Pike perch in the oven. The recipe is exquisite and simple

Pike perch with cream sauce

Pike perch meat is not only dietary and low-fat, it is also a rich source of animal protein, which can be compared with chicken or veal. But unlike them, pike perch is easier and faster digested and absorbed by the human gastrointestinal tract.

Pike perch with cream sauce is prepared quite quickly and simply, for this you need:

pike perch, pre-cut into fillets with skin, 1.0 kg;
salt;
flour 70 g for breading + 30 g for sauce;
pepper;
milk 200 ml;
sour cream 300 g;
butter 70 g;
vegetable oil 100 ml;
bulb;
a sprig of dill or parsley.

Recipe

Cut the fish into medium-sized pieces.
It needs to be salted and peppered. Make it to taste.
Dredge fish pieces in flour.
Place pieces of pike perch into heated vegetable oil. Fry them until golden brown. It will help the fish keep its shape and not fall apart when stewed in the sauce.

In another frying pan, heat the butter and fry the onion, chopped into very thin half rings, until soft.
Place the onion in a saucepan or cauldron along with the oil in which it was fried.
Place the fried fish on top of the onion bed.
Prepare the sauce. To do this, mix 50 - 60 ml of milk with 20 - 30 g of flour, and pour the rest of the milk into sour cream, add salt to taste, add pepper and pour in the diluted flour. Mix everything well and pour the sauce over the fish.
Over medium heat, bring the contents to a boil and, moderate the heat, simmer the fish under the lid for 20 minutes.
At the end, add the greens and turn off the stove.

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Cookman to help

The tips below will help you prepare pike perch with creamy sauce:

It is advisable to cook only fresh or chilled pike perch;
Despite the fact that pike perch is a predatory fish, it loves to hide among snags and other natural shelters at the bottom, so its meat sometimes has a muddy smell typical of freshwater bodies. You can soften it if you put a bunch of dill in the belly of the gutted fish and give let her lie down for half an hour;
if you have fresh pike perch, but don’t have time to cook it, you can freeze the fish, but be sure to gut it first;
The flour coating will be distributed more evenly if you put the pieces of fish fillet in a bag, add flour and shake well.

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All preparation of the dish fits into the following steps:

cut skin-on pike perch fillet;
roll in flour and fry in hot oil;
cut the onion into half rings and fry in butter until soft;
Place the onion in the pan first, then the fish;
mix sour cream, milk, flour, salt, pepper;
pour the sauce over the fish and cook covered from the moment of boiling for 20 minutes;
add greens at the end.

Pike perch with cream sauce is good on its own or with any side dish. It can also be served as a cold appetizer.

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Bite activator . This pheromone additive attracts fish most strongly in cold and warm water. Discussion of the bite activator “Hungry Fish”.
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Pheromone -based lures .

Rules for choosing pike perch carcasses:

If you plan to bake fish, choose small carcasses. The rule is simple: baked pike perch will be juicier the smaller its size.
For a festive feast, buy a large fish. It is better to bake it with filling.
High-quality pike perch does not emit an unpleasant fishy odor.

Stages of preparing fish:

Clean the pike perch carcass, carefully rip open its belly and clean out the insides.
Remove the gills from the head.
Rinse the pike perch with ice water. Dry the fish with a towel.
Rub the dried pike perch carcass with dried herbs, salt, and sprinkle with lemon juice. Leave the fish to marinate for thirty minutes.
Then follow the chosen recipe.

Pike perch with Polish sauce: traditional recipe with photos step by step

The dish first appeared in Poland. However, in Russia, fish with sauce took root and became popular. It's easy to prepare, it turns out tasty and satisfying, so you can serve it without a side dish.

For a traditional fish recipe you will need:

fish fillet – 600 g;
potatoes – 300 g;
spinach – 150 g;
chicken egg – 1 pc.;
garlic and ghee.

