Ingredients:

• 1 pike perch fillet;
• 2 beets;
• 4 potato tubers;
• ¼ medium head of cabbage;
• 3 pickles;
• 130 g white beans;
• 120 g pickled mushrooms;
• 90 g of granulated sugar;
• 30 ml of table vinegar;
• 1 st. l. sweet mustard;
• 3 art. l. olive oil;
• salt.

Soak white beans in advance cold water all night. In the morning, send to cook for 50-55 minutes with medium heating of the stove. Cool the beans and immediately pour into a salad bowl.

Wash the pikeperch fillet, dry it, wrap it in foil and send it in a whole piece in a hot oven for 25 minutes. Cut the cooled fish into small pieces. Move to beans.

All root crops are boiled directly in the peel. Peel the cooled potatoes and beets, chop them into equal neat cubes.

Shred the cabbage very finely. Pour over ice water and set aside while you prepare the rest of the salad ingredients.

Prepare dressing:

1. In a separate bowl, mix vinegar with sugar.
2. Add mustard and salt to taste.
3. Pour in all the olive oil.
4. Mix the sauce well.

Chop pickled cucumbers with skin into cubes. Squeeze out excess brine. Pour into a salad bowl. There also send pickled mushrooms and cabbage straws squeezed from the water.

Pour the dressing over the appetizer, mix well. Serve immediately.

Canadian fish salad

Canadian fish salad

Ingredients:

• 350 g of pike perch;
• 1 onion;
• 2 sour apples;
• 2 fresh strong cucumbers;
• 1 celery stalk;
• 2 boiled chicken eggs;
• 1 bunch of parsley and lettuce;
• 1/3 st. classic mayonnaise;
• 1 st. l. acute tomato sauce;
• fine salt.

Dip the fish carcass into boiling salted water. Add one peeled onion there. Cook until zander is ready. Clean the cooled fish from skin, bones and everything superfluous. Cut the remaining fillet into small pieces. Throw away the bow.

Finely chop the celery stalk. Also chop the washed and dried parsley. Coarsely tear lettuce leaves with your hands. Remove the apples from the middle with stones, and cut the rest, together with the skin, into thin slices. Chop cucumbers into medium pieces.

Mix all prepared ingredients. Salt to taste. Prepare dressing from mayonnaise and tomato sauce. Give her a snack. Decorate ready salad thin slices of boiled eggs.

Pike perch salad with shrimps

Pike perch salad with shrimps

Ingredients:

• 350 g fish fillet;
• 170 g small shrimps;
• 70 g pitted olives;
• 2/3 st. olive mayonnaise;
• 2 fresh cucumbers;
• 2 medium tomatoes;
• 1 bunch of fresh parsley;
• rock salt;
• pepper mixture.

Pour the fish fillet with salted water and boil until tender. fully prepared. Cool the pike perch and cut into small pieces. Rinse all the vegetables and cut into medium slices directly with the skin. Put the olives from the jar in a colander. When excess liquid drains, cut them in half.

Pour all ingredients, except olives, into a deep capacious container. Mix well and salt to taste. Add a mixture of colored ground peppers. Drizzle with olive mayonnaise. Mix the ingredients again.

Dip the shrimps in salted boiling water for 3-3.5 minutes. Clean the cooled seafood from the shells of the heads and all that is superfluous. Leave them whole.

Arrange the prepared salad on a plate. From above, decorate it with boiled shrimp, halves of olives, sprigs of fresh herbs. Serve immediately for dinner or festive table.

Original cream soup from pike perch

Creamy pike-perch soup

Ingredients:

• 1 large carcass of pike perch;
• 1 PC. onion;
• 2 tbsp. l. butter high fat content;
• 2 tbsp. l. sifted wheat flour;
• ½ st. fat cream;
• 1/3 bunch of fresh dill and parsley;
• 1 tsp grated celery stalk;
• fine salt;
• 2 bay leaves;
• 1 pinch of nutmeg.

Fill the fish carcass with water. Add salt, parsley. Boil pike perch until done. Strain the broth. Clean the fish of all excess. Cut the fillet into small pieces. Pour it back into the broth.

Peel and finely chop the onion. Fry the vegetable pieces in hot oil. As soon as they become soft and transparent, add chopped greens, grated celery. Continue frying for another 6-8 minutes. Small portions Pour all the sifted flour into the pan. Wait until the flour turns golden, stirring the mass periodically. Transfer the resulting thick frying to the pan. Salt the soup. Boil it over low heat for a quarter of an hour.

Directly in the pan with an immersion blender, turn the mass into a homogeneous puree. Quickly pour in the cream, add the ground nutmeg. Turn the stove back on and bring the soup to a boil.

Serve a treat for dinner with homemade croutons from Borodino bread.

Tomato soup with zander

tomato soup with zander

Ingredients:

• 850 g fillet of pike perch;
• 2 onions;
• 1 st. white semi-sweet wine;
• 70 g of high-fat butter;
• 2 large carrots;
• 1 kg canned tomatoes in own juice;
• 4 tbsp. l. refined oil;
• 2 pinches of zira;
• 2 bay leaves;
• salt;
• 1 pinch of white pepper.

Coarsely chop the fish fillet. Chop the onion into medium rings. Cut the carrot into long thick strips.

FROM canned tomatoes remove skin. Mash them with a fork along with the liquid from the jar. If necessary, dilute the soup base with boiled cold water.

Heat a mixture of vegetable and butter in a thick-walled saucepan. Fry onion rings on it until lightly browned. Watch carefully so they don't burn. Add carrots. Sprinkle vegetables with cumin. Pour some water into them. Stew the mass until softened with carrot straws.

