Best fish to the table

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

For every taste

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

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

Let's start cooking

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

"In a simple way"

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

Baked fish

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

In former times in Rus', pike perch was considered a delicate fish. It was prepared for holidays and gala dinners. This fish has surprisingly tender lean meat, so people on a diet can safely eat it. In addition, pike perch meat is an environmentally friendly product.

The thing is that the predator chooses reservoirs with the purest water for its habitat, and its artificial breeding is impossible, since the fish is quite capricious and demanding of living conditions. In this article you will learn how pike perch is prepared. The recipe is quite simple, so even novice housewives can easily master it. So let's get started.

Pike perch: recipe

Ingredients

One three onions, 250 g sour cream, fresh herbs, salt pepper.

Preparation

Prepare the fish for baking: remove scales, fins, tail, head and all entrails. Place the pike perch on a high-sided baking sheet, greased with oil. You can cut the fish into portioned pieces, then when baking it will be better saturated with the sauce. Rub the carcass well with pepper and salt, brush with lemon juice. You can make as many cuts on the fish as possible so that it bakes better. Prepare the gravy in which to stew of this dish recommends using sour cream sauce.

Take the onion, cut it into thin half rings and put it in the pan. We also put sour cream, pepper and salt there. If desired, you can add a few tablespoons of mayonnaise or mustard. Pour the sauce over the fish, not forgetting to coat the belly and cuts on the back. Place the dish in the oven, setting the temperature to 200 degrees. When the sauce boils, reduce the heat to 150. Baste the fish periodically during cooking. sour cream sauce. In 40-50 minutes ours will be completely ready (photo). The recipe, as you have seen, is very simple. Bon appetit!

Pike perch in a slow cooker

Recipes for preparing this fish are quite varied. It can be baked, fried, boiled. Try stewing with vegetables. It will turn out incredibly tasty and, most importantly, healthy.

Ingredients

Pike perch, two onions, five potatoes, two carrots, 100 g celery root, one bell pepper, two tomatoes, 60 g tomato paste, salt and spices.

Preparation

Wash the vegetables thoroughly and chop them as desired. Stew the potatoes separately by turning on the “Steam” mode for thirty minutes. Don't forget to add water. When the potatoes are ready, drain the liquid and add spices, tomato paste, and some fresh water. Add grated carrots, diced peppers, celery slices, chopped onions and tomato slices there. Slice the fish in large pieces and place in the slow cooker. Mix everything, turn on the “Stew” function for an hour and a half. After the specified time, the food will be ready.

Pike perch: recipe with cheese

Ingredients

40 g butter, ground pepper, 150 g cheese, 800 g pike perch fillet, herbs and salt.

Preparation

Chop the greens. Grate the cheese onto coarse grater. Cut the fish fillet into portions. Line a frying pan with parchment and place the pike perch in it. Combine parsley, cheese and melted butter. Season the fish with salt and pepper. Place cheese mixture on top. about thirty minutes in the oven at 180 degrees. Bon appetit!

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Pike perch is a genus of fish from the perch family. On the Don, on the coast of the Azov Sea and Taganrog Bay, the local name for pike perch is sula. Two species live in Russian waters - the common pike perch and the Volga pike perch (bersh). In nature, in addition, there are lightfin or yellow pike perch, Canadian or sand pike perch, sea pike perch. In many countries this fish has always been popular, in some it has become only recently. Chefs and gourmets value pike perch for its versatility, ease of preparation and, of course, excellent taste.

The main advantage of pike perch is its white, boneless meat, beautiful skin, especially when baking this manifests itself whole fish. Another, no less interesting advantage - net weight pike perch fillet. If you clean a pike perch, freeing the meat from bones, skin, fins and head, you will get much more meat than waste. Moreover, this meat is dietary, recommended for dietary nutrition. Pediatricians advise using pike perch fillet as the first complementary food for children under one year of age, unless, of course, there is an allergy to fish protein.

Fat in fish fillet very little, about 1 g per 100 g fillet. The taste and texture resembles pike meat. By the way, some chefs find this a disadvantage, but the most experienced cook fish in such a way that the disadvantage turns into an advantage.

Pike perch is the richest fish in terms of amino acid content. Fish also contains minerals(calcium, potassium, phosphorus, sulfur, chlorine, sodium, magnesium, iodine, iron, copper, zinc, manganese, fluorine, chromium, cobalt, molybdenum, nickel) and vitamins (A, E, C, PP, group B). The calorie content of pike perch is 84 kcal.

