10 interesting and delicious pike perch dishes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Use pike perch to make tender burgers, a puff pie, a savory snack, or simply marinate it and fry it in a skillet.

1. Pike perch in Polish

Ingredients

• 1 medium carrot;
• 1 onion;
• 1 parsley root or ½ celery root;
• 7 black peppercorns;
• 1 bay leaf;
• ½ teaspoon salt;
• 700 g pike perch fillet;
• 150 g butter;
• 3 chicken eggs;
• ½ lemon;
• salt, black pepper - to taste;
• fresh herbs to taste.

Preparation

Peel and coarsely chop the carrots, onions and parsley or celery root. Throw in a saucepan and cover with a liter of water. Add black peppercorns, bay leaves and salt. Bring to a boil and simmer over medium heat for 15-20 minutes. Cool the broth.

Place the pike perch fillet in a saucepan or deep frying pan. Pour the cooled broth over to lightly coat the fish. Bring to a boil over medium heat, then reduce heat to low and simmer, covered, for 8-10 minutes.

Meanwhile, melt the butter in a small saucepan. When it starts to boil, put finely chopped boiled eggs in it and pour in the lemon juice. Whisk the ingredients with a fork. Keep on medium heat for 1-2 minutes, pepper and salt to taste, add finely chopped herbs and stir.

Serve the boiled pike perch fillet without stock with the sauce.

2. Ear in Finnish

Ingredients

• 300 g leeks;
• 300 g onions
• 600 g potatoes;
• 600 g pike perch fillet;
• white peppercorns - to taste;
• salt, black pepper - to taste;
• a few sprigs of fresh thyme;
• ground coriander - to taste;
• dried basil to taste;
• 250 ml cream 10%;
• fresh herbs to taste.

Preparation

Chop the leek into rings. Cut the onions into small pieces, the potatoes into small cubes, and the pike perch fillets into large ones. Place a few white peppercorns at the bottom of the pan, lay onions, fish and potatoes in layers.

Pour the water so that its level is 2-3 cm higher than the vegetables. Put on fire and bring to a boil. Then reduce the flame, season with salt, pepper and add thyme, coriander, basil. Cook without stirring for 15 minutes.

Pour the cream into a saucepan, bring to a boil again and cook for another 3 minutes.

The ear should cool down and infuse for 20-30 minutes. Serve the soup with finely chopped herbs.

3. Jellied pike perch

Ingredients

• 1 kg of pike perch;
• 1 carrot;
• 1 onion;
• salt to taste;
• 5 black peppercorns;
• 2 allspice peas;
• 1 bay leaf;
• 1 teaspoon dill seeds
• about 9 teaspoons of gelatin;
• ½ lemon;
• 3 eggs.

Preparation

Butcher a pike perch carcass. Place the backbone, head, tail and fins in a saucepan and cover with 1¼L of cold water. Add carrots, chopped into several parts, whole peeled onion, salt, pepper, lavrushka and dill. Bring to a boil and simmer the broth for 40-60 minutes.

Let the contents of the saucepan cool, then gently strain the broth through a fine sieve. The sediment should remain at the bottom of the pot; it will no longer be needed. Do not throw carrots away.

Pour the strained broth into a clean saucepan, salt to taste. Place the pike perch fillet in it and bring to a boil. Simmer for 10-15 minutes. After that, remove the fish with a slotted spoon and let the broth cool to room temperature.

Remove the remaining bones from the fillet, cut it into small pieces and place in serving bowls.

Strain the broth again, but after a few layers of cheesecloth. Try to leave the sediment at the bottom of the pan.

Pour the liquid into a clean saucepan and add 1 scoop of gelatin for every 100 ml. Put on low heat and, without bringing to a boil, stir constantly until the gelatin dissolves.

Strain the broth again through a fine sieve and pour over the fish fillets in portioned plates. Garnish with slices of coarsely chopped boiled carrots, lemon wedges and slices of boiled eggs.

Refrigerate for at least 2 hours. When the dish has solidified, serve it, garnish with finely chopped herbs.

4. Pike perch fried with ginger and cinnamon

Ingredients

• 2 tablespoons teriyaki sauce
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 5 green onion feathers;
• ½ lemon;
• salt, black pepper - to taste;
• 900 g pike perch fillet;
• 2-3 tablespoons of vegetable oil.

Preparation

Pour the teriyaki sauce into a bowl, add 1 tablespoon water, ginger, cinnamon, finely chopped green onions, lemon juice, salt and ground pepper. Stir the ingredients.

Cut the fish fillets into small pieces and place in the marinade. Cover and stir the contents of the bowl every 20 minutes for an hour.

Heat vegetable oil over medium heat. Fry the fillets on each side until golden brown.

5. Pike perch cutlets with cheese

Ingredients

• 3 tablespoons olive oil
• 2 onions;
• 2 carrots;
• 100 g of any hard cheese;
• 500 g pike perch fillet;
• salt, a mixture of ground peppers - to taste.

