How to cook pike perch fish. How to cook delicious pike perch: recipes with photos. How to make rich fish soup

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

The taste of this fish can be called truly noble, so even true gourmets will appreciate it. In addition, no matter how you prepare it, the dish turns out not only nutritious, but also dietary. This is especially true for recipes that involve baking the product in the oven. Some of the most delicious of them are presented below.

How to cook pike perch in the oven

There are many options for how to cook pike perch deliciously in the oven. The carcass can be filleted or baked completely including the head. Before this, the fish is boiled, fried or poached, depending on how dense you want the flesh to be. When choosing certain additional ingredients in the form of sauces, vegetables, etc., it is worth considering that pike perch meat is low-fat and slightly dry. To prevent it from drying out completely, a carcass weighing more than 1 kg should be cut into portioned pieces. This way it will bake evenly.

Only stuffed pike perch cannot be dried out in the oven, because the filling is placed inside. If it is also a sauce, the dish will turn out especially juicy. To steam the fish even faster, you can wrap it in foil or a special sleeve. A simple dough will cope with this function. It is also very easy to deliciously bake pike perch in it, and any kind will do, even bought at a deli. All you have to do is decide what to choose - foil, sleeve or dough.

How to choose fresh pike perch

The secret to preparing any dish is simple – high-quality and fresh ingredients. This also applies to pike perch. There are several criteria for choosing this fish:

1. Freshly caught pike perch has virtually no odor.
2. When you press on the side of a fresh fish, the dent will quickly recover.
3. The pike perch's eyes should be transparent and clear. If they are cloudy or the pupil has rolled upward, then the fish is not fresh.

Cleaning and cutting fish

Before cooking this fish, it must be cleaned and cut. Do not be alarmed by spiny fins and very small scales, because with the right approach they are very easy to eliminate. Cleaning pike perch is carried out according to the following instructions:

1. Keep the fish in salted water for a couple of minutes, then the same amount, but under a cold stream.
2. Take fresh lemon peel and rub it on the carcass itself and the surface on which it will lie.
3. To prevent the scales from scattering in different directions, you can attach a protective screen cut from a plastic bottle to the cleaning device.
4. After removing the scales with a knife or a special tool, you can cut off the fins with ordinary scissors.

After cleaning, you need to properly cut the fish. Pike perch is a predator, so its anatomy is such that the gallbladder and liver are located near the head. It is important not to pierce them, otherwise the fish will no longer be cooked tasty. The cutting technology is as follows:

1. Using a very sharp knife, make a cut along the abdomen from the base of the head between the fins. There is no need to insert the instrument deeply.
2. Remove the gall bladder and gills.
3. If you intend to use the head, then clean its cavity and remove the dark abdominal film.
4. Rinse the carcass under cold water.

Pike perch dishes in the oven - recipes

If you have already completed the procedure of cleaning and cutting up the pike perch, then you can begin the preparation itself. First, decide on the recipe. There are a lot of them, but you will definitely like any of them. If you are not going to bake the whole pike perch, then do not throw away the tail, head and cartilages, because they can still be used for fish soup. The process of preparing fish in each recipe is the same and is carried out according to the instructions above.

Baked in foil

The simplest recipe is pike perch baked whole in the oven in foil. Due to this processing, the fish turns out to be very juicy. In addition to the fish, you will only need spices, which you can take at your discretion. A very original taste is obtained by adding sesame seeds. It gives the fish a pleasant nutty flavor. You can add tenderness using sour cream.

Ingredients:

• mustard – 1 tsp;
• pike perch – 1 piece;
• salt, fish seasoning - to taste;
• sour cream – 2 tsp;
• onion – 1 pc.

Cooking method:

1. Place the already prepared fish on a sheet of foil, rub with seasonings and salt, and let sit for 10 minutes.
2. Turn on the oven so that it warms up to 180 degrees.
3. Combine sour cream with mustard and coat the carcass with this mixture. Let her lie there for a couple more minutes.
4. Peel the onion, chop into half rings, add a little salt. Place some in the belly of the fish, and place some on top for decoration, as shown in the photo.
5. Wrap the foil tightly, place the workpiece on a baking sheet, and bake. Half an hour is enough to prepare.

With potatoes

To get a complete dinner, you should use the recipe for pike perch in the oven with potatoes. This vegetable is great as a side dish for fish. How to prepare such a dish? One option is not to cut up the pike perch, but bake it whole in foil or a sleeve, simply adding potatoes. The fillet of this fish will also turn out delicious. It can be baked under a coat of potatoes and, for example, tomatoes and cheese.

Ingredients:

• sour cream – 400 g;
• salt, pepper - to your taste;
• onion – 1 pc.;
• pike perch fillet – 0.5 kg;
• soy sauce – 1 tbsp. l.;
• potatoes – 6 pcs.;
• vegetable oil - a little for lubrication;
• Parmesan cheese – 100 g;
• tomato – 3 pcs.

