Pike perch with porcini mushrooms, royal style. Homemade dishes for the holiday table: recipe

Pike perch is a delicious fish. Its white meat has the most delicate taste, is absolutely not lean and has practically no bones. Amazing dishes are prepared from this fish: rolls, zrazy, stewed, fried in various sauces - it is used as a filling for baked goods, and added to salads. Baked pike perch is especially good.

Pike perch baked in the oven

Pike perch baked in pieces is an excellent dish that can be the highlight of both a special event and a family dinner. Household members will be delighted with the tender fillet under the crispy crust. To prepare, take two medium-sized fillets of fresh or frozen pike perch. The main thing in preparing for baking is to remove all the seeds, although there are very few of them. An excellent addition to delicious fish would be sweet pepper, remove the seeds and cut it into large pieces, the onion into half rings. Fry vegetables in a saucepan. The pepper should become soft and the onion should acquire a golden hue. Place the fillet in a greased baking dish and sprinkle generously with spices. Top with a mixture of onions and peppers. Let's start with the sauce. To do this, combine sour cream with cream and finely chopped dill. Pour the sauce over the pike perch so that it is evenly distributed over the entire surface. Heat the oven to 200 degrees and place the form with the fish in it. After twenty-five minutes, take it out and sprinkle the dish with hard cheese, grated on a medium grater. Place the pan in the oven again until the cheese has melted and turned into a delicious golden crust. A green sprig of parsley or dill will be the finishing touch to this culinary masterpiece.

How to bake a whole pike perch in the oven

Pike perch baked in the oven entirely, it looks simply royal. This delicious dish has a unique taste. Fresh pike perch is better suited for baking, but if you don’t have one, then frozen is also suitable, you just need to defrost it in the refrigerator and gradually. Fresh fish should be really fresh. In order to make sure of this, you need to take the carcass in the middle and pay attention to the position of the head and tail: if they are drooping on the fish, then this is a sign that it has been lying around waiting for a buyer. A fresh pike perch should have a firm carcass and clear eyes.

When cutting a carcass, first remove the fins with kitchen scissors, as they are very tough and prickly. Then you can start cleaning. If you place the abalone in boiling water for a couple of seconds, this will make cleaning much easier. To prevent scales from flying in all directions, you need to clean the fish in water, or make a simple device in the form of a protective screen from a used plastic bottle. When baking the entire head and tail, there is no need to remove; you can limit yourself to removing the gills and eye sockets. When gutting, you also need to be careful not to damage the gall bladder, which is located very close to the head, as the taste can be spoiled by bitterness. The bones are cut out. We make cuts throughout the carcass. Fry the onion, chopped into rings, until transparent. Rub the fish with salt and herbs. We put onions into the cuts, grease the baking sheet with fat, pour out the remaining onions and place the fish on top. Bake for half an hour at 180 degrees. At this time, prepare the sauce: mix sour cream with red pepper. At the end of cooking, take out the baking sheet and pour the sauce over the pike perch. Place in the oven to get a golden crust; this process will take about ten minutes. This delicious and delicate dish can be served with boiled rice, mashed potatoes or fresh vegetables.

Whole pike perch baked in the oven in foil

Prepare the carcass for baking in the manner presented above. Make transverse cuts on the carcass. Add salt, rub generously with spices and set aside for 20 minutes. Place a lemon and tomato ring into each cut. Prepare the sauce: combine mustard with lemon juice. Place the pike perch on foil and brush with sauce on all sides. Stuff the fish with tomato slices, half rings of onion and lemon. Chop the stuffed carcass with the remaining onion and wrap in foil. Place the mackerel on a baking sheet and bake at 200 degrees for half an hour. At the very end of the baking process, the fish can be opened to create a golden brown crust.

Pike perch baked with vegetables

Cut the potatoes into slices, chop the onion into half rings, chop the tomatoes into neat rings, grate the carrots on a coarse grater. Divide the fish fillet into medium pieces. To bake, take a ceramic mold, grease it with vegetable oil and lay out all the ingredients in layers. Divide the vegetables into two parts. The first layer is potatoes, salt and add a little garlic for spiciness. The second is onions plus carrots, the third is chopped dill or parsley, now it’s the turn of the pike perch. Lay out the next layers in reverse order. The whole thing is finished off with potatoes, which should be well salted. Grate the hard cheese. Heat the cream, add a third of the cheese (place the rest on top), pepper and pour over the dish. Preheat the oven to 220 degrees and bake the pike perch for 40 minutes.

