Pike perch is a fish of the perch family. Pike perch meat is white and lean, rich in protein and minerals, as well as vitamins PP, E, C and group B. In order for the fish to not lose its beneficial properties, you need to know how to properly stuff and cook pike perch.
How to cook stuffed pike perch: a step-by-step video recipe
Secrets of cooking pike perch
You can cook pike perch in various ways: boil, bake, fry, stew. To make a dish made from this fish tasty and healthy, you need to know the features of its preparation.
If you are going to boil pike perch, then first cut off its dorsal fin, then remove the scales, gut and rinse under running cold water.
When choosing a pike perch, keep in mind that the eyes of fresh fish should be transparent and protruding, and the gills should be bright red.
You can cook pike perch steamed or in water. For sea pike-perch, before cooking, you need to cut off the head, otherwise the dish may taste unpleasant. The readiness of boiled pike perch is checked with a sharp knife. If the meat easily comes off the ridge, then the fish is ready.
You need to defrost pike perch at room temperature. If the fish will be fried after defrosting, rub it with salt and leave for 10-15 minutes. Then the salt should be washed off with cold water, and the pike perch should be dried with napkins.
The pike perch will be juicier if you fry it in a pan for about 5 minutes, and then bring it to readiness in the oven.
Whole stuffed pike perch looks very beautiful and tastes delicious too. Cooking fish in this way requires a lot of cooking experience and patience as the cooking process will take some time. You will need the following products: – 1 whole large pike perch; – 200 g of white bread; – 1 glass of milk; – 1 onion; – 100 g of butter; – 3 boiled eggs; – 3 cloves of garlic; – salt to taste; – parsley; – ground pepper to taste; – lemon; – tomatoes; – cucumbers.
Scale the fish, cut off the dorsal fin and cut along the back. Break the ridge and gut the walleye, remove the eyes and gills. Then carefully remove the pulp with a knife, leaving a thin layer on the skin.
Peel the fish fillet and pass it through a meat grinder, along with onions and garlic. Soak white bread in milk and combine with minced fish, then add soft butter, finely chopped eggs. Season with salt and pepper and mix thoroughly.
Fill the prepared pike-perch skin with the minced meat, shape it into a whole fish and wrap it in cheesecloth. Then cook in a little water for 20 minutes.
You can make cutlets from minced meat leftovers
Put the finished fish on a flat dish, garnish with parsley sprigs, lemon slices, roses from fresh cucumbers and tomatoes.