Cooking method:

1. Wash the fish fillet, cut into portions, pour in soy sauce and let stand.
2. At this time, take a baking dish and grease it. Next, first lay out the potato cubes in layers, followed by onion half rings and tomato slices, and grease each with sour cream.
3. Place the fillet on top of all the products. Grease with sour cream again and sprinkle with grated cheese on top.
4. Bake at 180 degrees, setting the timer for 80 minutes.

With vegetables

In this recipe, the side dish is not so filling, but this is good, because such a dish is perfect for a healthy diet dinner. Vegetables give all their juice to the fish, due to which its aroma and taste become more intense. The appearance of the dish will also please you, because the ingredients are multi-colored - peppers, broccoli, spinach, tomatoes or carrots. The recipe with the photo below will help you prepare pike perch baked with vegetables.

Ingredients:

• soy sauce – 10 ml;
• spices, salt - to your taste;
• leek – 1 pc.;
• broccoli – 0.2 kg;
• olive oil – 1 tbsp. l.;
• fresh thyme – 10 g;
• honey – 10 g;
• pike perch fillet – 0.25 kg;
• sweet pepper – 1 pc.

Cooking method:

1. Peel the pepper, rinse, cut into half rings. Do the same with onions.
2. Wash the broccoli too, then separate it into smaller florets.
3. Cover a baking sheet with parchment. Next, place the broccoli in the middle, place the washed fillet on top, and place the onion on it.
4. Place the pepper and thyme sprigs in the last layer.
5. Send to bake, setting the temperature to 180 degrees.
6. After 10 min. pour a mixture of soy sauce, olive oil and honey over the fish.
7. Cook for another 40 minutes.

In sour cream in the oven

If you are still looking for a decent recipe, then pike perch in sour cream sauce in the oven is perfect for you. With this sauce, the fish dish turns out to be especially tasty, because its flesh becomes more tender, juicy and aromatic. Despite all this, it remains satisfying and nutritious. Pleasant flavor notes can be added to sour cream sauce even with the help of cottage cheese.

Ingredients:

• lemon – 2 pcs.;
• mayonnaise – 2 tbsp. l.;
• sour cream – 0.4 l;
• pike perch – 1 piece;
• pepper and salt - to taste;
• onions – 1 kg.

Cooking method:

1. Clean and gut the fish, cut into large pieces approximately as in the photo. Season with salt and pepper, pour over lemon juice.
2. Place the pieces on a greased baking sheet.
3. Peel and cut the onion into half rings, mix with sour cream and mayonnaise, season with pepper and salt.
4. Pour the resulting sauce over the pike perch.
5. Place in an oven preheated to 200 degrees. When the sauce boils, reduce the temperature to 180.

Stuffed

The pinnacle of culinary art is stuffed pike perch in the oven. Although not all housewives take up the task of preparing such a dish. This recipe has several difficulties, but following the technology, making stuffed fish will not be difficult. The finished dish will not be a shame to serve even at the holiday table, because it looks simply amazing.

Ingredients:

• cheese – 100 g;
• mayonnaise – 125 g;
• pike perch – a fish weighing 2.5 kg;
• cod liver – 1 jar;
• carrots – 1 pc.;
• crackers – 100 g;
• seasonings for fish - to taste;
• onion – 1 pc.

Cooking method:

1. Wash and peel all vegetables. Chop the onion into half rings, grate the carrots and cheese, cut the liver into cubes. Mix all ingredients, adding mayonnaise and crackers.
2. Clean the fish, gut it, put the prepared filling inside, and sew it up with thread.
3. Make several cuts on the surface of the carcass.
4. Grease with mayonnaise, sprinkle with cheese shavings.
5. Bake at 190 degrees, setting the timer for 1 hour.

fillet

If you don’t want to bother with cleaning and cutting up a whole pike perch, then buy fillets of this fish. It can also be deliciously baked, and with a variety of ingredients. The dish turns out to be especially soft, tender and juicy, and fewer or no bones will please anyone. How to cook pike perch fillet in the oven? Follow the simple instructions below.

Ingredients:

• greens – 1 bunch;
• garlic – 2 cloves;
• grated cheese – 150 g;
• bell pepper – 1 pc.;
• cream – 150 ml;
• pike perch fillet – 2 pcs.;
• onion – 1 pc.;
• spices and salt - to taste.

Cooking method:

1. Wash the fillet, dry it, then cut into portions. Rub with spices and let them soak in.
2. Wash and peel the vegetables. Cut the pepper into cubes and the onion into half rings. Fry in a frying pan, add chopped herbs and chopped garlic.
3. Cook the vegetables for a couple more minutes, then pour in the cream, warm it up, but do not let it boil.
4. Place the fillet on the bottom of the baking dish. Pour over cream sauce and sprinkle with cheese shavings.
5. Bake for 40 minutes. at 180 degrees.

Cutlets

Another interesting recipe is pike perch cutlets in the oven. This versatile dish can be served on its own or you can add a side dish of vegetables or potatoes. The main thing is to carefully select all the seeds so that the cutlets turn out homogeneous. They can be given a special aroma using ordinary herbs. You just need to sprinkle it on the finished cutlets.