Place the fish pieces in the bowl with the vegetables. Immediately pour white wine, add salt, white pepper and bay leaves. Simmer the contents of the container for a quarter of an hour.

Add the tomato paste to the saucepan along with the rest of the ingredients. Cover the soup with a lid and simmer over low heat for 10-12 minutes. Serve this royal soup hot with soft homemade bread.

Pike perch cutlets

Pike perch cutlets

Ingredients:

• 1 large fish carcass;
• 2 onions;
• 120 ml of heavy cream;
• 1 large chicken egg;
• 2 slices white bread;
• salt;
• 1 carrot;
• freshly ground pepper;
• 3 art. l. tomato paste;
• 1 tsp wheat flour;
• 1 Bay leaf points;
• olive oil for frying cutlets;
• 120 ml of boiled water.

Cut crusts off white bread. Pour in warm cream.

Clean the fish carcass, butcher. Cut the remaining fillet into medium pieces. Together with 1 onion, pass it through a meat grinder. Add the soaked loaf along with the cream. Add salt, pepper to taste. Crack an egg. Mix the stuffing well.

Form small patties out of it. Fry them on both sides in a well-heated olive oil.

Finely chop the remaining onion and carrot. Fry them until golden brown in the fat left after the cutlets. Add the amount of water indicated in the recipe, parsley, tomato paste and flour. Mix everything well. Simmer the sauce under a tightly closed lid for 3-4 minutes.

Put cutlets into the resulting vegetable mass. Warm them up in the sauce. Serve with any dry side dish.

Pike perch cutlets can be frozen both raw and already fried.

Pike perch with potatoes in sour cream sauce

Pike perch with potatoes sour cream sauce

Ingredients:

• 450 g of medium-fat sour cream;
• 170 ml of milk;
• 160 g of fatty butter;
• 2 leaves of lavrushka;
• 8 potatoes;
• 1.5 kg of pike perch;
• coarse salt;
• pepper mixture.

You need to start cooking with cutting pike perch. Cut off the head from the fish carcass. Cut off the tail, fins. Cut the rest into medium pieces. Peel potatoes, cut into slices.

Grease a rectangular mold generously with butter. Put in it slices of fish, mugs of potatoes in layers. Salt and pepper each. Place the parsley leaves between the layers. You can choose other additional spices.

Milk is well warmed up in a ladle. Melt the remaining butter in it. Add sour cream. Salt the mixture. Pour it over the potatoes with the fish.

Put the mold in an oven preheated to 170-180 degrees. Cover with a lid or wrap with foil. Bake for a little less than an hour.

Remove the lid and leave the container in the oven for another 10 minutes. During this time, the treat will have time to brown. Serve as a main second course with assorted pickled vegetables.

Fried pike perch

Ingredients:

• 1 kg of fish fillet;
• 1 head of garlic;
• 5 st. l. mayonnaise;
• salt;
• 1, 5 art. flour;
• 4 eggs;
• frying oil.

Cut the fish fillet into medium pieces. Step by step to prepare marinade for pike perch:

1. Mix mayonnaise with peeled and chopped garlic.
2. Add salt to taste.
3. Mix well.

Spread the fish pieces with the resulting mayonnaise marinade. Leave the pike perch under these conditions overnight in the refrigerator.

From an egg beaten with salt and 0.5 tbsp. flour to make a thick batter. Roll each fish piece first in the remaining flour. Then - immerse in batter and fry in hot oil until golden brown. This step by step recipe It will help you quickly prepare a simple and delicious lunch every day.

Fried pike perch goes well with various vegetable salads.

Jellied pike perch

Ingredients:

• 850 g of pike perch;
• 1 onion;
• 120 g light mayonnaise;
• 1 carrot;
• 70 g lightly salted red fish;
• salt;
• soup set of salmon;
• 5 grapes for decoration;
• ½ lemon;
• fresh greens;
• 20 g of quality powdered gelatin.

Dissolve gelatin in cold water according to instructions. Cook salmon broth (soup set). Peel the pike perch, free from the insides, chop coarsely and send to boil. Remove the finished fish from the bones, chop finely.

Strain the pike-perch broth. Dissolve half of the gelatin dissolved in water in it. Mix with pieces of boiled fillet. Salt the mass. Grind with an immersion blender so that barely noticeable fish fibers remain in the broth.

Add mayonnaise to the resulting puree. Mix the ingredients well. Pour the mass into a flat oval shape with low sides. Send in the cold until solidified. Cut the resulting snack into pieces. Put it in a larger dish with sides.

Dissolve the remaining gelatin in the salmon broth. Pour it over pieces of mayonnaise aspic. Arrange grape halves on top. Cover the appetizer with lemon slices, rosettes of thinly sliced ​​lightly salted red fish, sprinkle with chopped herbs. Decoration options for such a treat will be prompted by photos from professional chefs.

Send the dish to finally harden in the cold. It is delicious to serve it to the festive table with sweet mustard.

Properly cooked and beautifully served zander fish will decorate any table. Almost all pike perch dishes have excellent taste and aroma. The list of recipes is quite extensive, listing them all in one article will not work. We bring to your attention the most best recipes cooking this low-fat predatory fish.

It is stewed, fried, baked, salted, marinated, smoked, cooked in sour cream, royally, monastically. There are infinitely many dishes.

To enhance the taste, pike perch is seasoned with various herbs - thyme, rosemary, dill.

Note! An important task during cooking is to make low-fat fish dishes juicy. Readiness is determined by an incision in the ridge area or the thickest part of the fillet - the meat should turn white.

Garnished with vegetables or rice, in Russian cuisine preference is given to potatoes. The sauce, which is usually served separately, will not be superfluous:

• white, made from head and bone broth;
• red from fresh chopped tomatoes without skin and seeds;
• soy.

