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Whole cooked pike perch. Video recipe
Pike perch is one of the most delicious freshwater fish. Pike perch meat belongs to the dietary food, contains many useful microelements. The main task of cooking pike perch is to preserve all its useful and taste qualities. Whole cooked pike perch perfectly solves this problem.
Fresh live fish is ideal for cooking pike perch, then the pike perch turns out to be juicy, tasty, healthy. Defrost frozen fish in the air, cover with a film to reduce moisture evaporation. Clean the zander, remove fins and gills, gut, rinse well with cold water, dry with a towel.
The scales and fins of walleye are spiny, so clean the fish with gloves
Rub the prepared pike perch carcass with salt and spices. Make transverse cuts and insert 3–4 lemon wedges into them on each side. Grill, turning constantly, until tender. Remove from grill without waiting for a dry crust to form.
Whole baked pike perch in the oven on a vegetable pillow
Fry 2 onions and 1 medium carrot until half cooked. Cut 2 eggplants, 2-3 tomatoes into slices. Rub the pike perch with salt and black pepper, grease a baking sheet with oil. Lay the prepared vegetables in layers on a baking sheet. Season with salt to taste, add a little vegetable oil and 2-3 cloves of minced garlic. Place the pike perch on top of the vegetables. Wrap a baking sheet in foil and bake in a preheated oven for 30–35 minutes. at a temperature of 240 ° C. Uncover the foil 10 minutes before cooking to brown the fish. Place the cooked fish and vegetables on a flat, preheated dish. Sprinkle lemon on the finished pike-perch.
Steamed stuffed pike perch
Remove all bones from the prepared pike perch carcass, salt and pepper. Prepare minced fish. To do this, 400 g of pike perch fillet, 1 head of onion, 1 clove of garlic, pass the bread soaked in milk through a meat grinder, add 50 g of softened butter, 1 egg, salt and pepper to taste. Mix everything thoroughly. Fill the belly of the zander with minced fish. Sew the abdomen with threads or fasten with toothpicks. Wrap in a napkin and steam until tender.
Whole baked pike perch on a baking sheet with vegetables and mushrooms
Ingredients: – 2 kg of pike perch; – 200 g of mushrooms; – 4 potatoes; – 2 heads of onions; – 2 zucchini; – 0,5 lemons; – 5 tbsp. l. vegetable oil; – salt, pepper to taste.
Make transverse cuts on both sides of the prepared pike perch. Place lemon wedges in the cuts. Season with salt and pepper. Cut the potatoes and zucchini into cubes. Cut the mushrooms into thin slices. Place the fish on a greased baking sheet and place the chopped potatoes and zucchini around. Spread the mushroom plates on the pike perch carcass. Season with salt, pepper, sprinkle vegetables and mushrooms with vegetable oil. Place the baking sheet in a preheated oven and cook for 25-30 minutes. at a temperature of 250 ° C. Serve the cooked meal directly in the baking sheet or place it in a preheated dish along with the vegetables.
Whole baked pike perch in sour cream sauce
Make transverse cuts in the prepared pike-perch carcass, salt. Cut 300 g of onion into half rings and fry in vegetable oil. Insert half rings of fried onions into the incisions on the carcass. Place the remaining onions on the foil. Put the fish on the onion, wrap the foil. Bake in the oven for about 40 minutes. at a temperature of 200 ° C. Prepare sour cream sauce with 100 g of sour cream, salt and pepper to taste. Pour the sauce over the fish for 10 minutes. until cooked, so that it turns out tasty and the fish is beautifully browned.