Ingredients:

• green onion - a few feathers;
• pike perch – 400 g fillet;
• soy sauce – 3 tbsp. l.;
• vegetable oil - a little for lubrication;
• carrots – 1 pc.;
• pepper, salt - to your taste;
• onions – 1 pc.

Cooking method:

1. Wash, peel and process all products using a meat grinder.
2. Mix the ingredients, add soy sauce, pepper and salt.
3. Form cutlets from the resulting minced meat.
4. Place them on a greased baking sheet.
5. Cook in the oven at 200 degrees for 40 minutes.

There are several simple secrets on how to bake pike perch in the oven whole or in parts. To completely remove the scales, you should pour boiling water over the fish. Then it will be easier to clean. For baking, you should use Provençal herbs, such as thyme, sage, rosemary or marjoram. Before cooking the fish, the oven must be warmed up well. When using foil, it should be opened slightly 10 minutes before the end. This is necessary so that the taste of the fish is not bland and boiled, and the crust turns out golden.

Another important point is temperature. You should not set it more than 225 degrees. Temperature values ​​below this level are considered optimal for raw pike perch carcass. As for various sauces, for poached fish you can use thick ones. If a raw carcass is going to be baked, then more liquid fillings are better suited for it.

Fresh fish is considered ideal for baking. If you use frozen, then you need to defrost it naturally. First, place the fish on the bottom shelf of the refrigerator, covering it with cling film to avoid moisture evaporation. Then after a couple of hours it is left to thaw at room temperature. This defrosting technology will help preserve the taste of the product.

Video

WE COOK VERY TASTY FROM PANDER

What to cook with fish? But if you have pike perch, there should be no problems with cooking. Pike perch is the most delicious river fish that can be caught in all reservoirs of the European part of the country. The average weight of pike perch is from 600g to 3.0 kilograms; specimens weighing more than 18 kilograms are rarely found. The river bursh is often confused with pike perch, but it can be distinguished by its scale-covered “cheeks”; this is the fleshy part of the gill covers. Sea pike perch lives in the Caspian Sea and the Dnieper-Bug Estuary; it is distinguished by its wide head and dark color. The meat of real river pike perch, tender, white, is well absorbed by the body, unlike bursh, which has a lot of bones and sea pike perch, whose meat is coarse.

Pike perch requires special care when fishing, as it has spines in its fins and gill covers. Pike perch is used to prepare various fish dishes; it is boiled, fried and stewed; it is rarely used for pickling and smoking, because pike perch meat is not fatty.

The simplest thing you can cook from pike perch is to fry it. You can fry it in pieces, or you can fry the fillet. It is good to remove the fillet if the pike perch is large. Cut the fillet into portions, add salt and pepper and sprinkle with lemon juice. Then roll the fish in flour and fry in hot oil for 15 minutes. Serve fried pike perch with vegetables and potatoes.

Boiled pike perch with sauce. Prepare the pike perch and cut into portions. Salt the fish and refrigerate for 1-2 hours. Why add salt to pike perch before cooking? Salt will keep the pieces of pike perch intact and they will not fall apart during cooking. Then the pieces can be washed to remove excess salt and placed in a pan. Pour water over the fish and cook until tender, 30 minutes. Prepare the sauce. Chop two hard-boiled eggs very finely, mix with 1 tbsp. spoon of butter, dilute with warm cream and heat for 3 minutes. Before serving, pour the boiled sauce over the boiled vessel and serve as a side dish with potatoes, vegetables and herbs.

Pike perch stewed with horseradish sauce. Prepare the pike perch and cut it into portions, add salt and refrigerate for 1 hour. Horseradish is the best seasoning used when cooking fish. Prepare the sauce, grate the horseradish root, add salt and sugar. Place half of the horseradish in the pan and place pieces of fish on it, add the other half of the horseradish on top. Dilute sour cream with water 1:1 and pour over fish. Simmer over low heat for 40-50 minutes. Serve the pieces of pike perch, pouring over the sauce obtained during stewing.

Pike perch rolls. To prepare pike perch rolls, you need to take skinless fillet, lightly beat it and salt it. Prepare minced meat. Boil rice and mix with finely chopped boiled egg and fried onions. Spread each pike perch fillet with a thin layer of prepared minced meat and roll into a roll. If the fillet is small, then the roll can be tied or stabbed with a wooden stick. Then dip the roll in beaten eggs and roll in breadcrumbs. Fry in hot oil. Serve pike perch rolls with vegetables, herbs and lemon slices.

Pike perch fried in greens. Pike perch fillet, cut into portions, salt, sprinkle with lemon juice, roll in flour and dip in beaten eggs. Then dip in breadcrumbs mixed with finely chopped parsley and dill. Press the breading well onto the fish and fry in hot oil on both sides. For garnish, prepare boiled young beans and asparagus, fry shallots with garlic. Boil wide noodles. Serve fried pike perch with noodles and vegetables.