It should be borne in mind that the fresher the pike perch, the lighter the sauce should be. For a frozen product, it is better to cook it with more fat, but you should not be too zealous with gravy.

Pike perch under marinade

Pike perch is already delicious, but the marinade works wonders with it.

For this dish you need to prepare:

• fillet - 1 kg;
• vegetable oil - 70 ml;
• flour - 60 g;
• carrots - 2 pcs.;
• tomato paste - 2 tbsp. l.;
• onions - 3 pcs.;
• sugar - on the tip of a knife;
• cloves - 4 pcs.;
• allspice - 6 pcs.;
• laurels - 2 pcs.

Preparation consists of the following steps:

1. First, cut into pieces of fillet. Not forgetting about salt and pepper, mix, set aside for half an hour. Throw on a sieve, fry in half the total amount of oil until golden, previously rolled in flour.
2. In the remaining amount of oil, lightly fry the onion in a cube and coarsely grated carrots. Add pasta, simmer for 4 minutes. Add 100 ml of water, sugar, parsley, allspice, cloves, spices and cook covered until the carrots are soft.
3. Put the finished marinade on the pike perch and warm it well together (5 minutes).

Serve chilled with rice or boiled potatoes.

Royal zander recipe

According to this recipe, pike perch is cooked with vegetables. The fish is very tender, fragrant and juicy.

With relatively simple cooking at home, the end result can satisfy the most demanding taste. For this dish you will need:

• pike perch carcass - 1 kg;
• carrots - 1 pc.;
• onion - 1 pc.;
• sour cream - 4 tbsp. l.;
• pepper, salt, spices - to taste.

The cooking process is as follows:

1. , remove the gills and entrails. Rub the carcass with salt and pepper.
2. Chop carrots in circles, onions in rings or half rings, mix them with spices.
3. Stuff the pike perch with the stuffing, leave a little.
4. Put the fish on a baking sheet or in a mold, spread sour cream on top, spread the remaining vegetable mixture on top.

Put the fish in the oven for 45 minutes at a temperature of 190 degrees.

Pike perch turns out beautiful and festive. You can serve it hot or cold - it is equally delicious. You can offer a side dish, herbs, white sauce.

Stewed pike perch with carrots and onions

Stewed or stewed fish is cooked under the influence of steam, which is formed when water, juice, vegetables or broth boil.

The ingredients used in the recipe are;

• pike perch fillet - 900 g;
• onion - 250 g;
• leek - 50 g;
• tomato paste - 2 tbsp. l.;
• Bulgarian pepper - 150 g;
• carrots - 250 g;
• water - 1 tbsp.;
• pepper, salt - to taste
• dill - 1 bunch;
• vegetable oil - 1 tbsp. l.

Cooking process:

1. Fillet (can be with skin) cut into pieces, add salt, pepper.
2. In a frying pan or cauldron in oil, simmer onion half rings and coarsely grated carrots (5 minutes).
3. Put the pasta, simmer for another 2-3 minutes.
4. Add water, salt, mix and put the fish on top. On it are straws of sweet pepper, preferably red, and leek rings.
5. Cover and simmer until the fish is done.

Serve the dish as follows: first, a thick pillow of vegetables, on it 2-3 pieces of stewed pike perch, chopped dill on top.

How to cook pike perch in sour cream

This fish is ideal for cooking in sour cream.

Since it lives in clean running water, its meat does not smell like mud. There are several classic recipes. For one of them you will need to prepare:

• fillet - 1.5 kg;
• onions - 1 pc.;
• sour cream - 200 g;
• vegetable oil - 2 tbsp. l.;
• dill - 1 bunch;
• pepper, salt - to taste.

Cooking process:

1. Grind greens and onions, combine with sour cream, add salt and pepper.
2. Cut the fillet into pieces of 5 cm, salt and pepper.
3. Place pike perch in a mold, pour over with oil and add sour cream sauce on top.
4. Bake in an oven heated to 180 degrees for 40 minutes.

The finished dish is served directly in the mold. Separately offer a salad of tomatoes and cucumbers.

Bake with buckwheat

The dish goes well with tomato salad.

You can cook fish in sour cream with buckwheat. To do this, take two fresh fish, remove gills, scales and offal, rub with spices, leave in the refrigerator for 40 minutes. Fry the onion until golden, add boiled buckwheat (2-3 tablespoons) to it, mix and stuff pike perches.

Put them on a baking sheet with foil, pour plenty of peppered salted sour cream (1 tbsp.), Cover with a sheet of foil and bake for half an hour at 180 degrees. Then open the top and let brown for another 12 minutes.

other methods

You can stuff fish not only with buckwheat, but also with various combinations of:

• mushrooms;
• cheese;
• walnut;
• greens;
• carrots;
• olives;
• Luke;
• rice
• sweet pepper;
• mashed potatoes and more.

By the way, it is very good to add mushrooms to buckwheat (at the stage of frying onions).

Fish in sour cream can also be cooked in a pan. This will require:

• fillet - 800 g;
• tomato - 2 pcs.;
• onion - 250 g;
• garlic - 2 cloves;
• Bulgarian pepper - 1 pc.;
• olives - 100 g;
• sour cream - 250 ml;
• vegetable oil for frying;
• flour for breading;
• pepper, salt - to taste.

Cooking:

1. Salt the fillet pieces, pepper, mix.
2. After 10 minutes, drain the liquid, roll the pike perch in flour, fry in oil.
3. When all the fillets are ready, fry onion and garlic in the same pan (3 minutes), then add cubes of sweet pepper and tomatoes to them, then simmer for another 5 minutes.
4. Add olive halves and sour cream to vegetables. After 2 minutes, put the fish in the sauce. Hold for a while with the fire off.

