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Sudak - we cook delicious dishes with our own hands

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Zander - lean and not bony fish, while quite tasty, so perch dishes are deservedly popular. More about zander dishes .

Sudak turned out EXCELLENT! Husband ate everything in one sitting))

Pikeperch stew recipe with potatoes - a hearty dinner for the whole family.

The pike perch prepared according to our recipe turns out gentle and juicy. To make the fish not dry, we will pre-marinate it in soy sauce, mustard and lemon juice. Greens and vegetables will give the fish an unforgettable flavor.

I love fish, especially perch. How good he is with vegetable marinade sauce!

Fried pike perch in breadcrumbs. The fish cooked according to this recipe turns out to be very tasty and tender.

Pike perch baked in the oven with vegetables is a great dietary dish, which is not a shame to submit to the festive table!

A simple and tasty recipe for you. Bake the fish in cream sauce.

This is not an English "fish and chips". Let the British themselves eat their fried fish with fries. This is our pike perch baked with our potatoes. Simple and tasty.

Pike perch is quite lean fish, but marinade does real miracles with it. I advise you to cool the prepared dish and give the fried pike perch under the marinade to brew for 5-6 hours in the refrigerator.

A delicious recipe for cooking perch fillet in the oven on a pillow of vegetables. Baked fish served with boiled potato garnish.

Recipe for fried pike perch in lemon breading. The crust is very delicate and crunchy.

Pike perch is tasty, fragrant and quickly cooked.

Diet pike perch baked with boiled potatoes with a delicate sauce of sour cream, eggs and cheese.

This is a wonderful and delicious dish prepared according to the recipe of Karoy Gundel.

Delicious, fragrant and most importantly - a very simple fish dish.

A simple dish for a family dinner.

Bake zander in the oven. Serve baked fish on the "pillow" of fresh Bulgarian pepper and greens. This fish dish can be easily attributed to fitness recipes, low-calorie and healthy.

Stuffed fish is a festive, extraordinary dish. A stuffed pike perch is not very laborious, in Sudak there is a minimum number of small bones, and it is perfect for stuffing.

In this recipe, the most important thing is not fish, but batter. I make different variants of batter. This batter with soda water.

The fish is baked under a small layer of vegetables: onions, zucchini and carrots. Yummy!

Fish fried with a crispy crust, what could be simpler and tastier? Fried fish served with boiled potatoes, cucumbers or tomatoes.

Prepare aspic from perch. Beautiful, tasty, festive. Highly recommend. :)

Boiled white fish with Polish sauce made of eggs and butter began to play with new colors. It turned out a simple, but very tasty dish - Polish-style fish.

Pike perch with cheese, but with sour cream and mushrooms - very tasty!

Want a tasty fish for lunch? And please! :) I recommend to cook for this recipe fillets of any marine fish or bony river fish, such as pike perch.

Fish in tomato sauce with vegetables is easy and quick to prepare. This fish tastes like canned fish in a tomato, no problem stored in the refrigerator for 3-4 days.

Prepare pike perch in this way, and you will never cook it any other way, because the fish baked with ginger, garlic and chilli turns out very tasty, flavorful and appetizing.

Boiled perch with a sauce of butter and eggs - simple and tasty food.

Another recipe for fish lovers. Cooking for lunch juicy burgers. We use smoked lard in the recipe of fish cutlets, which will add flavor and taste to cutlets.

If you want to cook a healthy and tasty dish at the same time, then this casserole is a very good choice. It turned out very tasty!

I propose to cook for dinner zander, which is first marinated in lemon juice with the addition of herbs and spices, and then cooked in a double boiler. A low-calorie meal worth a try!

Pike perch recipes most often offer this tasty dietary fish to boil or fry. A recipe of perch baked in the oven with onions, mushrooms and cheese will allow you to diversify the fish menu with another great dish.

This delicious recipe walks through the waves of the Internet, and my girlfriend caught it 2 years ago. A good recipe for fish nests is that each time you can make nests of a different taste, for example, by changing the white loaf to a dark one or buying another fish. Experiment! This dish is difficult to spoil. =))

The dish turned out very tasty. It is not surprising - after all, pike perch with rice was stewed in wine and cream.

Pike perch - fish is tasty, but dryish. Juicy tomatoes perfectly complement it.