Processing zander

The fins should be cut off first, because... they are very sharp. Then peel off the small scales that sit tightly on the skin. Armed with a special scraper and wearing rubber gloves, you should clean the fish. This must be done with special care and caution, because... scales scatter in all directions.
Then the fish should be cut along the belly and the insides should be removed very carefully. It should be noted that the insides are located very high, occupying part of the space under the gill plates, i.e. almost in my head. Only intestines can be found in the abdomen. The pike perch has this feature for the following reason. This is a predatory fish. The pike perch swallows its prey whole and there must be room in the abdominal cavity for the swallowed fish. When gutting fish, it is very important not to damage gallbladder, because leaking bile can hopelessly ruin the taste of the fish.

Pike perch dishes

Pike perch is salted and dried, wrapping each fish in gauze. Pike perch is hot smoked after keeping the fish in spicy brine several days. Pike perch is fried, steamed, simmered in water and served with sauces. Whole pike perch can be stuffed or baked in a salt crust. But the most popular fish, of course, is fish fillet - for a la carte dishes I couldn't imagine anything better. Professional chefs Frozen fillets are also readily used, since even after exposure low temperatures meat does not lose its taste qualities. If you bought pike perch fillet deep frozen, let it thaw in the refrigerator. To do this, remove the fillet from the package, wrap it in foil, place it in a sieve and place a plate under it to drain the water. Once the pike perch is completely defrosted, pat it dry with a paper towel to remove any remaining moisture.
Pike perch fillet can be fried, stewed, or made into a stuffing. But no matter how you cook this fish, the result will always be excellent! Pike perch fillet cannot be spoiled even by those who cannot boast of much culinary experience.

Following all the rules, white wine must be served with pike perch dishes. So, if you are cooking fried fillet with potatoes, then an excellent pairing for this dish would be French Chardonnay, German Grauburgunder or Austrian Grüner Veltliner. However, depending on the method of preparation, pike perch can be combined with a wide variety of rose and red wines. Moreover, this applies to both main courses and appetizers - pate, carpaccio, aspic, salads and, of course, fish soup.

Pike perch dishes: 5 recipes for holidays and everyday life

Pike perch with vegetables in a jar

Ingredients:

• pike perch 2 pcs.
• peppercorns to taste
• Bay leaf 3 pcs.
• onion 2 pcs.
• carrots 2 pcs.
• vegetable oil 2 tbsp. l.
• salt, sugar to taste

Cooking method: Peel the pike perch, gut it, wash it, remove the heads and fins and cut it into large pieces. Cut the onion into half rings, grate the carrots on a coarse grater. Place 1 bay leaf and a few black peppercorns at the bottom of a sterilized 1.5-liter jar. Then layer fish, onions and carrots tightly in layers, seasoning with salt and sugar to taste. Repeat the layers several times to the top of the jar, adding peppercorns and bay leaves. When the jar is full, pour in the vegetable oil and cover it with a metal lid. Place the jar of fish in cold oven and only then turn it on 170 degrees. Simmer for about 1.5 hours. Place the fish on a plate and serve. You can roll up such a fish and prepare the fish for future use. It stores well and does not deteriorate.

Greek pike perch soup

Ingredients:

• pike perch 500 g.
• onions 2 pcs.
• tomatoes 2 pcs.
• garlic 2 cloves
• olive oil 1 tbsp. l.
• water 1 l.
• flour 1 tbsp. l.
• greenery
• Bay leaf
• black peppercorns
• salt, pepper to taste

Cooking method: Clean, gut and chop the pike perch in portioned pieces. Pour water over the head, skin and bones, add onions, herbs, peppercorns, bay leaves to taste and cook for about half an hour. Strain the broth, put pieces of fish into it, add salt and cook until tender. Fry the flour in oil with Not big amount broth, pour into the soup, stirring, add chopped tomatoes, crushed garlic, ground pepper. Bring to a boil, remove from heat and let steep for 10 minutes.

Pike perch, baked Moscow style

Ingredients:

• pike perch 800 g.
• fresh mushrooms 8 pcs.
• boiled eggs 3 pcs.
• onions 2 pcs.
• butter 50 g.
• potatoes 6 pcs.
• sour cream 1.5 cups
• grated cheese 1/2 cup

Cooking method: Cut the pike perch into portions or take ready-made fillets. Peel the mushrooms, boil and chop. Peel the potatoes, cut into slices, salt and fry. Cut the onion into rings, add salt and fry. Cut the eggs into slices. Grease the frying pan with oil. Place the fish in the middle and potatoes around it. Place onions, eggs and mushrooms on the pike perch. Pour in sour cream, sprinkle with grated cheese and bake in the oven until done.