Garnish with parsley when serving. Separately, you can offer a side dish.

Pike perch roll

The finished dish can be cut into slices, garnished with lemon, herbs. Garnish with boiled carrots, peas.

This cold appetizer pretty easy to prepare. It needs the following products:

• fillet with skin - 600 g;
• boiled egg - 2 pcs.;
• parsley - 1 bunch;
• onion - 1 pc.;
• milk - 200 ml;
• butter - 50 g;
• flour - 3 dess. l.;
• salt, pepper - to taste.

Cooking process:

1. Cut the pulp from the skin and pass it through a meat grinder.
2. Sauté the chopped onion vegetable oil and mix with minced fish.
3. Chop parsley and egg.
4. Separately, fry the flour in butter, add milk and mix quickly so that there are no lumps, salt and pepper. Combine with fish, herbs and egg.
5. Form a loaf from the resulting minced meat.
6. Spread the skin of pike perch on the foil, place the minced meat on it, twist it into a roll, wrap it with foil.
7. Bake in an oven heated to 200 degrees for half an hour.

Video how to cook pike perch roll with spinach

Suguday from zander

This appetizer is prepared very quickly and does not require much skill. It can be done even when fishing, so to speak, "on the spot".

The principle of cooking is to marinate fillet pieces in vinegar. Although the recipe is simple to the extreme and the products are the same, there are several options for cooking.

For judging, you need to prepare:

• pike perch - 1200 g;
• vinegar - 10 ml;
• vegetable oil - 1 tbsp. l.;
• salt - 4 g;
• pepper - 4 g;
• onions - 2 pcs.;
• dill - 1 bunch.

First, you should free the fish from the entrails, skin along with scales, head, tail, fins,. Then cut the flesh into strips, salt and pepper, add table vinegar, mix. After 15-20 minutes, pour in the oil and serve with onion half rings and chopped dill.

According to another recipe, vinegar is replaced lemon juice(20 ml), and the pickling time is increased to 25 minutes. Another way - pieces of fish are marinated with onions.

How to cook small pike perch

Fish "little thing" can be:

1. Fry. Peeled and gutted zanders are rolled in flour and salt and fried in hot oil until crispy.
2. Put out. Scales, entrails and heads (or gills) are removed from the fish, onions and carrots are crushed and fried in oil, tomato paste, water, fish “little things” are added. The readiness of the dish is determined by the condition of the fish (15 minutes).
3. Cook. From a small perch, you can hastily make an ear. To do this, the fish is freed from the entrails, scales and gills. First, an onion is thrown into the water along with the husk and a small carrot. After 15 minutes - potatoes, coarsely chopped. 10 minutes before it is ready - fish, bay leaf and other spices.

In addition, small things bake well. Prepare the fish in the same way as for the fish soup, salt and put on a baking sheet, greased with oil. Top the carcasses with butter and bake until browned at a temperature of 200 degrees. You can pour sour cream or diluted tomato paste, but then a beautiful crisp will not work.

Salad with smoked zander

Salads with smoked zander can be prepared according to different recipes, which are very numerous. In addition to fish, they include the following products:

• egg, avocado, lettuce, bacon;
• rice, onion;
• carrots, pickled cucumber;
• potatoes, tomatoes, lettuce, garlic;
• cheese, onions, tomatoes, dill;
• potatoes, peas, egg;
• crab sticks, egg, onion, dill;
• radish, cheese, tomatoes;
• mushrooms, egg, rice;
• potatoes, beans, onions, fresh cucumber;
• beetroot, feta cheese, egg.

For dressing, you can use mayonnaise, yogurt, vegetable oil with vinegar or lemon juice.

Pike perch in a monastic style

This dish is usually prepared for family dinner or holiday.

You will need to prepare the following products:

• fillet - 1200 g;
• medium-sized potatoes - 15 pcs.;
• onions - 3 pcs.;
• oils - 50 ml;
• soy sauce - 4 tbsp. l.;
• spices - to taste.

First, the pulp is cut into pieces, sprinkled with spices, poured with sauce and left for half an hour. Put foil on a large baking sheet, grease it with oil and place the fish. On it - onion rings, sprinkled with oil and baked until cooked at a temperature of 180 degrees.

Then, on an oiled sheet, bake potato slices. Ready-made plastics are laid out on a large dish, pieces of pike perch with vegetables are placed on top, sprinkled with herbs.

Another recipe contains boiled eggs:

1. Pike perch (600 g) are fried in oil for 2 minutes on each side, pre-salted and rolled in flour.
2. Half circles of potatoes (2-3 pieces) and half rings of onion (1 piece) are fried together in a pan for 5 minutes.
3. Boiled eggs (3 pcs.) Coarsely rubbed.
4. Layers are placed in the form: fish, egg, potatoes with onions, mayonnaise.
5. Bake in an oven heated to 200 degrees for 15 minutes.

Served in portions, garnished with radish salad, fresh cucumber and greenery.

Pike perch casserole

For this recipe you will need:

• pike perch pulp - 550 g;
• tomatoes - 2 pcs.;
• grated cheese- 100 g;
• onions - 1 pc.;
• greens - 1 bunch;
• spices - to taste.

First, onion half rings are sautéed in oil for 3 minutes, pike perch is cut into pieces, tomatoes are cut into circles. Layers are laid out in the form: onion with butter, fish, boned in spices, tomatoes, salt, cheese. Then they are sent to an oven heated to 190 degrees for half an hour. The finished dish is decorated with herbs.

Pike perch is a versatile fish. In addition to the above recipes, it is cooked, baked, stewed in cream. Use for a change multicooker, double boiler, grill, microwave.