It is best to prepare fish aspic from pike perch. To prepare aspic, fish must be cleaned, gutted, washed, cut off the head, and remove the gills. Cut off the tail of the fish and cut out the fins. Place the head, tail and fins, and if you have them, pike perch caviar in a saucepan and cover with cold water, add parsley roots, parsnips, onion, bay leaf, and salt. Cook over low heat, then add portions of fish and cook for another 15-25 minutes. When the fish is cooked, it must be carefully removed from the broth and placed on a dish as a whole, with head and tail. Strain the fish broth and add pre-soaked gelatin (for 1 kg of fish you need 10 g of gelatin), boil and strain again. Cover the fish with lemon slices, boiled carrot stars, green parsley leaves and carefully pour the broth halfway. When it cools down a little, pour out the remaining fish broth, as much as the dish allows. Cool the aspic. Such a large aspic is prepared for the festive table, for banquets and anniversaries. The aspic can be prepared in portions, without the need to preserve the integrity of the fish. In each bowl, just put a piece of fish, a carrot rose, a slice of lemon and fill it with the prepared filling. Only horseradish with vinegar, horseradish with beets, horseradish with sour cream, mayonnaise, salads and salted and pickled vegetables are served with fish aspic.

Boiled pike perch with vegetables. Prepare vegetables, carrots, beets, onions, potatoes, broccoli, cut and place on the bottom of the pan. Then prepare the fish, cut it into pieces, add salt and pepper, and place it on top of the vegetables. Pour some water into the pan and place on low heat. Simmer for 30 minutes. When everything is ready, place pieces of fish on a plate with boiled vegetables on them, pour over melted butter and serve hot.

Pike perch on toast. Cut the pike perch fillet into pieces diagonally, place on a greased baking sheet, add salt and pepper, grease with mayonnaise and sprinkle with grated cheese, place in a preheated oven. Bake the fish for 30-35 minutes. Prepare croutons. Cut the white loaf into slices diagonally, fry in oil on both sides, rub with a clove of garlic and place on a dish. Place the cooked fish pieces on each piece of loaf, pour over the sauce with mushrooms. Serve with fresh vegetables.

Pike perch baked with potatoes. Cooking pike perch is a pleasure because it is a fish that does not have small bones, so it can be baked with potatoes. Cut the cleaned and washed fish into two halves along the ridge, then cut each into pieces, add salt and pepper. Place the pike perch pieces on a greased frying pan. Peel and cut the potatoes into strips, place on top of the fish and on the sides, add salt, add onion rings, pour in oil and sprinkle with crushed breadcrumbs. Bake for 25-30 minutes. Serve with vegetable salad.

Pike perch turns out juicy if you cook it in dough (orli). Remove the fillet from the pike perch and trim the flesh from the skin. Cut the fillet pieces into cubes 2-2.5 cm wide. Place the prepared pieces of pike perch in a saucepan and add salt and pepper, pour over a mixture of lemon juice and vegetable oil, add chopped parsley and dill. Mix the mixture and refrigerate for 30 minutes. Now you need to prepare the dough. Take 0.5 cups of water, add 5 tbsp. tablespoons vegetable oil, 1.5 cups flour, whites from 6 eggs, salt. Stir everything thoroughly until smooth. Pike perch sticks, using a fork, dip into the dough and deep-fry, fry for 6-8 minutes until golden brown. To remove excess oil, place the fish in a sieve or on paper napkins. Serve fried pike perch in dough with potatoes or as a separate dish, garnishing it with fresh tomatoes, cucumbers and herbs.

As a first course, you can prepare fish solyanka from pike perch. To prepare you need 600g of fish, 2 onions, 3 pickles, 2 tbsp. spoons tomato paste, 2 tbsp. tablespoons butter, 15 olives, lemon. Chop the onion, fry it in oil and add tomato paste, simmer with water. Peel and chop the pickled cucumbers finely, add them to the onion and tomato, add a bay leaf. Place everything in a saucepan, pour in the fish broth and cook for 10 minutes, then add pieces of fried fish fillet. Serve fish solyanka with a slice of lemon, olives and sour cream.

Pike perch is an extremely tasty and tender fish with white dietary meat and many useful microelements. In addition, this product is famous for its lack of unpleasant odor and low bone content. In addition, this fish is suitable for almost all occasions, because you can literally cook anything from it.

If you have this product, you are faced with a difficult choice: what exactly to cook from it? After all, from this fish you can make a lot of varied and incredibly tasty dishes: aspic, casserole, and fried delicacy. Only one thing is important - to know how to cook fish (pike perch), and to 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 prepare 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 each of them.

An important advantage of pike perch is that due to its lean meat, it is recommended for consumption by those who want to lose weight or lead a healthy lifestyle. It is noteworthy that despite its low calorie content, this fish is rich in nutrients and beneficial substances. So those who are on a diet due to illness should not deny themselves the pleasure of enjoying the most delicate taste of this delicacy. True, in order to get not just a tasty, but also a truly healthy 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 the 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 and have a pleasant smell. If you are wondering “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 pike perch is quite easy. In principle, the scheme is standard: you need to carefully clean the carcass, rip open the abdomen and remove the entrails. The gills should also be removed. Then rinse the fish thoroughly under water. Immediately before cooking, remove excess moisture from the pike perch using paper towels. Only after this can you begin the culinary process.