Pike perch, stewed Volga style

Ingredients:

• pike perch fillet 1 kg.
• onions 2 pcs.
• sweet and sour apples 2 pcs.
• lemon 1 pc.
• dry white wine 1.5 cups
• vegetable oil 4 tbsp. l.
• greenery
• ground pepper, salt

Cooking method: Cut the pike perch fillet into portions, wash, dry, and salt. Grate the lemon zest, squeeze the juice out of the lemon and pour it over the fish. Finely chop the apples and onions, lightly fry, pour in the wine and let the mixture brew. Then transfer the mixture into a greased form, salt and pepper to taste, sprinkle with zest. Place fish on top. Cover the dish with a lid and place in hot oven for about half an hour. Ready fish place on a dish, pour over the mixture in which it was stewed, sprinkle with chopped fresh herbs.

Pike perch in a pot, Danish style

Ingredients:

pike perch fillet 500 g.
onions 1 pc.
potatoes 3 pcs.
tomato puree 2 tbsp. l.
pickles 2 pcs.
cream 3 pcs.
water 1 glass
butter
ground red pepper, salt

Cooking method: Chop the onion and fry in oil. Place in a pot, add pepper, water and raw potatoes, sliced ​​along the tubers. Cook until the potatoes are soft, then add the tomato puree, sliced ​​cucumbers and diced fish. Add salt to taste, pour in the cream, cover the pot with a lid, put in the oven and simmer until done. Serve in a pot, sprinkled with green onions.


Natalia Petrova, especially for the site
Photo: Depositphotos.com/@ kav777

Pike perch is an extremely tasty and tender fish, possessing white dietary meat and many useful microelements. In addition, this product is famous for its lack of unpleasant odor and a small amount of bones. 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 different and unusual delicious dishes: and aspic, and 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 daily menu and pamper your family 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 lean meat it is recommended for use by those who want to lose weight or maintain healthy image life. It is noteworthy that despite its low calorie content, this fish is rich in nutritional and useful substances. So those who are on a diet due to illness should also not deny themselves the pleasure of enjoying the most delicate taste this delicacy. True, in order to get not just tasty, but truly healthy dish, you need to know exactly how to cook pike perch.

Product selection and preparation

First of all, you should learn to select suitable 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, with 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. How smaller 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 you can start 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 everything in advance necessary ingredients:

• approximately 1 kg of carcass;
• large onion;
• a small bunch of parsley or dill;
• big tomato;
• lemon;
• 2 tablespoons French mustard;
• 1 tablespoon of vegetable, or better yet - olive oil;
• 2 teaspoons salt;
• pinch 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, 10 minutes before the dish is ready, open the foil.

Perhaps, best side dish to such a fish will 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 festive table. Although tender, transparent, beautiful cold appetizer can become an exquisite addition even simple dinner. It is too great option for those who don’t know how to cook pike perch. It may not be so easy to prepare aspic, but if you tinker a little with the fish and do everything correctly, you will be rewarded for your efforts 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.

100 grams of pike perch meat contains only 84 calories, for this reason it is considered a dietary product. There is practically no fat in the fish, and you can use frozen or chilled fillets for cooking.

There are two types of pike perch, one fish lives in sea water, the other is caught in rivers. We'll talk about sea ​​fish, since it is rich in microelements and also has more pleasant taste. Below we will describe the simplest and most delicious pike perch dishes, prepared according to recipes with photos.

• Rich pike perch soup
• Pike perch in Polish
• Fried pike perch in batter
• Dish “Dream” from pike perch fillet
• Cutlets with Tartar sauce
• Pike perch soup
• Jellied pike perch

Rich pike perch soup

Ingredients:

Head and tail of a large pike perch;
medium carrot - 2 pieces;

fresh potatoes - 5 pieces;
dried laurel leaf - 2 pieces;
pearl barley - 140 grams;
large onion - 1 piece;
dill and parsley - 1 bunch.

Preparation:

To prepare fish soup, you must first prepare the cereal; to do this, wash the pearl barley, then pour it into a bowl and fill it with water for one hour.

Meanwhile, the head and tail of the fish are washed, eyes, scales and gills are removed. It is also worth peeling all vegetables.

Cut the potatoes into medium-sized cubes and add water to remove excess starch.

IN large saucepan pour water and put it on the stove to warm up; as soon as the liquid boils, reduce the heat to medium. Place pearl barley in a container and cook for half an hour.