100 grams of pike perch meat contains only 84 calories, for this reason it is considered dietary product. There is practically no fat in the fish, and you can use frozen or chilled fillets for cooking.

There are two types of pike perch, one fish lives in sea water, the other is caught in rivers. We'll talk about sea ​​fish, as it is rich in trace elements, and also has a more pleasant taste. The simplest and most delicious pike perch dishes prepared according to recipes with photos will be described below.

• Rich ear from pike perch
• Pike perch in Polish
• Fried pike perch in batter
• Dish "Dream" of pikeperch fillet
• Cutlets with Tartar sauce
• Soup from zander
• Jellied pike perch

Rich ear from pike perch

Ingredients:

Head and tail of large zander;
medium carrot - 2 pieces;

fresh potatoes - 5 pieces;
dried laurel leaf - 2 pieces;
barley - 140 grams;
large onion - 1 piece;
dill and parsley - 1 bunch.

Cooking:

To prepare the ear, you must first prepare the cereal, for this, the barley is washed, and then poured into a bowl and poured with water for one hour.

Meanwhile, the head and tail of the fish are washed, eyes, scales and gills are removed. It is also worth peeling all vegetables.

Cut the potatoes into medium-sized cubes and cover with water to remove excess starch.

AT large saucepan pour water and put to bask on the stove, as soon as the liquid boils, the fire is reduced to medium. Barley is placed in a container and boiled for half an hour.

Cut the peeled onion into rings, and cut the carrots into circles or grate them. Thirty minutes later, potatoes are added to the future ear, everything is boiled for no more than five minutes, after which the rest of the vegetables are added.

Per vegetable ingredients put fish in the soup. Now you can salt the ear, add pepper, bay leaves to the dish and cook the soup for twenty minutes.

Remove the prepared zander fish soup from the fire, insist forty minutes and serve it to the table. Chopped greens are added separately to the plates.

Advice! From a fresh fish, the broth will be more rich than from a frozen carcass.

Pike perch in Polish

Medium carrot - 1 piece;
zander steak -3 pieces;
salt and ground pepper - to taste;
greens - 1 bunch;
boiled eggs - 3 pieces;
white onion - 1 piece;
potatoes - 4 pieces;
milk 3.2% - 65 ml;
celery root - 25 grams.

Cooking:

To begin with, it is worth peeling all the vegetables, and then immersing them in a pot of water. Carrots, potatoes, celery and onions are boiled until tender to make a vegetable broth, no need to chop the vegetables. The finished broth is seasoned with salt, various spices and pepper. At the very end of cooking, fish steaks are placed in the pan. The ingredients are cooked until the fish is completely ready, but it is important not to digest the pike perch pieces.

Boil the milk first, take out the potatoes and celery, and then mash with a fork, combine the vegetables with hot milk. If there is a lot of potatoes, then it can be mashed with a crush. Now portioned plates are taken, mashed potatoes are laid out on them, carrots, cut into rings, are placed on top, and zander steaks are laid on top of everything.

Everything is poured from above rich broth, it is best to use a strainer for filtering so that the bone does not get into the dish. The finished dish is sprinkled with grated egg, finely chopped greens are used as decoration. It turns out a delicious dish that the whole family will enjoy.

Recommendation! You can add a couple of bay leaves to improve the taste and fragrant herbs taste.

Fried pike perch in batter

Ingredients:

Chicken eggs - 4 pieces;
pike perch fillet - 1.2 kg;
garlic spicy - 3 cloves;
flour of the 1st grade - 1 glass;
mayonnaise - 5 tablespoons;
salt and ground pepper - to taste;
vegetable oil - 60 ml.

Cooking:

To begin with, it is worth rinsing the prepared fish fillet, and then cut into pieces not too large. Next, you can make a marinade for the fish. To do this, put five tablespoons of mayonnaise in a bowl, chopped garlic and salt are also sent there, all components are well mixed with each other. Prepared fish pieces are placed in the marinade and mixed, in this form they are put into the refrigerator for a couple of hours.

In the meantime, four chicken eggs are broken into a separate bowl, a pinch of salt and pepper are added there. The last step is to add flour, and knead the dough from the ingredients. When the fish is marinated, you can start cooking pike perch in a pan.

To do this, each piece is breaded in flour, and then dipped in batter. The blanks are fried in a pan until cooked on both sides. After that, the finished fish can be sprinkled with herbs and served with a side dish.

Carcass baked in foil in the oven

Ingredients:

Pike perch carcass - 5 kg;
vegetable oil - 2 tablespoons;
large lemon - 1 piece;
parsley - 1 bunch;
sprig of rosemary - 1 piece;
leek - 110 grams;
spices for fish - 1 pack;
salt - to taste;
large carrot - 1 piece;
olive mayonnaise - 55 grams.

Cooking:

To make pike perch in the oven, you need to rinse the fish without removing its tail and head, the baking process will be carried out with a whole carcass. The gills and eyes are removed from the fish first. If the gills are not removed, then ready meal will take on a bitter taste. It is also worth removing all the insides by making a long incision in the abdomen. The carcass is washed again, and then rubbed with various spices and salt.

In the meantime, pike perch will be marinated and salted, it is worth taking onions and carrots, these vegetables are peeled and washed. After that, onions and carrots are cut into thin rings. You can prepare the foil, it is lubricated with vegetable oil so that the fish does not stick during baking. The foil is placed in a mold, and pike perch is placed on it, since baking will be carried out in the oven, it is worth covering the surface of the fish well. The carcass is poured with lemon juice, onions and circles of carrots are placed on it, and rosemary is laid out in a circle.