Pike perch baked in foil in the oven

Let's cook the pike perch in a hurry, as it will be very fast. Clean your walleye to make it less of a hassle by following the tips above. We cut off the tail and fins with scissors, and take out the insides. Rub the pike perch with salt and spices. Wrap in foil and place in a preheated oven. After thirty minutes, you can enjoy the fish. Pike perch is such a tasty and healthy fish that even in such a simple form it will taste divine.

Delicious pike perch in the oven

Let's prepare the pike perch carcass. At first it looks big, but after it loses its tail and head, its size decreases significantly, but the main thing is that this does not detract from its taste. After gutting, we make longitudinal cuts throughout the fish and insert lemon slices there. Our filling will consist of chopped parsley, onion and garlic. You definitely need to make a sauce, otherwise the fish will be dry. For the sauce, take sour cream, salt, add spices and garlic. Mix the filling with part of the sauce and stuff the pike perch. Place the carcass on foil and generously coat with sauce. Wrap tightly in foil and place in a preheated oven for twenty to thirty minutes, depending on the size of the fish. To get a golden brown crust at the end of baking, open the foil. In its finished form, the pike perch looks appetizing, and the taste is excellent.

Baked pike perch with rice and eggs

Let's start with the filling. Boil white long grain rice in salted water. Chop the eggs, mix with rice, add turmeric, by the way, an excellent and healthy seasoning that goes well with rice. Add two fresh eggs to the resulting mixture. Combine the filling with finely chopped dill and 1 table. l. melted butter. Rub the pike perch carcass with salt, pour in lemon juice and leave for half an hour. After time, fill with the mixture and sew up the belly with thread. When gutting a carcass, we do not remove the head and tail. Dip the fish in flour and sprinkle with breading. Place the pike perch in a baking dish, pour oil over it and bake in a preheated oven for forty minutes. If you have some filling left, you can put it in molds and bake a rice and egg soufflé. This will take another twenty-five minutes.

Baked pike perch with basil, rosemary and lemon

Rub the pike perch with salt and pepper. Spread foil on a baking sheet, place the fish, put basil and lemon slices inside, cover the carcass with rosemary sprigs and lemon slices. Drizzle olive oil over top thoroughly. Close the foil, heat the oven to 200 degrees, place the pike perch in there and bake for 25 minutes, then open the edges of the foil and bake for about five minutes until the fish is browned.

Pike perch baked with rosemary and garlic confit

Clean the pike perch, remove gills and entrails. Season the carcass thoroughly, inside and out, with salt and pepper. Heat oil in a frying pan, add cloves of garlic and simmer over low heat for fifteen minutes. Turn off the burner and leave the garlic covered for another half hour. Place foil on a baking sheet. Brush the fish with garlic oil inside and out. Stuff the pike perch with rosemary sprigs and garlic cloves. Wrap the foil in an envelope and bake the fish in the oven for twenty-five minutes

Pike perch with mushrooms and cream cheese sauce

You can buy a whole pike perch and gut it, clean it yourself, or you can use a ready-made one. Salt and pepper the fish, squeeze out the juice of half a lemon (it will kill the smell), sprinkle with coriander. Leave for half an hour. Sauté the onion, add the champignons cut into slices and simmer until tender under the lid. If there is a lot of liquid, drain, but do not pour out. Let's start with the sauce. Grind hard cheese on a fine grater, add cream and mushroom liquid. Cover the baking dish with foil, place the fillet on it, and mushrooms with onions on top. Pour the entire dish with cream cheese sauce. Cover with an envelope and place in the oven at 200 degrees. After twenty minutes, open the foil and leave in the oven for another 10 minutes. As you already guessed correctly, in order to get a golden brown crust. Cut the finished dish into portions, pour in the sauce and garnish with a sprig of parsley.

Pike perch baked in the oven with potatoes

We clean the pike perch, remove the backbone, fins, gut it, and make transverse cuts. Rub the finished carcass with pepper and salt. Boil the potatoes until half cooked. Chop the onion into half rings and fry in butter until transparent. We fill the cuts with onions. Cover the baking sheet with foil. We place pike perch on it. We cut the potato tubers into four parts and place them side by side. Preheat the oven to 200 degrees and place the dish there for thirty minutes. We take it out and brush the fish with sour cream, then bake for another ten minutes.

Pike perch baked with buckwheat

Pike perch is a dietary fish, and buckwheat is a healthy cereal. The combination of these two products will not only allow you to enjoy the most delicate taste, but also enrich the body with useful substances. Prepare the fish, divide it into small pieces, sprinkle salt and pepper on top, put it in a bag, add buckwheat, butter, and Knorr dry mixture. Tie the sleeve and shake well to mix all the ingredients. Preheat the oven to 180 degrees, bake for fifty minutes.