We present you an interesting and tasty puff pastry cake, for lovers of fish cuisine! Those who observe the post will also find this dish very interesting,)

A popular snack on a festive table is aspic from fish.

Stuffed fish (whole or cut into pieces) is a very tasty festive dish, traditional for Jewish cuisine and very popular in many countries. Fans of fishing often wonder: how to cook pike perch? Stuffed pike perch - what you need. The recipe for stuffed fish only seems complicated. In fact, it is important to carefully prepare the pike perch or pike skin for stuffing. Here is how it is done.

The fish in the sauce turned out very tasty. Juicy and moderately spicy. Cold even tastier.

Dish of Ukrainian cuisine. Something like a fish roll stuffed with eggs and greens. Gentle, tasty and low-calorie.

A wonderful and healthy dish for adults and children. I love fish cakes, not fried, but stewed with vegetables, and I recommend it to you.

Marinated pike perch - a recipe for tender fish in the original marinade. An unusual combination of fish and cinnamon. =)) Tasty. =))

Pickle cooked with pike perch. Very pleasant to the taste, fish and pickles are felt. A barley provides richness and density.

In each family, stuffed fish (gefilte fish) is cooked in different ways, which makes the taste of the dish unpredictable and diverse. Try making stuffed carp for this recipe.

Jellied fish - one of the best dishes for the holiday table. Cooking this fish snack will make you spend some time in the kitchen, but believe me, it's worth it! I recommend the recipe for pike perch.

A good tasty dish for the second - fish with white beans.

Spicy and bright fish pickle recommend to you for lunch.

Vinaigrette with pikeperch - salad from the past. But unusual products are so harmoniously combined with each other that the recipe for such fish salad will surprise even the fastidious gourmet.

This recipe is for fish lovers. Braised cabbage with fish is a great solution for a fast Sunday lunch.

Recipe for fried pike perch in lemon breading. The crust is very delicate and crunchy.

Not only in the cages of fishermen, but also on the counters of shops there is a pike perch, not only fishermen but also cooks know recipes from pike perch. Of course, fishermen know how to cook delicious zander. Anglers have their own recipe for pikeperch, this is perch in foil. For this zander gutted, rubbed with salt and spices, wrapped in foil and put in the coals. It turns out very tasty and fragrant pike perch. Recipes cooking pike perch in foil at home too. You can slightly marinate pikeperch houses, shift them with lemon slices, wrap them in foil and send them to the oven. In fact, there are many ways to cook pikeperch in foil. Sudak can be baked in a sauce, you can cook pikeperch in foil with potatoes, cook a recipe with tomatoes and pike perch. Cooking in the oven is not the only way to cook zander. It is possible to bake a pike perch not only in an oven, a pike perch is prepared in a slow cooker, and a pike perch in a double boiler. And this is not a complete list of what can be prepared from pike perch. There is also fried pike perch or pike perch in batter, zander pork perch, pike perch fish soup, pike perch in sour cream, pike perch stuffed. In general, you have a choice of what to cook from a pike perch. Preparing a pike perch in the ear is a classic, because from the pike perch it turns out the famous white ear. One of the easiest ways to cook a pike perch is to fry it. More precisely, it is not easy to fry, but to fry in dough or bread crumbs, as in the recipe for perch in batter. The recipe, which is also uncomplicated and tasty, is perch in sour cream. In this case, there are several ways to cook pike perch in sour cream. It can be put out, and can be baked in sour cream with cheese and spices.

If you have time or reason, at your service more sophisticated festive dishes from pikeperch. Here are the recipes: pike perch, stuffed pike perch, pike perch fillet. Pike-perch will have to tinker with these dishes, so to prepare them we recommend you to view our pike-perch recipes with photos that will not only tell you, but also show you how to make pike-perch.

Fried pike perch "From mother-in-law"

My mother-in-law somehow fried the pike perch in this way (it says that I used to cook the pollock from fish) and since then I have fallen in love with this fish. I can not share. Who knows this recipe - I remind you, and who does not - try it, you will not regret it 100%. I give a guarantee, pike perch prepared according to this recipe will fly away from you in a matter of minutes! It turns out so juicy, soft, tender, indescribably tasty. I, when only marina fish, then already drooling flow. And, by the way, my husband, not a special lover of fish, always asks for more.

