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Pike perch fillet: a bosun’s recipe. Video
Pike perch is a close relative of perch and ruff, a predator with sharp teeth. This fish, living in the waters of the Volga, Ural and Don, can reach a meter in length (the largest documented individual weighed 20 kg) and is one of the most valuable commercial fish in Russia. Fishermen love pike perch for the exciting process of fishing with live bait, and eaters love it for its taste.
Pike perch fillet: boatswain’s recipe
The easiest way to cook pike perch fillets is to fry them in flour. To do this, you need to take:
– pike perch fillet – 120 g; – flour – 0,5 cups; – lemon – 0,5 pcs.; – salt, pepper to taste; – vegetable oil for frying.
Cut the pike perch fillet into portions, sprinkle with lemon juice. Mix flour with salt and pepper in a shallow bowl. Roll the pieces of fish alternately in flour and fry in a hot frying pan in vegetable oil on both sides until golden brown. As a side dish for fried pike perch, you can offer potatoes or rice with vegetables.
Pike perch meat is considered dietary: with a fat content of 1,1%, it contains 18,6 g of protein per 100 g. In addition, it contains 20 amino acids, including 8 essential ones, a number of vitamins and minerals
Pike perch fillet in lemon sauce
Pike perch does not require complex cooking, its meat is delicious in itself. If stewed in lemon sauce, you get a very delicate aromatic dish. For cooking you will need:
– pike perch fillet – 500 g; – lemon – 1 pc.; – sauerkraut – 300 g; – canned green peas – 100 g; – garlic – 2 cloves; – vegetable oil for salad dressing; – vegetable broth – 50 ml; – seasoning for fish – 1 pinch; – salt to taste.
Cut the fish into portions. Finely chop the garlic. Squeeze lemon juice. Put fillet in a deep frying pan, pour over boiling broth, salt and simmer over low heat. After 3 minutes, pour lemon juice into the pan and sprinkle with seasoning. After another 10 minutes add the garlic. After a couple of minutes, the dish can be removed from the heat and served. Sauerkraut salad with green peas and vegetable oil is suitable as a side dish for stewed pike perch.
Pike perch is found only in deep and clean water bodies. Therefore, its meat never contains phosphates and other harmful impurities.
Pike perch stewed with leeks, potatoes and mushrooms
This recipe is pretty easy to prepare and doesn’t take a lot of time. However, the dish turns out to be exquisite, moreover, you do not need to prepare a side dish separately for it. To prepare it, you need to take:
– 4 whole pike perch, 30–35 cm long; – 1-2 sprigs of leeks; – 2 large potatoes; – 200 g of porcini mushrooms (frozen); – 50 g butter; – salt to taste.
Peel the potatoes and cut them into thin slices. Cut the onion into rings and fry a little in butter. Cut the mushrooms into small pieces. Put everything in a bowl, salt and mix.
Cut off the heads of pike perch, remove scales and fins, gut and rinse under the tap. Pour half of the vegetable mixture into a baking dish, place the pike perches on it and the remaining vegetables on top. Add half a glass of water. Put a few slices of butter on top. Cover the dish with foil and cook in an oven preheated to 180 degrees for an hour. When the dish is ready, you need to separate the fillet from the bones and put it on the dish along with the vegetables.