Pike perch is a delicious dietary fish with a delicate taste. You can find other recipes for preparing dishes from this delicious fish on the VilingStore website.

We don’t know if this is how pike perch was prepared for the kings, but the name of the dish clearly obliges it. Doing all the manipulations with the products, the question involuntarily arises: “How many chefs worked to create just one dish?” But it’s still worth trying to cook pike perch the royal way, if only to taste the food of kings at least once. In addition, royal treats will undoubtedly become the main dish of any celebration.

Products:
pike perch (fish weighing approximately 1.2 kg);
hard cheese (100 g);
butter (100 g);
salt (half a spoon);
breadcrumbs (half a glass);
boiled chestnuts (peeled) - approximately 10 pieces or 400 g;
thick sour cream (3 large spoons);
black pepper (quarter teaspoon);
for the dough - 2 tablespoons of butter, the same amount of sour cream and flour. Preparation:
1. Clean and fillet the fish (be sure to remove all bones). Cut the pike perch fillet into medium pieces.
2. Grate the cheese on a fine grater.
3. Take a porcelain mold (can be small, but definitely deep), grease it with butter (no more than 10 g), sprinkle with breadcrumbs, put butter cut into small cubes (about 50 g) and two tablespoons of sour cream on them.
4. Next, put the fish in the mold, sprinkle it with salt and grated cheese.
5. Place boiled chestnuts on top and pepper.
6. Then we repeat all the layers again: crackers, butter, sour cream, fish, etc. We do this until the form is filled almost to the brim.
7. Pour a glass of hot water on top of everything.
8. Next, we begin to prepare the dough: beat the butter into a foam, add sour cream and flour to it. The dough should be tough but soft. Next, roll out the dough into a layer approximately 5-7 mm thick.
9. Cover our form with this dough, in which the fish and other products are placed. Brush the top of the dough with beaten egg.
10. Preheat the oven to 180°C and bake until the dough is golden brown.

That's it, the famous royal treat is ready. True, this dish is supposed to be cooked in the oven, but in the oven it turns out no less tasty.

Pike perch royal style with porcini mushrooms (5 servings)

Products:
fresh pike perch (1.5 kg);
porcini mushrooms (10 pcs.) – can be replaced with dried ones;
onion (two medium heads);
carrot
lemon (small);
dill (large bunch);
ground pepper;
salt (half a small spoon);
mayonnaise (one packet);
hard cheese (200 g);
butter and vegetable oil (two tablespoons each);
sugar to taste.

Preparation:
1. Fillet the pike perch and cut it into small portions. Sprinkle them with the juice from one lemon, add salt and pepper to taste.
2. Chop the carrots and onions into strips and fry in butter (butter).
3. Cut porcini mushrooms (if you take dry ones, you need to soak them for half an hour) into strips, add them to the roots in the pan and fry them all together for another two minutes.
4. Next, take a baking sheet, grease it with oil (vegetable), place chopped pike perch fillet on it, pour mayonnaise on top (can be replaced with milk mixed with beaten eggs or sour cream, seasoned with spices).
5. Place fried mushrooms and roots on the mayonnaise, sprinkle everything again with salt and pepper (a little, do not forget that mayonnaise is also salty). Add a little sugar (literally a quarter of a teaspoon) and sprinkle everything with grated cheese.
6. Place the baking sheet in the oven (180°C) and bake for half an hour.

Pike perch royal style with mushrooms (second option)

Products:
pike perch fillet (approximately 800 g);
onions and any mushrooms (ratio 1:1);
mushroom cube;
mayonnaise;
flour (three spoons);
salt;
butter (two tablespoons);
eggs (three pieces);
vegetable oil (two tablespoons);
grated cheese (three spoons).

Preparation:
1. Cut the fish fillet into medium-sized pieces, season them with salt, bread them in flour and fry over medium heat until golden brown (the pike perch should remain a little damp inside).
2. Cut the onion into half rings and fry in butter (butter) until pale golden brown.
3. Chop the champignons or any other mushrooms finely, pour them into the frying pan with the onions and fry them all together for another five minutes.
4. Boil the eggs, grate them on a coarse grater and mix with the onion-mushroom mixture. Let cool for 10 minutes.
5. Then add a little mayonnaise and one mushroom cube to the cooled mass (taste it so it doesn’t turn out too salty).
6. Grease a baking sheet with vegetable oil, place pieces of fried pike perch on it, top with a mixture of onions, mushrooms, mayonnaise and seasoning, sprinkle with grated cheese and bake for at least half an hour.