Pike perch

I think that not a single person would ever think of a sacramental phrase - "how disgusting is your fish in the water" - after he tries a water pike perch made according to this recipe. The author's recipe, so all the claims and questions to me.

Sudak in Veracruz

Based on the recipe of Frida Kahlo, I just added a few ingredients, adapting them to your taste. The dish is very tasty, the fish was very tender. The smell was standing. umm Cooking perch in pike perch.

Pike perch with pickled sauce

It is time to eat fresh fish. There is an abundance of fresh river and lake fish at the market: crucian carp, pike, ide, bream, pike perch, chebak, cheese, rotan, etc. For every taste and budget. Today I want to offer you, dear cooks, a tasty and simple pike perch dish. Cooking pike perch under brine sauce.

Pike perch baked with rice and eggs

Broad is my native land. There are a lot of forests, fields and rivers in it. Russia is a big and multinational country. From time immemorial, man fed on the gifts of nature. The gifts of rivers, lakes and seas are fish. People from ancient times engaged in fishing and regaled their guests with freshly prepared fish. I invite you to try baked perch with rice and eggs. I always associate our country with Russian nature and Russian dolls.

Stuffed fish "Tsesarevich Sudakevich"

This is my favorite method of stuffing fish. The lack of a ridge and rib stones, a bright and spectacular presentation, the dish is just for a festive feast. The fish will suit any medium sized one, although I also stuff a decent sized carp. Pike perch, river trout, sea bass, dorado. I cook for almost every holiday, the fillings are different, respectively! So, the Fiery Monkey invites Tsesarevich Sudakevich! Welcome.

Pike perch in sauce

Again I come to you with a fish! :-) I propose to try another option of cooking perch. It turns out very gentle and crumbly.

Zander. Pike perch will leave anyone indifferent, because the dishes from it are tasty and nutritious, and also very diverse. From pike perch you get an appetizing ear, you can boil perch, simmer, fry, bake, grill and even smoke. And in its health benefits do not hesitate for a second - in this species of fish 20 essential amino acids, vitamins A and D, mineral salts. In addition, pike perch is low in calories - there are no carbohydrates in it, and 100 grams of the product contains only 83 kcal (as much as apples).

Sudak is good for both everyday and holiday menu. It is easy to prepare it - it is important to know only the basic rules and skillfully use them when cooking this variety of fish.

When cooking sea pikeperch it is necessary to cut off the head. A perch is best cooked in cheesecloth, which must be removed after some cooling of the fish. Fish is important not to digest, so check its readiness with a thin and narrow knife. If you plan to prepare a salad or aspic from a perch, boil the carcass in the broth, cook for about 5 minutes, then remove, remove the bones and put in the broth again until it boils.

If you put out a pike perch, do not be too lazy to pre-fry it. Do not skimp on seasonings and spices, as well as vegetables. Vegetables are best suited for onions, carrots, eggplants, sweet peppers, sauerkraut, pickled cucumbers, potatoes. Perfectly combined with pike perch and mushrooms - both fried and boiled. If you put out a pike perch in a skillet, lay out products in layers, alternating fish and vegetables. Pour them with fish broth and cook for half an hour. Sour cream, cream, lemon juice, white wine, mustard and even beer complement the zander flavor.

If you decide to fry zander, then do not overdo it with butter - it should not be much. Fish can be cooked in deep fat, or on an open fire, on the grill. It is important to pre-salt and pickle the fish - for this it is enough a quarter of an hour. Pieces of fish need to dry and then dipped in flour. Fish need to fry briefly - about 7 minutes. After that, you can still 5 minutes later in the oven. Pike perch served watered butter.

Sudak can bake successfully. In this case, first it is recommended to fry it a little, and then pour it with sour cream, mayonnaise or butter, add salt and pepper. Popular recipes for roasting zander are in dough or foil. Pike perch is baked for a short time - no more than half an hour. And if you pre-fry it, then even less.

What you need to know to cook a delicious dish?