Fish baked in the oven with vegetables, spices and lemon turns out to be unusually appetizing, healthy and nutritious. If you don’t know how to deliciously cook pike perch, be sure to pay attention to this simple recipe for cooking a carcass in foil. Moreover, the process will not take you too much time and effort. You only need to prepare the pike perch, and the equipment will do the rest for you.

Grocery list

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

• approximately 1 kg of carcass;
• large onion;
• a small bunch of parsley or dill;
• large tomato;
• lemon;
• 2 tablespoons French mustard;
• 1 tablespoon of vegetable, or better yet, olive oil;
• 2 teaspoons salt;
• a pinch of ground pepper and other spices to your taste.

Preparation

First of all, of course, prepare the fish. On the sides of the carcass, make equal transverse cuts every couple of centimeters. Rub the belly and outer part of the pike perch thoroughly with a mixture of spices and salt, then leave to marinate for half an hour. In the meantime, you can start preparing 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, stir and brush the fish with this mixture. After the pike perch has been marinated, place the carcass on greased foil. Place sliced ​​lemon and tomato rings into the cuts made. Spread the onion throughout the carcass and sprinkle with chopped herbs.

Then wrap the foil in an envelope and place it in an oven heated to 200 degrees for half an hour. Usually this time is enough to cook the fish. But if you have stocked up on a large carcass, then extend the baking for another 15 minutes. At this point the preparation can be considered complete. 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 fish would be boiled rice or mashed potatoes. You can decorate the prepared dish with lemon slices, sprigs of herbs and olives.

This dish will be an excellent decoration for any holiday 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 don’t know how to cook pike perch. Perhaps aspic is not so easy to prepare, but if you tinker a little with the fish and do everything correctly, you will be rewarded for your efforts with a delicious delicacy.

Compound

So, if you decide to give your preference to this delicious snack, first prepare:

• kilogram carcass;
• one large onion and one carrot each;
• a root of parsley, celery or parsnip;
• a small bunch of greenery;
• Bay leaf;
• 30 g instant gelatin;
• a pinch of black and allspice;
• salt to taste.

Cooking process

Prepare the fish: remove the shells, fins, gills and entrails. Cut off the tail and head and place in a deep saucepan along with the celery root, carrots, onions, peppers and bay leaves. By the way, you don’t have to cut the vegetables. 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 simmered 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. To do this, it is most convenient to use a slotted spoon. Take out the carrots and celery - they can be beautifully chopped and used to decorate the dish. Strain the broth itself through cheesecloth several times.

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

Wait for the broth to cool and place it in the refrigerator for several hours until completely set. It’s best to leave the aspic overnight. It is customary to serve jellied pike perch with horseradish.

Pike perch is a fish for all occasions. You can use it to prepare delicious fish soup, cutlets, aspic, zrazy, rolls and much more; it is suitable for both festive and everyday dishes. Pike perch can be boiled, baked, stewed and fried, and used as a filling for pies.

In the oven

Before you bake fish, you need to prepare it. To make it easier to remove the scales, pour boiling water over the fish or place it in boiling water for a few seconds. Remove the gills, head and entrails. Dry the cleaned fish with a paper towel. To bake pike perch in foil, in addition to fish, prepare:

1 tbsp. l. mustard;

2 tbsp. l. vegetable oil;

100 g grated cheese;

1 bunch of fresh dill;

1 small lemon.

Clean the fish, gut it and sprinkle with salt and fish spices. After setting the fish aside for 15 minutes, cut the lemon into rings and grate the cheese on a coarse grater. Make several cuts in the fish and insert a lemon ring into them. Coat the fish with mustard, sprinkle with cheese and dill and place on foil greased with vegetable oil. Carefully wrap the pike perch, being careful not to damage the foil. Place the fish on a baking sheet and place in the oven preheated to 180 degrees. After half an hour, open the foil slightly so that the top of the fish is covered with a golden brown crust.

Fillet

To prepare pike perch fillet we need: 0.5 kg. fillet, 2 tablespoons of lemon juice, vegetable oil (for frying fish), 2 onions and 2 tablespoons of olives, a clove of garlic, 3 tomatoes, any fresh herbs for decoration, a piece of white bread for toasting, 2 tablespoons of butter (for frying bread), salt, pepper.

How to cook pike perch fillet Wash the fillet, dry it and cut it into pieces of the desired size.

Place in a bowl, pour over lemon juice and season with salt and pepper.

Peel the onions and garlic and chop finely.

Heat a little vegetable oil in a frying pan and fry the prepared onions and garlic in it.

When the onion becomes transparent, reduce the heat to low and add fillet pieces soaked in lemon juice and spices into the frying pan.

Place tomatoes and olives, cut into slices, on top of the fish.

You can add any chopped herbs to your taste.

Cover the pan with a lid and leave on low heat for no longer than 10 minutes.

While the fish is stewing, cut a piece of white bread into four pieces and fry in another frying pan in butter to make a crispy crust.

Serve the dish with stewed fish and vegetables, garnish with fresh herbs and serve with bread toast.