For the sauce for pike perch you need:

chicken eggs – 2 pcs.;
butter – 130 g;
lemon – 1/3 pcs.;
dill, spices and salt - optional.

Total cooking time is up to an hour.

Having prepared all the ingredients in front of us, we begin to create.

Cut the fish into portions. Wash the spinach and remove the stems. Potato tubers do not need to be peeled. Rinse and cook. Boil one egg and set aside when ready.

Now build a water bath. To do this, bring the water in a saucepan to a boil. Place a smaller bowl on top so that the bottom does not touch the water.

Separate the yolks from the whites. Add a little cold water to the first. Place everything in a water bath. Immediately add butter in small portions. Stir constantly with a whisk.

Remove the bowl from the bath once the oil has dissolved. Add juice of 1/3 lemon and spices.

Place 2 frying pans on the stove. Place the fish and a little water in one. Cover with a lid. Simmer over low heat for 7 minutes. Heat the second frying pan.

When the potatoes are ready, fry them in melted butter until golden brown. Add coarsely chopped garlic. Add spinach, spices and salt whole. Remove from stove immediately.

Peel the previously boiled egg and grate it on a coarse grater. Coarsely chop the dill.

Before serving, place everything on a flat plate. Sprinkle grated egg and dill on top. Can be served.

Even if your family is not a fan of fish dishes, they will definitely like this pike perch. Bon appetit.

I suggest watching the Video recipe:

Pike perch in the oven. The recipe is delicious and simple

There are dishes that can be classified as exquisite culinary creations, but they are not so difficult to prepare. This includes pike perch in the oven. The recipe for making it is accessible even to a novice housewife. The simplicity and excellent taste of this dish made it popular, especially among lovers of fish products. It is better to use fresh and high-quality fish.

Simple accessible recipe

First, let's look at the dish “Pike perch in the oven,” the recipe for which includes ingredients such as potatoes and mushrooms. For cooking you will need 2.5 kilograms of pike perch fillet. Therefore, if the fish is whole, then you need to cut it, separating the bones and removing the scales. Cut the fillet into pieces, salt, pepper and sprinkle with any seasoning for fish. Peel 2.5 kilograms of potatoes and cut them into slices about 0.5 centimeters thick. Cut 6 onions into half rings. Now we take 700 grams of champignons and, cutting them into slices, fry them in vegetable oil. Next, we form our dish. Place potatoes on a baking sheet as the first layer (grease the baking sheet with any fat). Then we put fish, onions, and mushrooms on top. Pour the dish with sour cream 15% fat. It only takes one hour to cook pike perch in the oven. The recipe is simple and does not require many ingredients.

Pike perch with vegetables

This fish is so versatile and has such excellent taste that it goes well with many foods. Pike perch fillet in the oven can be prepared as follows. We take 600 grams of boneless fish, 4 potato tubers, the same amount of carrots, one onion and one tomato, 100 grams of cheese, 100 grams of cream, spices, a spoonful of flour and a bay leaf. Let's start cooking pike perch in the oven. The recipe involves using a baking dish. Place 2-3 bay leaves in it. Then cut the potatoes into slices and put half of them on the bottom of the mold. Sprinkle with a little salt. We also cut the carrots into circles, but not thick, and place them in a second layer. Next comes the onion, cut into half rings. The next layer is chopped tomato and herbs. Place pieces of fish on this bed of vegetables. This is followed by layers of vegetables in reverse order. Fry the flour in a frying pan until a beautiful golden color appears.

Mix it with cream and grated cheese (half of the total mass). Add pepper and salt to this mixture. Pour it over the fish and vegetables, sprinkle the remaining cheese on top and put the dish in the oven. If the filling turns out to be thick, you can dilute it with milk. The cooking temperature is 220 degrees. When a beautiful crust forms, reduce it to 150 degrees. The dish will be ready when the potatoes and carrots become soft.