  • Learn how to choose a fish: the secret of a really tasty dish, in many respects, depends precisely on the freshness and quality of the original product. Check the gills - they should be bright red, the eyes are not cloudy and bulging, the skin is smooth, free from defects, and the meat is elastic and pleasantly smelling.
  • Do not forget that before any cooking zander must be carefully prepared, for this purpose, the dorsal fin is cut, and the scales are cleared. Then the fish must be gutted and rinsed under cold water, of course, the method of cutting may vary, depending on the subsequent method of preparation. For example, if you decide to cook fish soup from a sea pike perch, you must cut off the head and remove it so that it does not give unpleasant taste to the broth, but you can not cut the head off from a river pike perch.
  • You need to know how to cook pike perch: you can not overdo it in boiling water, and to make it gentle and keep most of its useful substances, it must be wrapped in gauze, cook right in it and then pulled out of boiling water, leave it in this form completely cool.
  • If you decide to cook a salad or aspic from a pike perch carcass, you must first boil it, boil for another 5 minutes, pull out the fillet from the seed, and then send it back to the broth and bring it to the boil.
  • To get a ruddy and juicy pike perch, you need to fry it for 7 minutes in a frying pan on both sides, and then send it to “reach” in the oven at 250 ° C for another 5 minutes.
  • If you decide to fry such fish, then this should be done in the minimum amount of oil, rub with salt and pepper 15 minutes before the procedure, and then send to the pan, preferably cast iron.
  • If you decide to cook braised perch, then it is better to fry it slightly.
  • The most common and favorite way of cooking is to bake zander, seemingly nothing complicated, but there are some moments here too. For example, some experts recommend that before you send fish to the oven, lightly fry it or fry it, for this you will need a thick sauce and baking temperature of 280 °. The most juicy pike perch is obtained by baking in dough or in foil. Raw pikeperch can be baked in a liquid sauce, usually 10-20 minutes is enough for this.
  • To check the pike perch readiness, slightly pierce it with a thin knife, if the meat is easily separated from the ridge, it means it is ready.
  • Best of all, this fish is combined with baked potatoes, vegetables, fried or boiled mushrooms, cream and sour cream, pikeperch can be stewed in dry white wine or milk.

Baked Pike Perch Recipe

With this simple recipe you can get a tasty and very juicy fish, for this you will need:

  • perch - 1 pc.,
  • onion - 2 pcs.,
  • tomatoes - 2 pcs.,
  • parsley,
  • lemon - 1 pc.,
  • mustard powder - 3 tbsp. spoons
  • salt pepper.

To begin, clean the fish: remove the dorsal fin, get rid of scales, rip the abdomen and remove all the insides, thoroughly wash it with water. Now use a sharp knife to make small cuts across the entire surface of the fillet, after which we carefully rub the fish with salt and pepper and leave the carcass for 10-15 minutes so that it is slightly saturated with spices.

At this time we’ll go in for vegetables: we wash the lemon and tomatoes under water, and then we cut them into thin circles. В каждый сделанный разрез вставляем по кружку лимона и помидора, оставшиеся кружки вкладываем внутрь рыбы.

Дальше берем лист фольги, аккуратно перекладываем на нее рыбу, из оставшейся половинки лимона выдавливаем сок, который в отдельной чашке необходимо смешать вместе с порошком горчицы. У вас получился жидкий соус, которым необходимо смазать всю поверхность судака.

Next, clean the onion, cut it into half rings and lay it on top of the fish, there we also place the parsley sprigs, wrap everything tightly in foil and put it on a baking sheet. The oven must be preheated to 200 °, where to send the baking sheet. The baking time is about 30 minutes, so that the fish browns a little, 5 minutes before the end of cooking, the foil can be slightly opened.

Pike Perch Recipe

  • perch fillet - 1 kg,
  • eggs - 4 pcs.,
  • garlic - 3 heads,
  • mayonnaise - 5 tbsp. spoons
  • flour - 1.5 cups,
  • salt, pepper, sunflower oil.

We wash the fish, make sure that there is no peel anywhere, cut fillets into small pieces. Now prepare the marinade: to do this, mix the mayonnaise with two tablespoons of salt, squeeze the garlic through the garlic, add to the total mass and mix well. Pieces of fish are sent to the marinade, mixed and sent to the fridge 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 the pan, add butter to it, pike perch slices are dipped first in flour, then in batter, and then spread on the pan. On medium heat, fry the pieces on both sides until golden brown.

Ways to Cook Pike Perch

I think that it makes no sense now to enumerate all the goodies that are in tender lean meat.