Caviar

Pike-perch caviar pancakes

Pike perch caviar makes delicious pancakes. To prepare them, you will need: - 150 g of caviar; - 1 carrot; - 1 onion; - salt to taste; - 1 tablespoon of vegetable oil; - 1 tablespoon of flour; - 1 tablespoon of starch; - 1 chicken egg.

Wash the pike perch caviar, remove the film and grind with a blender. Pass the carrots through a fine grater, cut the onion into several pieces and also pass them through a blender. Mix caviar, vegetables, egg and vegetable oil in a bowl. Add flour and starch to the finished mixture and mix thoroughly again.

Fry thin pancakes in a preheated non-stick frying pan until golden brown. Serve with vegetable salad and sour cream sauce.

Pike-perch caviar salad

You can make a salad from pike perch caviar, which goes well with sandwiches made from black bread and butter. To prepare the dish, you will need: - 400 g of caviar; - 1 small onion; - 2 tablespoons of vegetable oil; - 1 teaspoon of vinegar (9%); - salt to taste; - pepper to taste; - parsley; - 1 boiled carrot.

Remove the film from the caviar and pour boiling water over it, leave for 10 minutes. Then place the caviar in a fine sieve to drain the water. Next, you need to add salt and pepper, season with oil, finely chopped onion and vinegar, mix thoroughly and leave for an hour. The finished salad should be sprinkled with chopped parsley and garnished with slices of boiled carrots.

Jellied

We will need:

Fresh pike perch (2 kg)
Onion
Carrot
Lemon
Parsley roots
Laurel leaves
Gelatin

Cooking fish:

First, we clean the fish from scales, and then you need to cut off the tail and head, take out the caviar, if any, remove the intestines and bladder. Be sure to remove the gills from the head so that there is no unpleasant odor. We cut the carcass into portions.

Place the caviar, head, tail and trimmings into a pan. Add the peeled whole onion, carrots and 3-4 laurel leaves. Fill with water, salt and pepper well and put on fire.

As soon as the water in the pan boils, add pieces of chopped pike perch. Then, when the fish is cooked (this will take about 15-20 minutes), take out the pieces of the carcass. Let them cool and place them in the shape of a whole fish. Place a slice of lemon between each piece.

In the meantime, prepare about a couple of glasses of jelly). To do this, we drain the broth obtained when cooking the pike perch, and dissolve gelatin (9-12 g) in this broth, boil it and strain it using calico.

We decorate the fish with herbs and vegetables.

Pour the prepared jelly into the dish. Until our jelly hardens completely, put the dish in the refrigerator.

Our incredibly tasty and very beautiful dish is ready.

You can serve jellied pike perch, for example, with some kind of potato salad or, which goes well, with red cabbage.

In a slow cooker

Stewed pike perch with tomatoes

This dietary dish will delight those who care about their figure and simply connoisseurs of fish delicacies.
Ingredients

Pike perch fillet - 1 piece
Carrots - 1 pc.
Onion - 1 piece
Tomatoes - 2 pcs.
Salt, spices to taste
Vegetable oil -2 tbsp
Preparation

First, prepare a “vegetable pillow” for the fish: cut the onion into rings, and grate the carrots on a medium grater.

Set the multicooker to the “Baking” mode, add vegetable oil to the bowl and lightly fry.

Cut the pike perch into portions and place in the next layer. Sliced ​​tomatoes will go on top. Set the multicooker to the “Stew” mode for 35 minutes.

Pike perch with vegetables in a slow cooker is ready.

Pike perch in cheese batter

The peculiarity of this dish is cheese, which is added to the batter and gives a delicate structure and original taste.
Ingredients

Pike-perch fillet - 500 g
Oil for frying
Salt, spices to taste
Hard cheese - 150 g
Eggs - 3 pcs
Flour - 3 tbsp
Preparation

Cut the fish fillet into portions, add salt and pepper.

Make the batter: beat the eggs, add grated cheese, spices, and flour.

Pour vegetable oil into the multicooker bowl, heat it well on the “Baking” mode, dip the pike perch pieces into the batter and fry on each side for 15 minutes.

To ensure that the crust of the pike perch in the slow cooker is crispy, place the fish on a paper napkin, in this way we get rid of excess oil.

Pike perch in cheese batter is ready.

Woohoo

We will need:

Pike perch – 1 kg

Onions – 100-120 g

Potatoes – 700 g

Carrots – 150 g

Allspice – 3-4 pcs.

Greens – 1 bunch

Parsley root - optional

Bay leaf – 3 pcs.

Black pepper – 5 peas

Pepper (ground) - to taste

How to cook pike perch soup:

Clean and gut the fish. Remove the gills and eyes from the head.

Pour water over the head, fins and one small onion, peeled. Add spices: bay leaf, peppercorns, allspice. Cook for 30 minutes. Strain the broth.

Peel the potatoes and cut into cubes. Finely chop the onion and grate the carrots. Cut the fish into small pieces.

Add chopped potatoes to the boiling broth and add salt to taste. After boiling, add the fish to the broth and cook for another 15-20 minutes.

Add carrots and onions, add salt if necessary. Remove from heat, pepper and let steep for 60 minutes. The pike perch soup is ready.

