What to cook from pike perch at home, delicious recipes

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Among those who have tried pike perch meat, there is hardly at least one person who does not appreciate this noble taste.

Pike perch is no worse than sturgeon; it's a different fish.

No matter how you prepare it, it will turn out to be a dietary dish, because pike perch is 99% of the easiest protein to digest, a set of valuable fats, vitamins and minerals.

There is not enough time to prepare a complex stuffed dish - make an ordinary pike perch fillet, and it will not disappoint either.

Pike perch in the oven in foil - general technological principles

At the initial stage of preparing pike perch, there are some difficulties:

Many people don’t like the fact that after cleaning the fish they have to do a thorough cleaning of the kitchen and ventilate the room.

This fish has small scales that fit tightly to the carcass, making cleaning difficult.

Some people are scared by the sharp and prickly fins.

All these minor troubles can be easily eliminated.

Before cleaning, keep the fish in salted water, then keep it under running cold water. Take fresh lemon peel and rub it on the work surface and the fish carcass itself. To prevent the scales from flying apart, you need a little trick. Attach a protective screen cut from a plastic bottle to the device for cleaning fish: it has a semicircular shape and will direct the scales removed by cleaning onto the work surface, preventing them from scattering in all directions. Spiny fins are very easy to remove with scissors.

When starting to cut up pike perch and remove the entrails, you need to take into account the anatomical structure of the fish. Pike perch is a predator, so its abdominal cavity is adapted by evolution to swallow smaller fish, or larger ones. The main thing to remember is that the liver and gall bladder are located right next to the head of the predator. It follows that with one careless movement of a knife you can puncture the gall bladder and ruin the taste of the fish.

Here you can break the technology of gutting fish and start this process not by cutting off the head, but by removing the entrails. Take a very sharp knife. Turn the fish belly up, holding it by the head. With the knife upside down, start making a cut in the abdomen from the base of the head, between the fins. Try not to insert the knife deeply, but only cut the skin. Once the gallbladder is removed, the rest of the work will no longer require such elaborate movements. After this, you can remove the gills; if you are going to use the head in cooking, thoroughly clean the cavity and remove the dark walls of the abdominal membrane and rinse the carcass well.

It is better to immediately put all waste in a garbage bag and take it to the trash can, and wipe the work surface and cutting tools again with lemon peel or vinegar.

Pike perch can be baked by cutting it into fillets (boneless), whole with or without the head. It is very easy to remove the bones from this fish. Don't throw away the head, tail, or gristly bones unless you plan to bake the fish whole. Place temporarily unnecessary parts in a resealable container and freeze them for fish soup.

Before baking, any fish can be boiled, poached, or fried. It all depends on how dense the consistency of the pulp should be for its further processing.

Pike perch meat is lean and dry, and this should be taken into account during the preparation process and the use of sauces and other “accompanying” ingredients.

If the carcass for baking weighs more than a kilogram, and the menu does not include stuffed fish, then it is better to cut the pike perch into portions before baking, so that during cooking the hot air evenly penetrates into the flesh: this will help to avoid drying out the surface before the fish is completely baked inside .

With stuffed pike perch, excessive drying will not happen, especially if the filling contains juicy ingredients that, when baked, will impart their moisture to the fish meat.

Modern technologies have made the work of housewives and professional chefs easier with the invention of food foil. Once upon a time, instead of an artificial casing, to prevent excessive evaporation of juice from the product and its burning during baking, the products were wrapped in dough and even clay.

Foil is a quick way to achieve the steaming effect, but it has not completely replaced the use of dough when baking dishes. Because the dough shell, in addition to its function of preventing evaporation, is also edible and incredibly tasty as an addition to the main dish. Rather, foil can be considered a quick way to solve a problem when you need to save time on preparing lunch or dinner.

However, each chef decides which of the two alternative options to give preference depending on the circumstances, based on his preferences and capabilities. We can say that using foil and dough as a shell for baking pike perch in the oven in foil are two culinary techniques that result in completely different dishes.

If you find it necessary to use dough rather than foil, then any dough you like best will do, even one bought in a store or deli.

The essence of using foil or dough is probably clear to everyone. You can start studying recipes and choosing today's menu.

What to cook from pike perch - recipes

You can prepare a lot of healthy and delicious dishes from the river tiger - from simple fried pieces to a baked carcass with vegetables. But in any case, you must adhere to the recipe so as not to spoil such a tasty fish.

Pike perch in sour cream in the oven

Ingredients:

fresh fish carcass – 1 kg;
onions – 3 pcs. medium size;
olive oil – 2 tbsp. l.;
lemon – 1 pc. small;
sour cream - 1 cup 20% - noah;
greens - a bunch of a mixture of parsley and dill;
salt, pepper as needed.

Preparation:

Before cooking pike perch, it should be prepared and cut: gutted, head, fins, and tail removed. Afterwards, wash and absorb excess moisture with a towel.