It is no coincidence that this fish is included in the list of those that are suitable for any occasion of life, because it:

  • Cook (steamed and in water)
  • Baked
  • Stewed
  • Roast
  • Salt
  • Smoked
  • Minced meat

Braised perch with vegetables

An unsurpassed taste has any perch fish dish - both everyday and for the festive table:

What is important to know when cutting a carcass?

There are several options:

  1. Cook whole (for baking or stuffing, for example).
  2. Cut into portions.
  3. Cut up under the fillet, using fins, etc. for a lean, but healthy broth.

Tip: Remove the skin can be easier if you do not clear it of scales.

The fish has a very sharp dorsal fin. Because before cooking it is removed with scissors or a sharp knife, and only after that they are gutted and cut.

How to cut the carcass? It depends on what you cook and what kind of fish you have acquired, sea or river (weight can reach 10 kg).

So, if you are lucky to get a pike perch carcass, be sure to take your head off. Indeed, otherwise the dish will acquire an unpleasant taste. And with his river brother this will not happen.

What is the best match?

I do not think that now someone will prove, they say, pike perch is especially good with cereals. Of course, he will be perfect with any porridge. However, as my practice shows, and the judgments of professionals, it is difficult to find something better in a pike perch company than vegetables.

So, the fish goes well with:

  • Potatoes
  • Carrot
  • Onion
  • Tomatoes
  • Bulgarian pepper
  • Eggplant
  • Squash
  • Salted cucumbers
  • Mushroom
  • Olives
  • Sauerkraut

And even more tender meat will make the addition of lemon juice, milk, cream, sour cream and dry white wine. Have you ever tried pikeperch that is cooked by stewing in beer and mustard? Recommend! Well, for starters we will prepare several classic dishes in a classic combination!

I know that every woman has her own recipes. After all, unpretentious meat perch endure all. Because it is so easy for them to diversify their diet, if suddenly something bored. Let's cook perch with steamed vegetables in a slow cooker?

How to cook perch with steamed vegetables - a step by step recipe with photos

I was lucky - I found a small pike perch in the market. I took 3 carcasses and then diversified my menu as I wanted. But, anyway, any recipe requires the necessary procedure - preparation. I began by cutting the fin, so how can I inflict a long, non-healing wound. Then, with a small knife, holding it at an angle, removed the scales.

Step 1. Clean the scales

The fish slid. So I put a paper napkin under it. In general, stock up with napkins - they will need a lot. So, removing the scales, I washed the fish with water, wiped it and gutted it. How? Cutting along the abdomen, I take out all the insides with a napkin. After washing again wipe with a napkin. The carcass turns pretty.

Step 2. Prepared carcass

What's next? Of course, portion cutting. Since I was supposed to file, not pieces, I took up the process. First, made an incision along the back - so that the ridge remained on one side. And then removed the fillet from it. You can do otherwise. Cut into pieces, and then remove the fillets from them in the same way.

Step 3. Separate the fillet.

I decided not to delicacy this time with fish in terms of natural taste. Because not spared spices. What kind? I think everyone has their own preferences. I just love Italian herbs. The flavors are incomparable. Marinate the pieces. Let them lie down for half an hour like this.

Step 4. Marinate the pieces

Well, now - to our vegetables. Peel the potatoes, namoi and cut into the desired format. I decided to make small slices this time.

Step 5. Cut the potatoes

Celery, my pet, will be good in small quantities and in small segments.

Step 6. Celery Slices

I, unfortunately, did not have pepper of a different color, and that dish would have turned out brighter. But then this pepper added its charm to the dish. We cut arbitrarily. If I had red, I would cut it with feathers.

Step 7. Pepper rings

Well, the penultimate ingredient. Tomatoes. I cut them last, because would flow out quickly. Slices are a good format.

Step 8. Tomato Slices

Well that's all. You can fill the bowl multicooker with water. How much? It depends on which mode you choose. I was cooking in the "steaming" mode. It will turn out well in the "soup" mode. Fold all the ingredients into a steam dish and, with salt, sprinkle this beauty with spices, set the garlic. Spread it into pieces of fish.

Step 9. Ingredients in steam mold

Everything, you can sprinkle the fish and vegetables with oil, and do not regret! We set to prepare. Do not look there. Is that fillet thin. So here it is necessary to cook vegetables first, and then add fish and tomatoes to them. Do not cook in large quantities - pike perch is rather dry, therefore at one time it is super.