Pike perch in batter

You can also cook pike perch in batter. The batter recipe is also simple. Mix chicken eggs, milk, flour and any spices until it becomes thick sour cream. You can add beer to the batter to give the dish some fluffiness. Then dip the prepared fish pieces in batter and deep-fry. After this, they should be placed on a paper towel to remove excess fat. Serve pike perch with vegetables or side dish.

Dietary

Dish: pike perch, diet, baked in the oven, recommended by all nutritionists. As one of the options, low-calorie food. Although, the food itself is satisfying and quickly satisfies hunger. Which is very important for people who control their body weight.

Per 100 grams of product: Calorie content 90.04 kcal.

Belkov: 16 years

Fat: 1.1 g.

Carbohydrates: 1.27 g.

Preparing food for 5 minutes and cooking for 20-30 minutes.

Ingredients for two servings:

300 grams of pike perch;
one teaspoon of lemon zest;
25 grams of sunflower oil;
300 grams of bell pepper;
to taste: salt and ground black pepper.

Cooking instructions:

If the pike perch fillet is already prepared, then you just need to add salt and pepper to taste, sprinkle with lemon zest and pour in sunflower oil. Let it sit for fifteen minutes and soak in the aromas. Then place the already marinated fish on a baking sheet greased with sunflower oil. Bake in an oven preheated to 220 degrees for 20-25 minutes. Take it out, place it on a plate, and cut the pieces of bell pepper next to it.

Cooking method:

It was not a fishing year and therefore the caught zander turned out to be especially tasty. Maybe because you missed fish? No, it’s just that pike perch is an amazingly tasty, dietary fish with white, tender meat that doesn’t get boring, even when there’s a lot of it! And, cooked in cream and butter, it’s absolutely magical! The dish is prepared once or twice, if, of course, someone cleans it?! So:

On the back along the length of the ridge we make cuts with a sharp knife on both sides and around the head.
We take the skin by the upper corner and pull it off like a stocking. We do the same on the other side.
Cut the belly and remove the entrails. We cut off the head.
Using a sharp knife, we make cuts along the spine and intercostal bones, remove them and get two mother-of-pearl fillets.
Bread them in flour, sprinkling it through a strainer.
Melt the butter in a frying pan and fry the fillet on both sides until golden brown.
Salt, pepper and pour drinking cream.
Close the lid and simmer for 5-7 minutes. The cream should be absorbed into the fish.
Place the fish on a serving plate and sprinkle with chopped green onions. You can put vinaigrette and a slice of lemon nearby.

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Tip : do not add onions, garlic or other herbs to this dish! Just salt and pepper! This is a must, otherwise you will spoil the unique taste of pike perch.

With mustard sauce

Not for the sake of advertising, but simply as a tasty food option, we recommend the fish recipe: with mustard sauce. An excellent dish with an unforgettable taste and aroma. Try to cook it at least once, and it will become your signature dish in preparation, both for home dinners and for the holiday table.

Dish weight: 100 grams; Calorie content: 137 kcal;

Proteins: 14 g.

Fat: 8 g.

Carbohydrates: 10 g.

The food preparation time will take no more than 5 minutes, and the finished dish will take 30 minutes.

Ingredients for four servings:

550 grams of pike perch;
3 pieces tomatoes;
one onion (medium size);
one lemon (medium size);
2 tablespoons mustard (without a slide);
to taste: salt and spices for fish.

Preparation:

Fish: clean, gut the insides, rinse under running water and dry.

Prepared carcass: rub on both sides and inside with a mixture of salt and spices for fish.

Make oblique cuts along the fish, on both sides, add salt, sprinkle with fish seasonings, and leave to marinate for 10 minutes.

Cut the onion and half a lemon into thin rings and place them in the slits.

Mix mustard with freshly squeezed juice from the other half of a lemon, and brush the pike perch with this mixture. Place the cooked carcass on a baking tray covered with foil and wrap. Place in a preheated oven at 180 degrees. Bake for 30 minutes. After this time, unwrap the foil and bake for another 5 minutes until golden brown.