Homemade dishes on the festive table: recipe. Pike perch in a royal and pouring zander.

Pike perch belongs to the genus of percids, so its appearance looks like fish of the same species, for example pike. Pike perch is both marine and freshwater. Sea fish has a large head and a darker color than the freshwater color.

Pike perch in cooking

You can prepare pike-perch in a variety of ways. However, the best fish is obtained if it is cooked for a couple, bake or put out. Roasted pike perch, according to the majority, comes out dryish. Caloric content of this fish is minimal. On 100 g of the product there are only 84 calories, which makes the dishes from the pike perch attractive for the adherents of a healthy diet. There are many recipes for cooking this fish. And each of them is good in its own way. Let's try to cook two dishes, which you can use not only for home lunch or dinner, but also to serve on the festive table. So, the first recipe is pike-perch in a royal way, and then - a fish jellied.

How to cut fish on a fillet

To quickly cook some dishes, the fish should be cut beforehand, as cooking the fillet sometimes takes longer than the dish itself. The recipe for "tsander pike perch " is just from such. So, firstly the carcase of pike perch is thoroughly washed under running water. Do not soak it in a bowl, as the fish after this treatment will be too watery, which will worsen its taste. After the "shower" perch the perch with a paper napkin or towel and begin to cut. First cut off the head, tail and fins. Then take the fillets. To do this, the dentist's back is cut along the dorsal fins, and then, after carefully cutting the meat on the ribs, the fillets are separated. As a result, you get two halves of pike perch without bones, but still on the skin. To remove the skin, the fish are put on a cutting board and the meat is removed obliquely with a sharp knife. Everything, the fillet is ready. At first glance, this work will seem painstaking, but, having acquired some skill, it can be done very quickly.

Rooster Sudak

In the arsenal of each housewife, there must be some crowning holiday recipe. Sudak royally decorate any table and certainly enjoy the guests and the home.

Products:

• Pikeperch - 1 average bird;
• Fresh mushrooms - 400 g;
• Bow - 2 heads;
• Butter for frying - 50 g;
• Any hard cheese - 200 g;
• Average carrots - 1 piece;
• Lemon juice - 30 ml;
• Mayonnaise or sour cream - 250 g;
• Salt, spices;
• Vegetable oil - for lubricating the pan;
• Greens, tomatoes - for decoration.

Preparation

To realize a recipe for "king-sized pike perch", pre-prepared fillets cut into approximately the same pieces, sprinkle with freshly squeezed lemon juice, sprinkle with the necessary spices and salt, leave for a short time to marinate. In the meantime, they are preparing vegetables. Mushrooms are cleaned and cut into plates, carrots - on an average grater, onions - half rings. Put a piece of butter on a frying pan and lightly roast onions and carrots on it. After add the mushrooms and continue to fry for another 5 minutes. At the bottom of the dishes for baking pour vegetable oil and spread the prepared fillet of pike perch. Top with sour cream or mayonnaise and spread the fried vegetables with vegetables, sprinkle with grated cheese. Prepare in a preheated to 180 ° C oven for no more than 20 minutes.

Zander from the pike perch

Pike-perch, a step-by-step recipe of which will be described below, is not more difficult to cook than baked fish.

Products:

• Pike perch - 1,5 kg;
• Water - 1,5 l;
• Carrots - 1 piece;
• Lemon - 1 piece;
• Onion - 2 pieces;
• Instant gelatin - 2 tbsp. L .;
• Salt, spices.

Preparation

1. Pre-cleaned fish cut into large pieces and put in water. There also add peeled whole onions and carrots, a few peas of pepper. Cook for about 10-15 minutes, always removing the foam. At the end of cooking, if desired, add a bay leaf.
2. Next, the pike perch is removed from the broth, cooled and cut into small pieces. The broth is also cooled and filtered. Divorced gelatin is added to the broth and divided into 3 parts.
3. In the jets for pouring one part of the broth is poured, put in the fridge and give a little freeze. Then, gently, trying not to break, lay out pieces of fish, pour the second part of the broth and again give it to freeze. After, decorate with greens, slices of boiled egg, circles of carrots, pour the remaining third part of the broth and put in the refrigerator until completely solidified.

Sudak royal and jellied ready! Bon Appetit!