Cut into portions. Place in a bowl, season with salt and pepper, and sprinkle with lemon juice. Knead and leave to marinate for 20 minutes.

Turn on the oven at 200 degrees. Cut the peeled onions into rings. Mix in a separate container with sour cream. Grease a baking sheet with olive oil. Lay out the pike perch pieces.

Pour in sour cream and onion sauce, sprinkle with finely chopped herbs. Place in the oven. After 30 minutes, check for doneness. Serve with vegetables or potato side dish.

Fried pike perch

Fried fish is a simple dish. You can cook pike perch in this way using only frying. Some people prefer to roll the pieces in batter.

Ingredients:

pike perch fillet – 1 kg (whole fish – 1.5 kg);
eggs – 2 pcs.;
small lemon;
salt, pepper - to taste;
flour – 0.5 tbsp;
vegetable oil – 70 ml (add if necessary).

Preparation:

Prepare the carcass for frying. Just cut the fillet into pieces. Whole fish should be gutted, washed and dried. Separate the bones from the meat. Sprinkle the fillet with freshly squeezed lemon juice, salt and pepper. Place to marinate in a cool place for 10-15 minutes.

Prepare the batter: mix flour and eggs, add a little salt. Heat vegetable oil in a frying pan. Dip fillet pieces into batter and place in hot oil. Fry thoroughly on each side for 2-3 minutes, turning several times.

The fish pieces will turn golden brown. Remove from heat. The flavor will develop with the addition of a sauce of your choice. It can be tomato or tartare.

Pike perch cutlets

A tender, juicy dish that both adults and children will appreciate. It is universal in that it goes well with any side dish or vegetable salad. Cooking a complex dish requires time and careful reading, as well as adherence to the sequence of the recipe.

Ingredients:

pike perch – 1-1.5 kg;
fresh chicken egg – 1 pc.;
premium bread - 1 loaf;
onion – 1 large;
vegetable oil - as needed;
lard – 60-70 grams;
salt, pepper - to taste.

Preparation:

Rinse the carcass, cut off excess parts. Remove from bones. Cut the fillet into pieces, like lard (without the skin). Grind through a meat grinder along with the onion. Salt the minced meat and add pepper.

Soak the loaf (without crust) in water. Some people prefer to soak in milk. Add the bread along with the egg to the prepared minced meat. Knead thoroughly.

The size of the cutlets depends on the taste of the housewife, but it is not recommended to form them too large. It's better to cook it in small size. In this case, it will be convenient for children to use. Fry over medium heat until golden brown with the lid closed.

Let's celebrate! Try not to overcook, but just cook until golden brown. Serve with mashed potatoes, pasta or buckwheat side dish. Or you can just use it with sauce - whatever you like.

Pike perch fillet with sauce

A beautiful dish that is not embarrassing to put on the table during the holiday. Champignons will add piquancy and additional taste. It is not difficult to prepare river tiger fillet with sauce, but the dish will take some time.

Ingredients:

fillet – 0.5 kg;
cream – 0.5 cups;
onion – 1 pc.;
mushrooms (champignons) – 150 grams;
vegetable oil as needed;
salt, pepper - to taste.

Preparation:

Remove the skin and wash. Sauté finely chopped onion for 3-4 minutes. Add chopped mushrooms. Fry together for up to 7-8 minutes, stirring occasionally. After the moisture comes out of the mushrooms, add cream. Leave to simmer for 4-5 minutes. Turn off the heat and wait for the sauce to cool.

At this time, prepare the fish:

cut the fish into pieces 3-4 cm wide;
roll in flour;
fry in hot vegetable oil over medium heat;
turn over 2 times (fry each side for 2 minutes).

Note! Place the finished pieces in a deep plate, pour over the sauce. Good served with buckwheat side dish. However, any combination will do.

Fish soufflé

The classic dish must be prepared with the addition of Bechamel sauce. It comes out lush and tender. Good for children. To prepare not just a tasty, but also a beautiful dish, do not forget about the fluffiness of the whipped egg whites.

Ingredients:

pike perch fillet – 0.5 kg;
butter – 60 grams;
fresh chicken eggs – 2 pcs.;
starch - a pinch;
flour – 2 tbsp;
onion – 1 medium size;
vegetable oil – as needed;
salt - to taste;
milk – 150 ml.

Preparation:

First you need to prepare the sauce:

heat butter in a frying pan;
add flour, stirring until smooth;
pour milk. Stir over low heat for 3-4 minutes;
set aside to cool.

Make minced fillet. Cut the onion into small cubes. Place the separated chicken whites in the refrigerator for a while. Add onion, minced meat, and yolks to the sauce. Mix with a blender. Set the mixer to high speed.

After which you should prepare the whites - beat them, adding a little salt, until foamy. Pour starch into the minced meat and sauce mixture. Salt, pepper, add whipped egg whites. Using a spatula, slowly knead all the ingredients until the protein foam is evenly distributed.

Good to know! Preheat the oven to 180 degrees. It is easy to coat the mold with vegetable oil. Transfer the prepared mixture into the mold. Bake the soufflé for half an hour until the dish has doubled in size and is golden brown.