Step 10. Pike perch with vegetables is ready. Calling everyone to the table

Is there a reason, or have you decided to treat yourself and loved ones, prepare dishes more complicated. For example, tender, filler pikeperch or stuffed. But there are lots of other, simpler recipes. Get acquainted!

Ingredients

  • Sudak - up to 1 kg
  • Potato - 2 pcs
  • Celery stalk - 2 pcs
  • Tomato - 1 pc
  • Bulgarian pepper - 1 pc
  • Garlic - 3 slices
  • Spicy spices - to taste
  • Olive oil

How to cook perch with steamed vegetables - a step by step recipe with photos

I was lucky - I found a small pike perch in the market. I took 3 carcasses and then diversified my menu as I wanted. But, anyway, any recipe requires the necessary procedure - preparation. I began by cutting the fin, so how can I inflict a long, non-healing wound. Then, with a small knife, holding it at an angle, removed the scales.

Step 1. Clean the scales

The fish slid. So I put a paper napkin under it. In general, stock up with napkins - they will need a lot. So, removing the scales, I washed the fish with water, wiped it and gutted it. How? Cutting along the abdomen, I take out all the insides with a napkin. After washing again wipe with a napkin. The carcass turns pretty.

Step 2. Prepared carcass

What's next? Of course, portion cutting. Since I was supposed to file, not pieces, I took up the process. First, made an incision along the back - so that the ridge remained on one side. And then removed the fillet from it. You can do otherwise. Cut into pieces, and then remove the fillets from them in the same way.

Step 3. Separate the fillet.

I decided not to delicacy this time with fish in terms of natural taste. Because not spared spices. What kind? I think everyone has their own preferences. I just love Italian herbs. The flavors are incomparable. Marinate the pieces. Let them lie down for half an hour like this.

Step 4. Marinate the pieces

Well, now - to our vegetables. Peel the potatoes, namoi and cut into the desired format. I decided to make small slices this time.

Step 5. Cut the potatoes

Celery, my pet, will be good in small quantities and in small segments.

Step 6. Celery Slices

I, unfortunately, did not have pepper of a different color, and that dish would have turned out brighter. But then this pepper added its charm to the dish. We cut arbitrarily. If I had red, I would cut it with feathers.

Step 7. Pepper rings

Well, the penultimate ingredient. Tomatoes. I cut them last, because would flow out quickly. Slices are a good format.

Step 8. Tomato Slices

Well that's all. You can fill the bowl multicooker with water. How much? It depends on which mode you choose. I was cooking in the "steaming" mode. It will turn out well in the "soup" mode. Fold all the ingredients into a steam dish and, with salt, sprinkle this beauty with spices, set the garlic. Spread it into pieces of fish.

Step 9. Ingredients in steam mold

Everything, you can sprinkle the fish and vegetables with oil, and do not regret! We set to prepare. Do not look there. Is that fillet thin. So here it is necessary to cook vegetables first, and then add fish and tomatoes to them. Do not cook in large quantities - pike perch is rather dry, therefore at one time it is super.

Step 10. Pike perch with vegetables is ready. Calling everyone to the table

Is there a reason, or have you decided to treat yourself and loved ones, prepare dishes more complicated. For example, tender, filler pikeperch or stuffed. But there are lots of other, simpler recipes. Get acquainted!

How to cook perch in foil - cook at home and on the street

A frying pan, a slow cooker or a saucepan are not all attributes. After all, there are recipes with foil. If it is cooked on a fire, the dish will be remembered for a lifetime!

Ingredients

  • Pike perch - 1 bird
  • Salt - to taste
  • Spices - to taste
  • Lemon juice
  • Vegetable oil

Recipe for cooking perch in foil on the grill

Pickled fish marinated in spices, sprinkled with a small amount of lemon juice. Having wrapped a small fish well-flavored in oil in foil, we will send it to the oven, heated to 180 degrees. No need to keep for a long time - dry and dry meat without drying. By the way, inside you can put and vegetables, pour sauce, mayonnaise, etc. On the coals, this beauty will sound even brighter!