Cut the peeled onion into rings, and cut the carrots into slices or grate them. After thirty minutes, potatoes are added to the future fish soup, everything is boiled for no more than five minutes, after which the rest of the vegetables are added.

Behind vegetable ingredients, they put fish in the soup. Now you can salt the fish soup, add pepper and bay leaves to the dish and cook the soup for twenty minutes.

The finished pike perch fish soup is removed from the heat, left for forty minutes and served. Chopped greens are added separately to the plates.

Advice! The broth made from fresh fish will be richer than from a frozen carcass.

Pike perch in Polish

Medium carrot - 1 piece;
pike perch steak - 3 pieces;
salt and ground pepper - to taste;
greens - 1 bunch;
boiled eggs- 3 pieces;
white onion - 1 piece;
potatoes - 4 pieces;
milk 3.2% - 65 ml;
celery root - 25 grams.

Preparation:

To begin with, you should peel all the vegetables and then immerse them in a pan of water. Carrots, potatoes, celery and onions are cooked until tender to make vegetable broth, no need to chop vegetables. The finished broth is seasoned with salt, various spices and pepper. At the very end of cooking, place in the pan fish steaks. The ingredients are cooked until the fish is completely cooked, but it is important not to overcook the pieces of pike perch.

Pre-boil the milk, remove the potatoes and celery, then mash with a fork and combine the vegetables with hot milk. If there are a lot of potatoes, you can mash them with a potato masher. Now take portioned plates, put mashed potatoes on them, put carrots cut into rings on top, and put pike perch steaks on top of everything.

Everything is poured from above rich broth, it is best to use a strainer for straining so that no bone gets into the dish. The finished dish is sprinkled with grated egg, and finely chopped greens are used as decoration. The result is a delicious dish that the whole family will love.

Recommendation! To improve the taste, you can add a couple of bay leaves and aromatic herbs taste.

Fried pike perch in batter

Ingredients:

Chicken eggs - 4 pieces;
pike perch fillet - 1.2 kg;
hot garlic - 3 cloves;
1st grade flour - 1 cup;
mayonnaise - 5 spoons;
salt and ground pepper - to taste;
vegetable oil - 60 ml.

Preparation:

To begin with, you should rinse the prepared fish fillet, and then cut it into pieces that are not too big size. Next, you can make a marinade for the fish. To do this, put five tablespoons of mayonnaise in a bowl, add chopped garlic and salt, and all the ingredients mix well together. Prepared fish pieces put in the marinade and stir, put in this form in the refrigerator for a couple of hours.

Meanwhile, break four chicken eggs into a separate bowl and add a pinch of salt and pepper. The last stage add flour and knead the ingredients into a dough. When the fish is marinated, you can start cooking the pike perch in a frying pan.

To do this, each piece is breaded in flour and then dipped in batter. The preparations are fried in a frying pan until cooked on both sides. After this, the finished fish can be sprinkled with herbs and served with a side dish.

Carcass baked in foil in the oven

Ingredients:

Pike perch carcass - 5 kg;
vegetable oil - 2 tablespoons;
large lemon - 1 piece;
parsley - 1 bunch;
rosemary sprig - 1 piece;
leek - 110 grams;
spices for fish - 1 pack;
salt - to taste;
large carrot - 1 piece;
Olive mayonnaise - 55 grams.

Preparation:

To make pike perch in the oven, you need to wash the fish without removing its tail and head; the baking process will be carried out with whole carcass. The gills and eyes of the fish are first removed. If the gills are not removed, then ready dish will take on a bitter taste. It is also worth removing all the insides by making a long cut on the abdomen. The carcass is washed again and then rubbed with various spices and salt.

In the meantime, the pike perch will be marinated and salted, you should take onions and carrots; these vegetables are peeled and washed. After this, the onions and carrots are cut into thin rings. You can prepare the foil, grease it vegetable oil so that the fish does not stick during baking. The foil is placed in a mold, and the pike perch is placed on it; since baking will be carried out in the oven, it is worth covering the surface of the fish well. The carcass is poured with lemon juice, onions and carrot slices are placed on it, and rosemary is laid out in a circle.

Cover the foil well and then place the pan in the oven. The baking process lasts from 45 minutes to an hour and a half; as soon as the dish is ready, it is transferred to a plate, decorated with a thin mesh of mayonnaise, and then vegetables are laid out in a circle. For additional decoration, you can use sprigs of greenery. Thus, we got a delicious dish that was cooked in the oven.

Advice! To give the fish more interesting taste, it is best to rub it with seasonings not only on the outside, but also on the inside.

