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Simple recipes: pike fillets. Preparation

Pike is a commercial fish. Unlike its marine relatives, it is available, since it is very common in the fresh waters of America and Eurasia. Freshly it can be found in markets and in fish stores. Pike meat is bony, dense with a small fat content (1.1%) and a high proportion of protein (18.4%). In the middle of the twentieth century, the British considered it a delicacy, however, this opinion has been preserved in many regions to this day.

In the article we will tell you how to cook pike fillets in various ways. Recipes are simple, ingredients are available, but also interesting. Dishes from fresh fish are able to decorate even the most demanding festive table.

How to separate the fillets?

On the fillet, as a rule, large specimens are allowed, and small ears are prepared from the small pike. Difficult in cutting carcass fish is nothing, just take into account a few simple tips and implement them.

The pike should be cleaned from scales, gutted by making a cut on the abdomen, and rinsed well under running clean water. Then, dry the fish and proceed to the separation of the pike fillets (the recipes with the photo will be presented below in the text). Cut large pectoral fins. The method of cutting, which is presented below, is borrowed from professional fishermen who supply pike meat for sale. Make a cut near the head to the ridge, but do not cut through. The knife should be turned so that it lies on the ridge with the point toward the tail.

Carefully guide him towards the dorsal fin, and then turn upward. Next, separate the sides using the same method. In the incision near the gill arches insert the knife and guide them along the ridge. Separate the meat of the fish with a knife from the skin. Thus, you get three good pieces, which require different recipes. Pike fillets can also be separated from the tail part, do this as shown in the picture. Use the head and ridge for cooking soups. Separated fish fillets are best used for food at once, but if necessary, it can be frozen - it will be a ready-made semi-finished product.

Spicy sauce and baked fillet of pike

Recipes in the oven are always bribed by the fact that the minimum amount of oil is used, and the fish is actually cooked in its own juice. The dish is less caloric and more useful than the frying process. To begin with, we offer you an extremely simple recipe, the highlight of which is in the sauce. For cooking fish you will need:

  • Fillets of pike - 500 g;
  • Olive oil - 2 tablespoons;
  • To taste - salt and pepper.

The fish should be rubbed on both sides with a mixture of pepper and salt. Oven to warm up to 170 degrees. Sheet, covered with parchment paper or a special silicone rug, sprinkle with olive oil and gently lay the fish on it. Bake for 15-20 minutes. Until the moment when the fish starts to separate, the main thing is not to overdry.

Cooking sauce

At this time, cook the spicy sauce. In a jar with a screw cap put: 0.5 cups of wine vinegar (red or white), 2 tablespoons. Chopped dill and parsley, olive oil, 1 tbsp. Lemon juice, two crushed cloves of garlic and shallots (1 pc.), 1 tsp. Paprika, salt to taste, a pinch of cayenne pepper and ground cumin. With vigorous movements, shake all contents until completely agitated and leave for half an hour.

Ready-to-serve fish is served portionwise, pouring on top with sauce and garnishing with greens, you can boil or bake vegetables for garnish.

Pike fillet baked in crispy crust

If on the doorstep guests or urgently need to feed a family delicious dinner, then choose simple and quick recipes. The pike fillet in a crispy crust is cooked literally in 20 minutes, and you only need 4 ingredients: fish, egg, cornmeal and any vegetable oil.

Two eggs beat with the addition of salt and ground pepper to taste. Corn flour (1 glass), pour into a shallow wide plate. Oven heat up to 170-180 degrees. Cover the pan with foil or baking paper, and then grease with vegetable oil. Portion pieces of fish dip into beaten eggs, then roll in corn flour. Gently lay them on a baking tray and bake until crispy. By the time the process will take about fifteen to twenty minutes. Do not forget to turn the pieces once from one side to the other.

Serve with lemon slices. Scrubbed with juice the fish will be even tastier and piquant. As a side dish, boiled and asparagus beans are perfect. Or you can use a pike in a crust of cornmeal as a snack. In this case, cut the filet with strips and serve with tartar sauce.

Pike fillet in batter

Recipes of batter are very diverse both in the ingredient composition, and in the manner and time of preparation. We suggest you pay attention to one of the simplest recipes, which will make pike taste delicious and fast. Liquid beer klar is especially suitable for freshwater white fish, including perch and pike perch. For its preparation it is necessary to take:

  • 125 g of general purpose flour;
  • 1 egg;
  • 3 cloves garlic (crushed);
  • ½ tsp Ground black pepper;
  • 350 ml of beer (light or dark - at your discretion).

All the ingredients for the batter should be thoroughly mixed until a uniform mass is formed. Cut the fish fillets and cut into portions of the same pieces. Gently dipped them in a batter and put in warmed vegetable oil. Fry on each side for 3-4 minutes until golden brown.

Fillet fried with sesame seeds

Perhaps, each housewife has her own fish recipes. Pike fillet, cooked, it would seem, in such a simple way as roasting, has no special secrets. But it's worth adding spicy herbs and spices to the ingredients, as everything changes. For cooking you will need:

  • Fillets of pike - 600 g;
  • Sesame seeds - 50 g;
  • Vegetable oil - 30 g;
  • Dill, parsley, green onions - 30 g;
  • Salt and black ground pepper;
  • Lemon - 1 pc.

Pike fillets should be used as a whole or immediately cut into pieces. Then grease it with pepper, salt and lemon juice. Allow to stand literally for 15-20 minutes. Pieces of fish are seeded in sesame seeds and put into a frying pan with preheated vegetable oil. Fry fish from two sides to a light golden hue.

The presented variant of preparation can be included in the simplest recipes. Grate the pike fillets to a table with finely chopped greens, fresh onions and boiled vegetables.

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