Preparation

Pour 1 tablespoon olive oil into a deep frying pan and heat over medium heat. Add finely chopped onion and sauté for a few minutes. Then add the grated carrots. Simmer vegetables until soft, then place on a plate to cool. Add shredded cheese to them.

Throw the fish into a saucepan and cover with 2 cups of water. Cook the pike perch for 10 minutes over medium heat. Put the finished fillet on a plate. When it cools down, mash it thoroughly with a fork, salt and pepper to taste.

Add fish mass to vegetables and cheese, mix thoroughly and form into small patties. Place them on a greased baking sheet and bake in the oven at 200 ° C for 15 minutes.

6. Pike perch baked with vegetables

Ingredients

• 1 pike perch carcass;
• salt, black pepper - to taste;
• 2 tablespoons of mustard;
• 1 lemon;
• 1 onion;
• 1 tomato;
• fresh parsley to taste.

Preparation

Gut and rinse the pike perch with cold water, then dry it with napkins or a towel. Make deep cross cuts on one side of the carcass. Rub the fish with salt and black pepper and set aside for 20 minutes.

Place the foil on a baking sheet and place the carcass on top of it. Combine the mustard with ½ lemon juice and brush over the fish with the resulting sauce.

Cut the onion, tomato and ½ lemon into thin slices. Insert a piece of these ingredients into each zander cut. Place the remaining vegetables and finely chopped parsley on the carcass. Wrap the fish in foil.

Preheat oven to 200 ° C. Bake the pike perch for 30 minutes, then unfold the foil and cook for another 10-15 minutes.

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7. Heh from pike perch

Ingredients

• 500 g pike perch fillet;
• 1 tablespoon acetic acid 70%;
• 2 carrots;
• 2 onions;
• salt to taste;
• 1 heaping teaspoon of ground coriander;
• ½ teaspoon of red ground pepper;
• 100 ml of vegetable oil.

Preparation

Cut the fish fillets into oblong pieces about 1 cm thick and place in a deep bowl. Pour in the vinegar, mix well and refrigerate for at least 30 minutes.

Grate the peeled carrots with long straws. Divide each onion into quarters and cut thinly. Place the onions and carrots on top of the fish. Season with salt, coriander and pepper.

Heat vegetable oil and pour over carrots. Stir the contents of the bowl thoroughly, and then let it brew for 2-8 hours.

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8. Pike perch in cream

Ingredients

• 2 eggs;
• salt, black pepper - to taste;
• 500 g pike perch fillet;
• 4 tablespoons flour;
• 2-3 tablespoons of vegetable oil;
• 400 ml cream;
• 400 g of cheese;
• dried basil to taste.

Preparation

In a deep bowl, lightly beat eggs with salt and black pepper. Place the fish fillets, cut into portions, into the mixture and leave to rest for 20-30 minutes.

Sprinkle flour on a flat plate and roll each piece of fish in it. Lightly sauté the fillets on each side in hot oil, then place in a baking dish and top with the cream.

Bake the fish for 30–40 minutes in an oven preheated to 180 ° C. Then sprinkle the dish with grated cheese and basil and put it back in the oven for 10-15 minutes.

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9. Pike perch with sour cream in a slow cooker

Ingredients

• 750 g pike perch fillet;
• 4 tablespoons flour;
• salt to taste;
• spices for fish - to taste;
• 2 tablespoons of vegetable oil;
• 1 onion;
• 200 ml sour cream.

Preparation

Cut the pike perch fillets into portions and dry each slightly with a napkin. In a bowl, combine the flour, salt and seasoning and dip the fish in the mixture.

Pour vegetable oil into the multicooker bowl and heat it in the "Fry" mode. Without closing the lid, fry the fish on both sides until golden brown and transfer to a plate.

Cut the onion into half rings and sauté until transparent in a multicooker with the lid open.

In a deep bowl, combine 250 ml hot water, sour cream, salt and spices. Place the fish over the onion, top with the sauce and close the lid of the multicooker. Cook for 25-30 minutes on the "Braise" mode.

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10. Pike perch puff pie

Ingredients

• 200 g pike perch fillet;
• 50 g fresh dill;
• 50 g fresh parsley;
• 100 g green onions;
• 3 potatoes;
• 500 g ready-made puff pastry;
• salt, black pepper - to taste;
• 2 tablespoons olive oil
• 1 tablespoon of sunflower oil;
• 1 chicken egg.

Preparation

Rinse the zander with cold water, dry with a napkin and cut into small cubes. Chop the dill, parsley and green onions. Peel the potatoes and cut them into thin slices.

Roll out the defrosted puff pastry into a layer measuring 30 × 40 × 0.5 cm. Put the fish seasoned with salt and pepper in the center, add herbs. Drizzle with olive oil, spread the potatoes and season with salt.

Connect the ends of the dough and pinch them at the top, leaving a few holes for the steam to escape.

Brush a baking sheet with sunflower oil and place the cake on top of it. Cover the dough with whipped yolk and place in preheated to 180 ° C for 30-40 minutes.

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