Dish “Dream” from pike perch fillet

Ingredients:

Hard cheese - 165 grams;
red tomatoes - 310 grams;
tomato paste - 5 spoons;
boneless pike perch fillet - 540 grams;
salt and pepper - to taste;
hot garlic - 3 cloves;
greens - 1 bunch.

Preparation:

First you need to wash the fillet clean water and then cut it into medium-sized pieces. Tomatoes are also prepared, washed and cut into slices small size. The garlic is peeled and finely chopped with a knife, and the cheese is grated on a large grater. The greens are washed and finely chopped, after which the cooking process begins.

Place the prepared fillet in a frying pan or mold with high sides, lightly sprinkle it with salt and ground pepper. After this, the surface of the pike perch is covered with a layer of ketchup or tomato paste. The workpiece is sprinkled with a large amount grated cheese. The mold is sent to the oven, where the dish is baked for at least forty-five minutes. Ready fish cut in portioned pieces and sprinkle with herbs.

Cutlets with Tartar sauce

Ingredients:

pike perch (boneless fillet) - 620 grams;
butter - 55 grams;
salt and ground pepper - to taste;
chicken egg - 1 piece;
white onion - 1 piece;
breadcrumbs - 35 grams;
vegetable oil - 65 ml.

Ingredients for the sauce:

Pickled cucumbers - 11 grams;
sour cream 15% - 3 spoons;
classic mayonnaise - 3 spoons;
hot garlic - 2 cloves.

Preparation:

To begin with, you should take a pike perch fillet, wash it and dry it, and then grind it through a meat grinder into minced meat. After the meat is chopped, onions are also sent there. Add one chicken egg to the prepared minced meat, add a little salt and ground pepper, after which the mixture is thoroughly mixed. It is necessary to beat the minced meat; to do this, collect it in your hand and then throw it sharply into a bowl.

Cutlets that are not too large are formed from this base; they are moistened in whipped chicken egg and then sprinkled with breadcrumbs. Such blanks are placed on cutting board and put into the freezer for thirty minutes. This allows you to better retain the shape of the cutlets while frying them in a pan.

While the preparations are frozen, it is worth preparing the Tartar sauce, for it, first chop a couple of garlic cloves and place them in a bowl, then add finely chopped pickled cucumbers to it. Add three spoons to the ingredients classic mayonnaise and sour cream, the products are mixed and get delicious sauce For ready cutlets. The preparations are fried in a frying pan until cooked, or you can bake them in the oven on a baking sheet. After that, fish cutlets Place on a plate and pour over the sauce.

Advice! It is best to put the onions after the fish, this will make it easier to clean the meat grinder.

Pike perch soup

Ingredients:

Potatoes - 6 pieces;
pike perch carcass - 1.5 kg;
dill - 1 bunch;
medium carrot - 1 piece;
salt and pepper to taste;
bay leaf - 2 pieces;
water - 2 liters;
heavy cream - 210 ml;
white onion - 1 piece.

Preparation:

To begin with, you should clean the pike perch carcass, and then cut it into small pieces, you can also cut the onion into half rings and chop the carrots into circles. You may first chop the dill to serve the soup. The potatoes are peeled and cut into medium-sized slices, they are placed in a pan of boiling water, and carrots are added there. Cook everything after boiling for fifteen minutes. Then add onion half rings and pieces of pike perch. The soup is cooked for an additional ten minutes.

When the cooking process is almost complete, you can add a little salt and the necessary spices to the dish. Immediately pour cream into the dish and add dill. Stir the soup and bring to a boil over medium heat. Once all the ingredients are ready, you can remove the pike perch dish from the heat, then cover it with a lid and leave for half an hour. You can serve the soup with fresh herbs or other necessary additives.

Advice! Mushrooms are great as a serving.

Jellied pike perch

Ingredients:

Green peas - 210 grams;
chilled pike perch fillet - 1.1 kg;
fresh carrots - 1 piece;
salt and pepper - to taste;
lemon - 1 piece;
gelatin - 1 package;
onion - 1 piece;
vinegar - 1 spoon;
parsley - 1 bunch.

Preparation:

Pour water into a large saucepan and put it in essential vegetables, add salt and pepper, also add onions. Vegetable broth is boiled, into which the pike perch fillet is placed after thirty minutes. The fish is cooked until cooked, and then removed from the broth and disassembled into fibers or sliced. Strain the broth and reserve four glasses for the dish.

Gelatin is dissolved in the broth and allowed to swell. Green peas, parsley sprigs, carrots and pieces of fish are placed on the bottom of the mold. Everything is poured with gelatin mass and put in the refrigerator for five hours.