The foil is well closed, and then the mold is placed in the oven. The baking process lasts from 45 minutes to an hour and a half, as soon as the dish is ready, it is transferred to a plate, decorated with a thin net of mayonnaise, and then vegetables are laid out in a circle. For additional decoration, you can use sprigs of greenery. So we got tasty dish which is cooked in the oven.

Advice! To give the fish a more interesting taste, it is best to rub it with seasonings not only from the outside, but also from the inside.

Dish "Dream" of pikeperch fillet

Ingredients:

Hard cheese - 165 grams;
red tomatoes - 310 grams;
tomato paste - 5 tablespoons;
boneless pike perch fillet - 540 grams;
salt and pepper - to taste;
garlic spicy - 3 cloves;
greens - 1 bunch.

Cooking:

First you need to rinse the fillet with clean water, and then cut it into medium-sized pieces. Tomatoes are also prepared, they are washed and cut into small circles. The garlic is peeled and finely chopped with a knife, and the cheese is rubbed on a large grater. The greens are washed and finely chopped, after which they begin the cooking process.

In a frying pan or a form with high sides, lay out the prepared fillet, lightly sprinkle it with salt and ground pepper. After that, the surface of the pike perch is covered with a layer of ketchup or tomato paste. The workpiece is sprinkled large quantity grated cheese. The form is sent to the oven, where the dish is baked for at least forty-five minutes. The finished fish is cut into portions and sprinkled with herbs.

Cutlets with Tartar sauce

Ingredients:

pike perch (fillet without bones) - 620 grams;
butter - 55 grams;
salt and ground pepper - to taste;
chicken egg - 1 piece;
white onion - 1 piece;
breadcrumbs for breading - 35 grams;
vegetable oil - 65 ml.

Sauce Ingredients:

Pickled cucumbers - 11 grams;
sour cream 15% - 3 tablespoons;
classic mayonnaise - 3 tablespoons;
garlic spicy - 2 cloves.

Cooking:

To begin with, it is worth taking a pike perch fillet, it is washed and dried, after which it is crushed through a meat grinder into minced meat. After the meat is chopped, onions are also sent there. One chicken egg is added to the prepared minced meat, a little salt and ground pepper are put, after which the composition is thoroughly mixed. It is necessary to beat off the minced meat, for this it is collected in the hand, and then thrown sharply into the bowl.

Not too large cutlets are formed from such a base, they are moistened in a beaten chicken egg, and then sprinkled with breadcrumbs for breading. Such blanks are placed on a cutting board and sent to the freezer for thirty minutes. This allows you to better keep the shape of the cutlets during their frying in a pan.

While the blanks are frozen, it is worth preparing the Tartar sauce, for it, first, a couple of cloves of garlic are crushed and placed in a bowl, after which finely chopped pickled cucumbers are added to it. Three tablespoons of classic mayonnaise and sour cream are added to the ingredients, the products are mixed, and they get delicious sauce for ready cutlets. The blanks are fried in a pan until cooked, you can bake them in the oven on a baking sheet. After that, fish cutlets are placed on a plate and poured with sauce.

Advice! It is best to put the onion after the fish, so it will be easier to clean the meat grinder.

Soup from zander

Ingredients:

Potatoes - 6 pieces;
pike perch carcass - 1.5 kg;
dill - 1 bunch;
medium carrot - 1 piece;
salt and pepper to taste;
bay leaf - 2 pieces;
water - 2 liters;
fat cream - 210 ml;
white onion - 1 piece.

Cooking:

To begin with, it is worth cleaning the pike perch carcass, and then cut it into small pieces, you can also cut the onion into half rings and chop the carrot into circles. Beforehand, it is allowed to chop the dill for serving the soup. The potatoes are peeled and cut into medium-sized slices, they are placed in a pot of boiling water, carrots are sent there. Everything is cooked after boiling for fifteen minutes. Then add onion half rings and pieces of pike perch. The soup is cooked for an additional ten minutes.

When the cooking process is almost completed, you can add a little salt and the necessary spices to the dish. Cream is immediately poured into the dish and dill is poured. The soup is stirred and brought to a boil over medium heat. Once all the ingredients are ready, you can remove the pike perch dish from the heat, and then cover it with a lid and leave for half an hour. You can serve the soup with fresh herbs or other necessary additives.

Advice! Mushrooms are great as a serving.

Jellied pike perch

Ingredients:

Green peas - 210 grams;
chilled zander fillet - 1.1 kg;
fresh carrot - 1 piece;
salt and pepper - to taste;
lemon - 1 piece;
gelatin - 1 pack;
onion - 1 piece;
vinegar - 1 spoon;
parsley - 1 bunch.

Cooking:

Pour water into a large saucepan, lower the necessary vegetables there, add salt and pepper, and onions also fit there. Vegetable broth is cooked, in which, after thirty minutes, pike perch fillets are placed. The fish is brought to readiness, and then removed from the broth and disassembled into fibers or cut. The broth is filtered and four glasses are left for the dish.

Gelatin is dissolved in the broth and allowed to swell. Green peas, parsley sprigs, carrots and pieces of fish are placed at the bottom of the mold. All are poured with gelatinous mass and put in the refrigerator for five hours.

Today, cooking fish is a whole skill that only a professional housewife can handle. But if you have simple and tasty pike perch recipes on hand, accompanied by step by step photos, then everything can be implemented much faster.

• Jellied pike perch
• Boiled pike perch
• Fried pike perch
• baked zander
• Pike perch cooked in batter
• Pike perch cutlets
• Fish kebab from zander

Jellied pike perch

You need to start cooking any recipe with the selection of fresh fish. In this case, the most the best option there will be only a caught walleye. The optimal size of the fish is within two kilograms, the more weight, the worse taste qualities at the perch. Next, we go for gelatin and fresh vegetables, which we will also need.

