaked in cream and, together with the fillet and onions, passed through a meat grinder.
Add chopped herbs, egg, salt and pepper.
The skin is filled with minced meat.
Place the fish on a baking sheet, attach the head, and grease the top with oil.
Bake at 180 degrees for 40 minutes.

Pike perch in a slow cooker

Pike perch stewed with vegetables in a slow cooker is simple, but very delicious dish. It will take about an hour to prepare, and the result will be 2 servings of aromatic dish. Instead of fillets, you can use pieces of fish on the bone. The dish will serve as an excellent addition to potatoes or rice.

The best fish for the table

Pike-perch meat ranks second in value after the famous salmon. It is tender, quite juicy and not at all greasy. It is these qualities that have made pike perch quite popular among chefs all over the world. This fish is good in any form. It is fried, stewed, boiled, baked and even used to prepare delicious fillings for pies. Any recipe for cooking pike perch is worthy of attention. This fish is used to make the most various dishes: from fish soup, cutlets and zraz to aspic and stroganina. And the low fat content makes pike perch also a dietary product. Scientists claim that this meat contains a large amount of protein and at the same time has a very low calorie content, so almost all people can eat it, regardless of health status. Among other things, the meat of this wonderful fish is also very healthy. It contains a rich vitamin complex and a wide range of macro- and microelements beneficial for the human body. Therefore, doctors strongly advise everyone to include this valuable fish in their daily diet.

For every taste

Every housewife has her own favorite recipe for cooking pike perch or any other fish. Some people prefer fillet in a delicate ruddy “coat” of oatmeal and cheese. Others prefer aromatic pieces of fish in cream sauce with mushrooms. And those who are forced to closely monitor their health choose the most delicate quenelles with fresh herbs. Each recipe for cooking pike perch requires a specific processing method. But the main factor here is a matter of taste. The main thing is to remember that the meat of this fish is quite lean.

It should not be fried for a long time. Otherwise, the dish will turn out dry and tasteless. But if you really want fried pike perch, then you need to take the time to marinate it with salt and pepper for about 15 minutes. Then process it in a frying pan for 5-7 minutes and cook for 5 minutes until fully cooked in the oven at 250 degrees. That's all, but we must not forget that each recipe for cooking pike perch has its own nuances.

Let's start cooking

Like any process in cooking, cooking pike perch begins with preparing the main ingredients. The main component of any fish dish is the seafood itself. Therefore, we begin our preparations with him. The head of sea pike perch must first be cut off, otherwise the dish will have a bitter aftertaste. This does not apply to river individuals. In rare cases, the whole fish is used, but more often in the form of pieces or fillets. Therefore, we first thoroughly clean the headless carcass of scales and entrails, and then cut off the fins and tail. Now cut the finished semi-finished product into portioned pieces or carefully separate the fillet from the bones with a sharp knife. Now, if you don’t want to bother for a long time, you can prepare the simplest dish, which is called just that.

"In a simple way"

Pike perch is made like this: pour sunflower oil into a deep frying pan (just a little), and then alternately layer onions, cut into half rings, and salted onions fish fillet. This whole mass is generously filled with mayonnaise. Now all that remains is to cover the frying pan with a lid and put it on low heat for about 40 minutes. You can spend your free time talking with friends. This dish is very convenient for novice housewives or for those who do not like to tinker in the kitchen for a long time.

Baked fish

There is another fairly simple option. It is absolutely easy to bake pike perch in foil in the oven. For one fish you will need 1 onion, lemon, salt, a couple of tomatoes, pepper, parsley and a couple of spoons of mustard. Everything is prepared in one go:

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

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

Use sharp scissors to remove the fins and place the carcass in cold water for 5-10 minutes;
Use a knife to make cuts along the scales - this will make cleaning easier;
Place the fish in boiling water for a couple of seconds. Under the influence of boiling water, almost all the scales will come off, and the remaining scales can be easily removed using a sharp penknife;
Place the cleaned and washed fish on a cutting board and make a longitudinal cut from the tail to the head;
Carefully remove all the insides;
Remove the black film located on the inside of the belly and rinse the carcass under cold water;
To cook a whole pike perch, remove the gills or cut off the head.