Cutlets

Ruddy, piping hot pike perch cutlets are very tasty! And easy to prepare.

Ingredients

500-600 g pike perch pulp
1-2 eggs
40-50 g butter - frozen
1 onion
parsley
breadcrumbs
vegetable oil for frying
salt and pepper to taste

Cooking method

We pass the fish pulp along with onions and parsley through a meat grinder with a large grid. Add salt, pepper, grated butter to the bowl with minced meat and mix thoroughly. You can add an egg to the minced meat, if desired. If the minced meat turns out to be runny, add a handful of small oat flakes, giving them a little time to swell.

We beat the minced meat 20-30 times, lifting it on our hand and throwing it into a bowl so that it becomes plastic, fluffy and molds well.

Form oval cutlets. Soak each one in beaten egg and roll in breadcrumbs. Place on a cutting board and place in the freezer for half an hour.

Fry in a hot frying pan in a sufficient amount of vegetable oil until golden brown. Place on a plate and pour over melted butter.

Garnish with boiled potatoes or mashed potatoes. You can serve tomato sauce.

In sour cream

To prepare pike perch in sour cream in Ukrainian, the following products are needed:

pike perch - 1kg;
potatoes - 1 kg;
sour cream - 2 cups;
butter - 4 tbsp;
salt and ground black pepper.

Cut the washed pike perch fillet into portions and place in a heat-resistant dish, greased with butter, in one layer. Place the peeled and thinly sliced ​​potatoes on top, then place the fish again and continue to place the ingredients in this way until they are all in the baking dish. Season everything with salt and pepper and pour in a sauce made from sour cream and melted butter. Cover the pan with a lid and simmer until done in a hot oven.

In a frying pan

What do we need

pike perch fillet – 1 kg;
eggs – 4 pcs.;
garlic – 3 heads;
mayonnaise – 5 tbsp. spoon;
flour – 1.5 cups;
salt, pepper, sunflower oil.

We wash the fish, make sure that there are no husks left anywhere, and cut the fillets into small pieces. Now let’s prepare the marinade: to do this, mix mayonnaise with two tablespoons of salt, squeeze the garlic through a garlic press, add to the total mass and mix well. Place the fish pieces in the marinade, mix and place in the refrigerator for 2 hours.

In a separate container, break the eggs, add a pinch of salt, a pinch of pepper, flour and mix everything thoroughly. Heat a frying pan, add oil to it, dip the pike perch pieces first in flour, then in batter, and then place them in the frying pan. Over medium heat, fry the pieces on both sides until golden brown.

At the stake

Ingredients:

800 grams of pike perch, 50 grams of vegetable oil or 150 grams of butter, salt, black pepper, fish seasonings, herbs.

We clean the pike perch, gut it, wash it well and cut it into portions, or you can leave the whole carcass (as in our version). Then salt and pepper the fish and sprinkle with spices. We put some greens inside the carcass. If the butter is butter, then it should be melted. After dipping the pike perch in oil, place it on the grill.

And now the dish is ready!

As a side dish, you can offer fried potatoes, mashed potatoes, serve lemon slices and tomato sauce in a separate bowl.

In terms of its structure, pike perch is a lean and non-bony fish. Because of its dryness, it is unfairly ignored. Thanks to a selection of the best recipes, housewives will begin to cook pike perch with love. This fish is not only tasty, but also healthy.

Dietary pike perch meat contains only 84 calories. There is practically no fat in it. It is sold fresh, chilled or frozen. Unlike freshwater pike perch, sea pike perch have darker flesh.

The secrets of experienced chefs will allow you to cook pike perch correctly. Delicious fish can be used to make fish soup, soups, baked in the oven and fried.

Fried pike perch in a frying pan

How to make rich fish soup

Required ingredients:

• head and tail of pike perch;
• carrot - 1 piece;
• bulbs - 2 pcs;
• potatoes - 2 pcs;
• white rice - 2 tbsp. l.;
• salt, whole bay leaf;
• allspice and bitter pepper;
• greenery.

Cooking time: 40 minutes.

Calorie content: 100 grams 92 kcal.

1. Remove scales from fish parts and remove gills. Wash everything thoroughly under cold water.
2. Place the fish inside the pan, fill it with drinking water, and let it cook. After boiling, add the whole onion, bay leaf, pepper, and salt.
3. Cook the head and tail until done. While they are cooking, fry the onions and carrots. Peel and cut the potatoes. Rinse the rice.
4. Remove the fish from the pan and strain the broth. Place on the stove, bring to a boil, add chopped potatoes and rice. If necessary, add salt to taste.
5. Reduce heat and add the fried herbs at the end of cooking.
6. Serve as a hot dish with sour cream.

Pike perch in Polish

Required ingredients:

• pike perch steaks - 3 pcs;
• carrot - 1 piece;
• onion - 1 pc;
• celery root - 30 g;
• potatoes - 3-4 pcs;
• butter - 1 tbsp. l.;
• milk - 60 ml;
• boiled eggs - 3 pcs;
• salt, spices, herbs.

Cooking time: 1 hour.

Calorie content: 100 grams 91.9 kcal.