Kulebyaka with pike perch

In ancient times, pies with fish filling were served at the royal table. Now any housewife can cook kulebyaka and please her loved ones.

Ingredients:

fish carcass – up to 800 g;
pork – 350 g;
onion – 1 pc. medium size;
yeast dough – 0.5 kg;
potatoes – 2 pcs. small;
garlic – 1 clove;
fresh chicken egg – 1 pc.;
salt to taste;
pepper as needed.

Preparation:

Prepare the fish: gut, wash, remove skin and bones. You can immediately purchase fillets. Then you will need a little less - up to 650 grams. Grind the chopped meat, fish and onions in a blender (you can use a meat grinder). Add chopped potatoes to the minced meat. Salt, pepper and knead everything thoroughly.

Roll out the dough. The minced meat should be placed in the center. Pull the edges together, leaving a loose space in the middle. Brush the top with egg. Place in the oven, set the temperature to 180 degrees. Bake for 40 minutes. Kulebyaka is served with warm tea or other drinks.

Baked pike perch with potatoes

Cooking a beautiful, satisfying and healthy dish in the oven will require skill and attention. But it's worth it. After all, they can decorate any holiday table.

Ingredients:

pike perch – carcass up to 1 kg;
potatoes – 7 medium-sized;
bulbs – 2 pcs.;
sour cream – 200 ml;
vegetable oil – as needed;
dill – 4 – 5 stalks;
saffron – 1/8 tsp;
salt, black pepper, spices - to taste;
lemon – 1 small;
mayonnaise – 1 glass;
hard cheese – 150 g;
mustard – ½ tbsp. l.

Preparation:

Prepare the fish: gut it, remove the tail, head, and fins. Cut into 2 cm pieces (do not cut the spine). Cut the potatoes into 4 pieces each, salt and sprinkle with pepper. Cut the onions into rings. Salt the fish, sprinkle with ground black pepper and spices. Wipe the fish from the cut side between the pieces.

Grease the mold with oil. Place the pike perch in the pan and place potato wedges around the main dish. Sprinkle onion rings on top. Make a mixture of sour cream, mayonnaise, mustard and saffron. Coat the contents of the mold with sauce. Add a glass of water.

Place the baking container in the oven for 35 - 40 minutes. Remove and sprinkle with grated cheese. Bake for 10 minutes. Place the finished dish on a large plate sprinkled with finely chopped herbs.

Homemade pike perch soup

Making fish soup is simple and quick. Even a beginner inexperienced in the culinary arts can do it. The main thing is to choose fresh fish and not be afraid to add a little spice.

Ingredients:

pike perch – carcass up to 800 g;
water – 2.5 l;
onion – 1 medium size;
potatoes – 3 – 4 pcs.;
carrots – 1 pc.;
greens (parsley) – 2 – 3 stalks;
laurel – 3 leaves;
parsley root;
pepper – 8 peas;
butter – 20 g;
salt – 2 tsp. (add as needed).

Preparation:

Wash the carcass. Remove fins. Remove scales and eyes. Remove gills and gut. Cut into pieces 4 cm wide. Throw the heads and tail into a pan of water and put on fire. After boiling, remove the foam and reduce the heat. Place parsley root, bay leaves, pepper, and whole onion into the broth. Cook for up to half an hour.

Remove the root, tail and head. Add diced potatoes. Add salt. Add the carrots cut into strips and lay out the pieces of fish. Cook until done. Turn off the fire. Add butter and herbs. Close the lid. Let it brew.

Pike perch has tender, tasty, and most importantly healthy meat. Therefore, it can be prepared more often and better in different versions. It can be prepared baked, fried, boiled.

Note! In any case, you should not add too much spices and fat (butter and mayonnaise). Otherwise, a large number of spices will interrupt the wonderful fish taste, and excess fat will make the dietary dish unhealthy.

Recipe 7. Pike perch in the oven in foil - German cuisine

Celery and parsley roots (1:1) 50 g

Wine vinegar 20 ml

White mushrooms, fresh 350-400 g

Flour (for breading)

Frying fat: butter and vegetable oil

Cut the prepared fillet into strips, marinate, salt and roll in flour. Fry the fish. Cut the mushrooms into slices and fry separately from the fish. sauté the onion with the roots and blend them with a blender. Add hot cream and spices. Place mushrooms in a deep bowl with thick walls, pieces of fried fish on top and pour white sauce over them. Cover the dish with foil and simmer until done.

Quick marinated fish

Ingredients:

deboned pike perch - 700 g;
onion - 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

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.
While the ingredient is marinating, cut the onion into half rings. Press it with your hands and add to the fish.
You need to marinate pike perch in glass jars or a stainless saucepan. Plastic or aluminum utensils are not allowed.
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.
If there is not enough liquid, you can add cold boiled water to the required volume.
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.
A quick marinated dish will be an ideal snack for potatoes.