Simple cooking fish cakes from zander

Stuffing does not need to rinse, like meat, twice. And the bow is not blew, and chop finely-finely. Roll, soaked in water, squeeze and shift with minced meat. We put 1 tbsp. l sour cream and, filling the mince with salt and spices, form the mass of patties. Fry in oil and simmer for 5 minutes in mayonnaise mixed with fish broth made from the head, ridge and fins.

Cooking piquant pikeperch with mushrooms in sour cream sauce

Prepared carcass divided into fillets. Cut it into strips of type like befstrosganov, peeling off salt and spices. The straws of champignons, onions and pepper are perfectly roasted in oil. And next, if the pan allows, you can fry the fish. Combine sour cream with tomato paste, and pour it over everything that is fried. Cover will cover. We give after a 10-minute frying, sweat from about three minutes. And that's it!

How easy it is to bake a pike perch in beer and mustard - surprise guests!

Prepared carcass dry in a convenient way. We rub it with salt and spices. Let marinate. Now make the sauce, combining the juice of half a lemon and mustard. Cut the tomato, onion and soulmate of a lemon, put them inside the fish. Putting in foil, pour sauce and bake at 200 degrees in the oven for 20 minutes. Beauty!

How to make a fish soup from zander even tastier

Prepare the carcass, cleaned of scales and viscera. Then, having separated the head, the tail and the ridge, we will send them to boiling water, flavored with spices. While the broth is boiling (no more than 7 minutes (if the head is small), cut the remaining ingredients. Fry the onions and carrots in oil, and send them to the saucepan with the pike perch after 5 minutes of boiling. We take out the meat and other parts After 3 minutes, take out the fillet and, cut into small pieces, send it back along with pieces of pike perch from the head, with a pickled cucumber and olives. Fill the hodgepodge with lemon. You will like it! By the way, we take a little water and add it if it is not enough. be thick.

Selection and preparation of the product

First of all, you should learn how to choose the right fish. After all, the secret of a truly tasty cooked dish lies primarily in the quality and freshness of the original product. Be sure to check the pike perch gills - they should have a bright scarlet color. Then inspect all the fish: the skin should be smooth, the eyes - clean, not cloudy, and the meat itself - elastic, with a pleasant smell. If you are wondering "how to cook perch in the oven," keep in mind that the best pick small carcasses. The smaller the fish, the richer the dish made of it will turn out.

It’s pretty easy to prepare zander. In principle, the scheme is standard: you must carefully clean the carcass, open the abdomen and remove the insides. Gills, too, should be obtained. Then rinse the fish thoroughly under water. Immediately before cooking, remove excess moisture from the pike perch with paper towels. Only then can you begin the culinary process.

How to cook perch in foil

An unusually appetizing, wholesome and nutritious fish is obtained, baked in the oven with vegetables, spices and lemon. If you do not know how to cook a pike perch, be sure to pay attention to this simple recipe for cooking carcasses in foil. Moreover, the process does not take you too much time and effort. You just need to prepare the pike perch, and the technician will do the rest.

Grocery list

If you decide to bake the whole fish, pre-purchase all the necessary ingredients:

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

How to cook aspic from perch

Such a dish will be an excellent decoration for any holiday table. Although tender, transparent, beautiful cold appetizer can be an elegant addition to even a simple dinner. This is also a great option for those who do not know how to cook perch. Perhaps the aspic is not so easy to prepare, but if you tinker with the fish a little and do everything correctly, you will be rewarded for your efforts with a delicious delicacy.

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

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

Cooking process

Prepare the fish: clean from the husk, fins, gills and viscera. Cut off the tail, head and fold into a deep pan with the celery root, carrots, onions, pepper and bay leaf. By the way, vegetables can not be cut. Here you can put pieces of fish with pieces of meat: for example, cut fins and large bones. Fill all components with 1.5 liters of water.

Broth should be boiled for an hour on low heat. Do not forget while periodically stir and clean the foam. Then add the chopped carcass to the broth and cook for another half hour. After carefully remove the fillet pieces from the liquid. For this most convenient use skimmer. Get carrots and celery - they can be beautifully chopped and used to decorate the dish. The broth itself several times strain through cheesecloth.

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

Wait for the broth to cool and put it in the fridge for a few hours until completely cured. And best of all leave the filler all night. Serve jelly from pike perch taken with horseradish.

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