We present to your attention the simplest recipes for preparing tender and juicy meat this fish. You can cook this fish deliciously different ways. The simplest is to just fry it. Since pike perch fatty fish, then it is better to cook it in batter, flour or breadcrumbs.

Pre-rub the sliced steaks from the carcass with spices and place in the refrigerator for 15 minutes. Pour vegetable oil into a heated frying 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

To cook quickly and tasty light dinner With spicy sauce we will need:

Fillet – 500 gr.
Chili – 1 pod
Ginger
Garlic
Lemon
Olive oil – 5 tbsp. l.
Sunflower oil
Black pepper.

Preparation:

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

Pike perch prepared according to this recipe will go perfectly with potatoes and rice.

Pike perch baked in the oven with cheese

It's quite easy to prepare, tasty and aromatic dish can be served as a cold snack, and as a main hot dish.

To prepare we will need:

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

Preparation:

Cut the fillet into portions, sprinkle with pepper, salt and herbs de Provence.
Add olive oil, mix and place in the refrigerator for 15-20 minutes.
Cut the onion and pepper into half rings and fry in a frying pan until the vegetables become soft.
Carefully place the fillet in a baking dish and cover it with fried vegetables on top.
In a plate, combine sour cream with cream, add finely chopped dill and mix thoroughly.
Pour the resulting mixture over the fillet, sprinkle with grated cheese and place in a preheated oven for 30-40 minutes.

You can serve pike perch with rice, fried or boiled potatoes, pearl barley and vegetables. Mustard and sour cream with finely chopped herbs and garlic are perfect as a sauce. This is not only tasty, but also healthy fish, which proper preparation will surprise you with its unusual taste not only guests and all members of your family!

Video recipe for cooking pike perch:

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 prepare 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 impressive. I suggest baking fish on a bed of vegetables in tomato with spices, “hidden” under a crust of sour cream and grated hard cheese.

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

Ingredients

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

Preparation

Big photos Small photos

We carefully clean the chilled pike perch from scales, cut off the fins, gut it and wash it in plenty of running water. Wipe the fish dry with a paper towel and place in a deep bowl. Rub the fish carcass with salt outside and inside. Then add spices, ground black pepper and cumin seeds. Leave the bowl of fish to stand for room temperature 15-20 minutes.

The only negative of this delicious fish- quite labor-intensive cleaning. Pike perch have small scales and very sharp fins. Therefore, it is best to ask for the fish to be cleaned and cut on site - where you buy it. If this is not possible, then at home you should handle the fins very carefully: their ends are too sharp. First, cut them with kitchen scissors. But the scales can be easily removed using a vegetable peeler. It will be difficult to do this with a regular knife.

Pour a tablespoon into the pan vegetable oil. Cut the peeled onion into half rings. Place the onions and carrots in a frying pan and fry over low heat for five minutes, stirring the vegetables occasionally with a spatula. Mini carrots can be replaced with a regular vegetable by cutting it into pieces.

Pour tomato juice into the frying pan and add granulated sugar. Cook the carrots and onions in the tomato for another five minutes over low heat.

Hard cheese grate.

Cover a baking tray with food foil and place on it vegetable stew in tomato from the frying pan.

Place pike perch on top of the vegetables.

Lubricate the top of the fish with sour cream or mayonnaise.

Place grated cheese on top of the pike perch. Place some cheese in the belly of the fish.

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

After 20 minutes, remove the baking sheet with the fish from the oven and remove the top layer of foil. Return the pike perch back to the oven for 15 minutes to brown. Reduce the baking temperature to 180 0 C.

During this time, excess liquid evaporates, and the fish becomes covered with a ruddy, appetizing crust. After 15 minutes, remove the baked pike perch from the oven and cool slightly.

Place the finished fish on a dish so that the baked vegetables cover the pike perch carcass, and cheese crust ended up at the bottom. Top the fish with fresh herbs and serve to the table, you can boiled rice or potatoes.