As you can see, the last two recipes are much easier to prepare than real royal-style pike perch. But they will be very helpful when guests are almost on the doorstep and you need to quickly prepare something tasty and original.

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The first thought that comes to my mind personally after returning from a successful pike-perch fishing trip is: Shouldn’t I please my family and make “Pike-perch the royal way”? I will be happy to tell you how to make this truly a royal dish!

Required ingredients:

fresh pike perch 2-4 kg;
mushrooms 6-8 boletus (can be replaced with dry, frozen or boiled);
2 large onions;
1 medium carrot;
mayonnaise 250 gr;
cheese 200-300 gr;
1 lemon, some greens;
pepper, salt and sugar to taste;

Time required: 1.5 hours. Well, this is no longer a waste of time, but rather an acquisition of it!

1. First of all, thoroughly clean and wash the fish. I will never stop reminding you that fish “don’t like water,” i.e. frequent washing and rinsing during cutting and cooking. After washing, be sure to blot it dry with a paper towel or napkin. We remove the head along with the pectoral fins. Cut out the ventral and caudal fins.

2. Then we start filleting (remove the fillet). To do this, we cut along the pike perch along the dorsal fins. Carefully trimming the meat on the ribs, we slice the fish to its full length on both sides of the ridge and dorsal fins. Now we have two halves of boneless meat - fillet on the skin. Place the half on a cutting board and, using a sharp, thin knife, cut the meat diagonally, at an angle to the board, and remove it from the skin. I have already described a similar procedure in the recipe “Pike perch dumplings”. You get two oblong plates about a finger and a half thick.

3. Then cut the clean fillet at an acute angle into round “pancakes”.

4. Let’s move on to the next important part of the “cook’s magic” - preparing the filling! For this we will need: porcini mushrooms, onions, carrots, mayonnaise, cheese, herbs, lemon, black pepper, salt and sugar. Finely chop the onion and carrots with a knife and fry in a frying pan until light golden brown. Chop fresh porcini mushrooms into slices and add them at the very end of frying. Here you definitely need to clarify - the mushrooms must be selected, strong, young, old “washcloths” will not work! Place fish “pancakes” on a baking sheet greased with vegetable oil, grouping individual “islands”. The serving size can be easily varied by collecting fish in 1-2-3 plates together. Lubricate them generously with mayonnaise and place the onion-carrot-mushroom mixture on top. Then a little ground black pepper, salt and sugar. Chop hard, perhaps slightly overripe cheese onto a coarse grater and sprinkle it thickly over our “islands.” Cover everything with a sprig of herbs and a slice of lemon and into the oven!

Pike perch belongs to the genus Perch, so its appearance resembles fish of the same species, for example pike. Pike perch can be both marine and freshwater. Marine fish have a large head and a darker color than freshwater fish.

Pike perch in cooking

You can cook pike perch in a variety of ways. However, the fish turns out best if it is steamed, baked or stewed. According to the majority, it comes out a little dry. The calorie content of this fish is minimal. There are only 84 kcal per 100 g of product, which makes pike perch dishes attractive for adherents of a healthy diet. There are many recipes for preparing this fish. Moreover, each of them is good in its own way. Let's try to prepare two dishes that can be used not only for a home lunch or dinner, but also served at a party. So, the first recipe is royal pike perch, and then fish aspic.

Products:

pike perch - 1.5 kg;
water - 1.5 l;
carrots - 1 pc.;
lemon - 1 pc.;
onions - 2 pcs.;
instant gelatin - 2 tbsp. l.;
salt, spices.

Preparation

The pre-cleaned fish is cut into large pieces and placed in water. Peeled whole onions and carrots and a few peppercorns are also added there. Cook for about 10-15 minutes, making sure to skim off the foam. At the end of cooking, add bay leaf if desired.
Next, the pike perch is removed from the broth, cooled and cut into small pieces. The broth is also cooled and filtered. Pre-diluted gelatin is added to the broth and divided into 3 parts.
Pour one part of the broth into the aspic bowl, put it in the refrigerator and let it harden a little. Then, carefully, trying not to break them, lay out the pieces of fish, pour in the second part of the broth and let them harden again. Afterwards, decorate with herbs, pieces of boiled egg, carrot slices, pour in the remaining third of the broth and place in the refrigerator until completely solidified.

Pike perch in a royal style and aspic are ready! Bon appetit!

That's it, the famous royal treat is ready. True, this dish is supposed to be cooked in the oven, but in the oven it turns out no less tasty.