As ingredients you need to prepare:

pike perch - 1 kilogram;
carrots - 1 piece;
onion - 1 piece of medium size;
lemon;
gelatin - 2 tablespoons;
eggs - 2 pieces;
water - 2 liters;
lavrushka - 2 leaves;
salt, pepper to taste.

Advice: you need to prepare the aspic in a metal container. It is strictly forbidden to use plastic containers, as when exposed to hot broth, it can melt or give an unpleasant aftertaste.

We will prepare as follows:

1. If you purchased only pike perch fillets, then in this case it is much easier, but if you have a whole carcass, then you need to scale, gut and remove the fins and tail.

2. Cut the carcass into small pieces.

3. We take a pan, put fish, peeled onions and carrots in it. Don't forget to add salt and spices. You need to cook for about 10-15 minutes.

4. We take out the fish with a slotted spoon so that it does not fall apart.

6. At the preliminary stage, we moisten the gelatin, and then mix it with the broth.

7. We put the fish in layers in the form, then boiled eggs, which were previously cut into circles. You can add lemon or wild berries.

8. Fill everything with broth, so that it is no more than 5 millimeters above the solid mass.

Thus, we get an incredibly tasty aspic that can really surprise you.

Boiled pike perch

The most simple and fast way cooking this fish is its boiling with the addition of spices. It turns out a dish with a delicate texture and a very delicate taste.

This will require:

1 medium fish;
1 lemon;
spices - red and black pepper about half a teaspoon. You can add a little ginger and coriander to taste;
dill;
salt - to taste, but not more than 1 tbsp. spoons.

Boiled fish has a delicate texture, if everything is cooked correctly, you get an incredible dish. Cooking instructions:

1. The fish is cleaned and washed, cut into pieces, 4-5 cm thick. Next, the marinade is prepared - spices and salt are crushed and mixed together with lemon juice.

2. Prepared pieces of pike perch should be thoroughly rubbed with this composition and left to soak for 30-40 minutes.

3. After that, the fish is boiled for 20 minutes.

4. Before cooking, water must be poured so much that it covers only half of the pike perch.

5. During cooking, you can add dill, which is removed after the end of the process.

7. The best side dishes while there will be boiled rice, or potatoes, you can decorate with herbs.

The recipe is dietary, as the dish contains few calories, very tasty and light. If you have any problems with your stomach or gastrointestinal tract, then this is the best addition to your menu.

Fried pike perch

This fish is great for frying, as it has few bones, which, along with an affordable price, makes it a real find for those who love fried fish.

Ingredients:

1 medium fish;
1 glass of flour;
vegetable oil;
3 art. spoons of soy sauce;
salt and pepper to taste;
optionally, you can also take 50 g of hard cheese.

The fish should be cleaned, washed, cut into pieces. Sift flour and mix with spices. Pre-treat the pieces of pike perch with marinade - soy sauce. Next, each piece must be rolled in flour and fried on both sides until golden brown.

Recommendation: It is best to fry with vegetable oil, do not use olive oil or other types. If you want to give a creamy flavor, then you can use butter.
If cheese is also used in the preparation, it must be grated and sprinkled with pieces of fish already before serving.

baked zander

Another way to cook this fish is to bake it in the oven. It allows you to get tasty and juicy dish with a golden crust, which, unlike fried pike perch, will be much more beneficial to health.

For this recipe you will need:

0.5 kilograms of pike perch fillet;
150 grams of hard cheese;
1 bell pepper;
2 medium onions;
dill greens;
half a glass of sour cream;
50 milliliters of cream;
salt and pepper to taste.

Advice: You can bake not only in the oven, but also on an open fire.

We will prepare for next recipe. In no case should you deviate from the intended goal. You should get a delicious baked fish.

We will do everything in the following order:

1. Chopped peppers and onions must be fried in a pan.

3. Make the sauce - mix sour cream, cream and chopped dill.

4. After that, put the fish on the baking dish with the skin down, sprinkle with salt, pepper, spread the onion and pepper over the fish.

5. Pour the mass with the resulting sauce and place in a preheated oven for baking.

6. After boiling the sauce, the dish should be cooked for another 15 minutes, after which it should be sprinkled with grated cheese in advance and returned to the oven until a golden crust appears.

When the dish is ready, it is served on the table, pre-decorated with herbs as desired.

Pike perch cooked in batter

This recipe is very simple and fast. With its preparation will cope not only experienced housewives, but also those who are just starting to master the art of cooking. It is well suited for both a regular lunch and for festive feast. To cook pike perch in batter, you need to take the following ingredients:

1 kilogram of pike perch;
100g vegetable oil;
spices - salt, black pepper, other seasonings to taste;
3 art. spoons of flour;
half a glass of water;
2 eggs.

Important: batter should be cooked only on the basis chicken eggs. In combination with fish, such components will be incredibly tasty.

The recipe is pretty easy to implement. The most important thing is to do everything consistently, so you can achieve your cherished goal.

Instruction:

1. The fish must be cleaned, fillet pieces without bones should be prepared.

3. During this time, you should prepare the batter - beat the eggs with spices, add water, flour and beat again.

4. Pieces of fish are thoroughly dipped in the prepared mixture and fried on both sides until a beautiful golden crust appears.

5. At the same time, it is necessary to fry in a preheated pan.

Clay - very interesting option cooking any meat or vegetables. In this case, the consistency is soft and tender, while it does not burn. The most important thing is not to deviate from the recipe, follow all the recommendations.

Pike perch cutlets

This fish makes excellent meatballs - very tasty, juicy and tender.

