Dishes from pikeperch

Meat of pike perch (a species of fish that is found in fresh water bodies and is a typical predator feeding on small fishes) is considered dietary, since it contains very little fat. Pike-perch dishes are characterized by high nutritional value due to the high content (more than 18%) of proteins in the meat of this fish. In addition, it is rich in amino acids (there are 20 amino acids, including 8 of them are not produced in the human body, and therefore considered irreplaceable). Dishes from pike perch are good sources of micronutrients useful for human beings, including potassium, phosphorus, molybdenum, iodine, manganese, and other minerals.

Recipe 1

Russian cuisine contains many recipes, on which you can cook delicious dishes from the pike perch. They are time-tested and are quite popular. For example, pike-perch with potatoes and horseradish. For preparation it is required:

• 1 kg of pike perch (gutted, cleaned and washed);
• ½ carrot;
• ½ horse root;
• ½ of the root of parsley;
• 2 large potato tubers, cleaned and cut into large cubes;
• 1 tablespoon of sunflower oil;
• salt;
• Parsley greens;
• 1 bay leaf.

The fish are fastened upside down on a special board (so that during puffing the pike-perch does not lose its shape) and lower it into a large saucepan with salted boiling water, roots and a laurel leaf. Water should completely cover the fish. Cook on medium heat under the lid. Readiness of fish is checked by piercing near the ridge: a fork or toothpick should enter freely. Before serving, remove, carefully remove the thread, which pike perch attached to the board, put into a dish, next to distribute the potatoes, sprinkle it with oil and sprinkle with chopped parsley. This dish can be served and cold, only cool zander, without taking it out of the broth.

Recipe 2

When frying, you can get completely different dishes from the pike perch. If you use a lot of boiling oil - the pieces of fish should be swimming in it - the fish will be appetizing and beautiful. If you fry in a frying pan just oiled, the pike perch will be dryish. For preparation it is required:

• 1 kg perch fillet cut obliquely into pieces;
• 1 table spoon of white bread chopped;
• Sunflower oil optional;
• Parsley greens;

For lean breading:

• 1 table spoon of flour;
• 1 tablespoon of steep boiling water;
• Water boiled cold optional.

We are preparing a lean breading: brew the flour with steep boiling water and grind to smoothness, allow to cool. Add cold boiled water so much to make a dough such as for pancakes. Lump of pikeperch is smeared with lean breading, then rolled in breadcrumbs. In a frying pan, the oil is heated very strongly when it starts to boil, spread out pieces of fish and fry on both sides until cooked. Take the pieces of pikeperch from the oil with a frying spoon onto the paper so that it absorbs excess quantity. Transfer to a dish, sprinkle finely chopped parsley.

Recipe 3

This simple way of cooking the French called "en papillote", that is, a fish or other product is densely wrapped in baking paper or foil. So tight that the steam and juices do not come out. The result is a dietary dish. After reading this recipe, you will learn how to bake pike-perch in the oven. The dish is great for a light, informal dinner. For one person you will need:

• 300 g of fillet of pike perch;
• 20 g butter butter;
• ½ carrots, cut very thinly;
• ½ small zucchini (zucchini), cut into cubes;
• ¼ of a small celery root, cut very thinly;
• salt;
• pepper;
• ½ cup chopped greens (parsley, coriander).

Cut one large square of parchment paper or foil. Lubricate with a thin layer of oil. Spread the fish, sprinkle with salt and pepper. Above and around the pike perch are distributed vegetables. Tightly close the edges of paper or foil. Place on a baking sheet and put in a preheated oven. Bake for 8 minutes at 220 C. They are served immediately in a wrapped manner.

This recipe for baked pike perch allows you to make fish stock, in advance: packed in foil or paper pieces of fish and vegetables can be kept in the refrigerator for 6 hours. Half an hour before baking, they are removed from the refrigerator and kept at room temperature.