5 simple recipes for cooking perch

Pike perch is a tasty, dry and low-calorie fish that is very easy to prepare if you know all the secrets.

Important recommendations

There are many recipes for pike perch cooking: it can be fried, baked in the oven, and vegetables, potatoes, rice can be used as a side dish.

However, when choosing a side dish and additional ingredients, it is worth remembering that zander meat is low-fat, so you can cook it with a sauce, and you should use foil to keep the fish dry.

A very important point - the choice of fish. There are several criteria:

1. Fresh fish has almost no smell.
2. Click on the side of the perch: if it is fresh - the dent will quickly pass.
3. The eyes of the perch should be clear, transparent - if they are dull or you notice that the pupil has rolled, this indicates that you have caught the perch a long time ago.

It is also important to properly clean and cut the carcass. The technology is simple:

1. Clean the fish, and should not be afraid of its spiny fins, small scales.
2. Hold the carcass for a few minutes in lightly salted water, then 2-3 minutes - in cold.
3. To avoid the smell, rub the fish itself and the surface of the table with lemon.
4. To prevent scales from scattering throughout the kitchen, make a protective screen of a plastic bottle.
5. Remove all organs, not forgetting that the liver and gallbladder are located near the head. It is very important not to pierce them, otherwise the zander's taste will spoil.

Butchering technology is simple:

• use a sharp knife to cut the carcass across the belly so that the blade is located between the fins;
• remove organs, gills;
• wash the fish with water.

Pike perch baked entirely in foil

Cooking time: 45 minutes.

Caloric content per 100 g: 94 kcal.

It is considered the easiest recipe. Through the use of foil fish get juicy. In addition, you need a small amount of ingredients for cooking.

It will take:

• 1 medium sized perch;
• 1 tsp mustard;
• salt and seasoning to taste;
• 1 onion;
• 2 tsp. sour cream (will give the dish tenderness).

The cooking is very simple:

1. Prepare the fish, put on the foil, rub with seasoning and salt, leave for 10 minutes.
2. Turn on the oven so that it warms up to +180 degrees.
3. Mix mustard with sour cream, grease pike perch.
4. Peel the onions, cut them into rings, put some in the belly, and sprinkle the rest of the fish on top.
5. Wrap the carcass in foil and send in the oven for half an hour.

Cooking Recipe with Potatoes

Cooking time: 100 minutes.

Caloric content per 100 g: 88 kcal.

Want to get a full dinner? In this case, you need to "arm" this recipe, because the potato is one of the best side dishes for fish.

Looking for such ingredients:

• 400 ml sour cream;
• ground salt and black pepper to taste;
• 1 onion;
• 500 g perch fillet;
• 1 tbsp. soy sauce;
• 6-7 potatoes;
• 0.5 tsp vegetable oil;
• 100 g Parmesan;
• 3 tomatoes.

The preparation is as follows:

1. Rinse the fillet, cut it into pieces, cover with soy sauce and leave to infuse for 20 minutes.
2. Grease the baking dish with vegetable oil.
3. Peel the potatoes, cut them into pieces, do the same with onions and tomatoes.
4. Lay out in the form of layers: potatoes, onions, tomatoes, fillets - and each layer needs to be coated with sour cream.
5. Sprinkle with grated cheese on top.
6. Bake in the oven for 80 minutes at a temperature of +180 degrees.

Dietary dish with mushrooms

Cooking time: 60 minutes.

Calories per 100 g: 140 kcal.

Looking for such products:

• 1 large pike perch;
• 350 g of mushrooms (forest will have a special aroma);
• 1 onion;
• 50-70 grams of cheese;
• 30 ml of cream;
• 1 tsp vegetable oil;
• salt, ground black pepper and coriander - to taste.

Prepare the fish: if you take a whole zander, then cut out all the entrails, large bones, ridge, remove the skin; if fillet - cut into pieces. Put the fish in a separate bowl, sprinkle with spices, salt, leave for 10-15 minutes. While it is cooked, chop the onion, fry until transparent. After that, add mushrooms to the pan and simmer for about 15 minutes on low heat.

You need to make the sauce: mix the grated cheese, cream, then pour it into the mushrooms, mix everything thoroughly.

Put the prepared fish in a baking dish, pour in mushroom sauce and send to the oven for half an hour at a temperature of +180 degrees.

How to fry fish in the pan

Cooking time: 40 minutes.

Calories per 100 g: 137 kcal.

There is no time and a lot of products? In this case, it is best to cook pike perch in breadcrumbs in a pan - the taste and aroma of fish will appeal to even the most capricious guest.

Ingredients:

• 1.5 kg perch;
• 50 g breadcrumbs;
• 80 ml of vegetable oil;
• salt and spices for fish - to taste.

For this recipe, cut the fillet or whole carcass into pieces up to 2 cm wide (the tail remains from the whole carcass, the head - you can not throw them out, but freeze them for further cooking). Rub the pieces of pike perch with salt, pepper, spices, leave for half an hour.

Breadcrumbs fall asleep in a separate shallow plate, roll each piece on all sides - in this case, the fish will roast evenly (the more breading, the richer the crust). Heat the frying pan in the oil, lay out the fish pieces and fry on moderate fire - the pike perch will be thoroughly fried, and the bread crumbs will not burn.

You can serve potatoes, rice, fresh vegetables or a light salad as a side dish.

How to cook Xe from zander

Cooking time: 60 minutes (+1 day).

Calories per 100 g: 134 kcal.

Heh is a popular Korean dish that is traditionally prepared from pieces of fish marinated in vinegar and spices.

Ingredients:

• 1 small carcass or 500 g fillets;
• 2 medium carrots;
• 2 small onions;
• 100 ml of vegetable oil;
• 1 tbsp. vinegar 70%;
• 1 tsp. ground black pepper, coriander, salt.

Pike perch fillet cut into pieces of 2-3 cm in size, put into a deep bowl, pour vinegar, mix and send to the refrigerator for at least 30 minutes. While the pike perch is pickled, we prepare the rest of the components: we rub the carrots, chop the onions into rings.

First lay the onions on the fish, then the grated carrots, sprinkle the ingredients with pepper and coriander.

In a small bowl, heat the vegetable oil (not bringing it to a boil), pour the fish. Thoroughly mix everything and send in the refrigerator for at least three hours, and it is better to leave the perch for the night. After a specified time, try a snack and, if necessary, add vinegar or spices.

It is extremely important for this recipe to use only fresh fish, well, if you buy a live pike perch and share it yourself.

Watch the video: Gordon Ramsay's Top 5 Fish Recipes (May 2024).