1. Make vegetable broth from whole carrots, onions, potatoes, and celery (no need to cut vegetables). Salt it and season with spices. At the end of cooking, place the fish steaks in the water. Cook until the fish is done, being careful not to overcook it.
2. Take out the boiled potatoes and celery, mash them with a fork adding hot milk and butter. A large quantity of potatoes is mashed with a potato masher to make a puree.
3. Crushed potatoes, pieces of boiled carrots, and fish steaks are placed on portioned plates. Pour broth on top. It’s better to do this through a sieve, in case a bone or scale gets caught.
4. The finishing touch to the dish is given by a grated egg, which should be sprinkled liberally over the contents of the plate.
5. Decorate the pike perch in Polish with sprigs of fresh herbs.

Read how to prepare a delicious dish that came to us from Central Asia -.

What is tkemali sauce, what is it made from and what to serve it with in our article.

From zucchini and potatoes - we have collected several interesting recipes that can be prepared every day.

Recipe for cooking a whole pike perch in foil

Required ingredients:

• pike perch weighing up to 5 kg;
• lemon - 1 piece;
• sprigs of rosemary;
• salt, spices for fish;
• carrots - 2 pcs;
• leek - 100 gr;
• mayonnaise - 50 g;
• greens for decoration;
• oil for lubrication.

Cooking time: 1.5 hours.

Calorie content: 83.5 kcal.

1. The fish is usually baked whole with head and tail. The gills must be removed from the head, otherwise it will taste bitter. Make a convenient incision along the abdomen. Remove scales and entrails.
2. Rinse the fish well and dry with a napkin. Salt generously and rub with spices.
3. While the pike perch is salting, you need to cut the onion and carrots into slices.
4. Grease a piece of foil with vegetable oil to prevent the skin from sticking during baking.
5. Place foil inside the pan in which the fish will be baked. Place the pike perch and pour lemon juice over it.
6. Place carrots and leeks inside. Place sprigs of rosemary around the carcass.
7. Wrap the foil. Place the contents inside the preheated oven for 40-45 minutes. Willingness to check with a splinter.
8. Carefully remove the finished fish from the oven, unwrap it and remove the foil.
9. If the pike perch is served on a separate dish, you need to transfer it there.
10. Decorate the top with a mesh of mayonnaise, cover the edges with vegetables and herbs.
11. Serve cold or hot.

Recipe for pike perch fillet with potatoes

Required ingredients:

• potatoes - 1 kg;
• pike perch fillet - 700 gr;
• onion - 250 gr;
• Russian cheese - 150 gr;
• mayonnaise - 180 ml;
• salt, spices;
• oil for greasing the baking sheet.

Cooking time: 1 hour 15 minutes.

Calorie content: 117.9 kcal.

1. Peel enough potatoes and onions. Cut potatoes and onions into slices.
2. Grease a baking sheet with any oil. Place a layer of onions and potatoes. Salt everything and sprinkle with spices. Pour in mayonnaise.
3. On top is a layer of onion with pieces of fish fillet. Salt and pepper. Pour in mayonnaise.
4. Cover the fish with a layer of potatoes mixed with the remaining mayonnaise. Sprinkle with cheese and bake inside the oven until done.
5. Serve with vegetables, pickled mushrooms or sauerkraut.

Quick marinated fish

Ingredients:

• deboned pike perch - 700 g;
• onions - 250 gr;
• vinegar 9% 2 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• peppercorns, whole bay leaf;
• chilled boiled water.

Cooking time: 30 minutes (plus 3-4 hours for marinating)

Calorie content: 97.9 kcal

1. Cut the cleaned fish into small pieces. Place them in a container in which it will be convenient to mix everything. Cover it with salt and spices, pour out half the vinegar. Mix everything well and let stand for a while.
2. While the ingredient is marinating, cut the onion into half rings. Press it with your hands and add to the fish.
3. You need to marinate pike perch in glass jars or a stainless saucepan. Plastic or aluminum utensils are not allowed.
4. Place fish and onions in prepared containers, periodically add bay leaves and pepper. Compact the surface well. Pour the resulting juice there, add the remaining vinegar and vegetable oil on top.
5. If there is not enough liquid, you can add cold boiled water to the required volume.
6. Cover with a lid and place inside the refrigerator for 3-4 hours. The finished fish should change color, it will turn white. Thanks to onions, spices and vinegar, its taste will become piquant. Vegetable oil will give dry fish juiciness.
7. A quick marinated dish will be an ideal snack for potatoes.

1. To ensure juicy fish dishes, you need to cover or steam them before finishing cooking.
2. You should not cook pike perch in butter, it hardens quickly, it is better to use vegetable varieties.
3. Fried fish goes very well with tomato sauce, ketchup, sour cream, and mayonnaise.
4. It is recommended to additionally filter fish broths. If you don't do this, you may end up with bones in your soup or soup.
5. Cook exclusively fresh fish; if there is an unpleasant smell, it means it is spoiled.
6. Rosemary and special spice sets will help enhance the taste of fish dishes.
7. You need to salt pike perch fish in advance before frying. Otherwise, it will not have time to salt inside.

Bon appetit!