For this you need to take:

1 medium sized fish;
2 onions;
1 egg;
200 grams of cream;
300 grams of fresh loaf;
4 tbsp. tablespoons of vegetable oil;
spices - salt, garlic, black pepper - to taste;
a teaspoon of sugar;
100 grams of breadcrumbs for breading.

fish cakes probably one of the most delicious treats that can be easily brought to the table.

You need to prepare as follows:

1. The crumb of a loaf must be crushed and mixed with cream. Cut the fillet from the fish and grind into minced meat along with onions.
2. Add the soaked crumb with cream, egg and spices with sugar to it, stir until a homogeneous consistency is obtained.
3. From the resulting mass, form cutlets, working with wet hands to prevent sticking of minced meat and roll in breadcrumbs.
4. Next, they should be carefully fried in a preheated pan on both sides, and then boiled for 15 minutes.

Cutlets can be served with mashed potatoes, pasta or rice porridge. It all depends on your taste preferences. Do not forget about the greens, which also will not be superfluous.

Fish kebab from zander

From this fish you can get an excellent shish kebab with an exquisite and delicate taste. The ingredients for its preparation are as follows:

2 kilograms of pike perch;
150 grams of butter;
50 grams of breadcrumbs for breading;
2 onions;
2 lemons;
spices and seasonings to taste - black and red pepper, coriander, cumin, garlic, salt, soy sauce.

Cooking according to the presented recipe does not have any serious features. It should be done in stages:

1. The fish should be cut into pieces of a convenient size, remove the scales, entrails, fins, tail.

2. Add chopped onion, lemon juice, soy sauce, other seasonings to the fish, mix the ingredients thoroughly and leave in the refrigerator for about 1 hour.

3. Fry the kebab should be constantly turning over to avoid burning.

4. After 10 minutes of cooking, pieces of pike perch are smeared on both sides with butter, previously melted and mixed with crushed garlic, and before the dish is ready, it is sprinkled with breadcrumbs for breading.

5. You can serve pike perch shish kebab by decorating it with herbs and tomatoes.

6. Additionally, you can pour lemon juice over the dish for a special flavor.

Pike perch is a very tasty fish that acquires an excellent taste when smoked or cooked on an open fire. Thus, you will get an incredibly tasty and fried fillet with which you can surprise your family and friends.

Cutting and slicing fish for frying. Optimal conditions for frying pike perch in a pan. Recipes.
1) Fried pike perch, additionally stewed under a hat of onion rings.
2) In a batter of eggs, flour and ice water.
3) Fried in a sauce of cream (sour cream) and butter with flour, spices.

Dishes from pike perch with stuffing. Cooking stuffed perch in the oven. Methods for inserting the filling into the carcass of fish. Various recipes.
1) With minced mushrooms, onions, carrots.
2) With cereals - rice, carrots.
3) With complex minced meat - festive option stuffed dish. Fish decoration.

How to cook delicious meatballs. Two cooking options. Forming and breading products.
1) Cutlets with mayonnaise sauce.
2) Cutlets with lard, bread, garlic.
3) Cooking diet cutlets with mushrooms in a double boiler.
4) Fish cakes with shrimps, carrots, starch.

Zander. Cooking recipes with photos in a slow cooker with different modes.
1) Steamed fish with vegetables: tomatoes, potatoes, sweet peppers, with sour cream filling.
2) Pike perch in the "Baking" mode - a casserole of fish, alternating in layers with potatoes, filled with a sauce of sour cream, milk, spices.

Fish cooked in a foil blanket. This cooking method allows the fish to remain tender. Recipes:
1) Baked pike perch, stuffed with onions, under the crust of hard cheese, spices, sour cream.
2) Fish in the form of pieces wrapped in foil, baked with lemons, tomatoes, herbs.

Description of a pike perch dish cooked in the oven on a vegetable pillow. Cutting carcasses, preparing fish for baking. Frying fish pieces. Cleaning and processing of vegetables: tomatoes, carrots, sweet peppers. Pillow preparation. Assembly of the dish and baking under foil and without it.

How to cook fish soup from perch. What foods and spices are added to the ear to change its taste. Ways of stretching for clarification.
1) Preparation of the classic zander fish soup - waste-free use of the fish carcass.
2) Donskaya fish soup with mashed tomatoes.
3) Bread soup with toasts.

Cooking first courses from pike perch in natural conditions over a fire flame. Two recipes for cooking fish soup.
1) Combined ear, using small fish of different breeds (ruffs, perches).
2) Fisherman's ear from rooster and pike perch - the primary broth is cooked from a rooster or chicken carcass with spices.

Zander. Cooking recipes with a photo of fish soup, which is cooked from waste - heads, ridges, tail, fins. Head boil time. Ingredients added to the broth: onions, white roots of parsley, horseradish, celery, ginger, carrots, spices. Lightening, straining, insisting the ears.

Two options for preparing jellied dishes - with gelatin and without gelling agents. The rules and duration of cooking the broth so that it is thick, rich and gelling. The best parts of fish for cooking broth. Assembling the aspic, products for decoration, pouring, cooling. Serving to the table.

Dishes from pike perch cooked on the grill. Shish kebab on skewers and on the grill. Slicing fish for barbecue different kind. Pre-marinating fish, marinade ingredients. Detailed description recipe for barbecue marinated in white wine with spices, in mayonnaise sauce.

The main ingredients from which it is prepared spicy snack from fish marinated with diluted vinegar or pure essence. Marinating time. Selection and mixing of products, filling with oil. Infusion of the dish. Three recipes for cooking heh s different vegetables, with sauces, on chicken broth.

Cooking pike perch long-term storage. How to properly preserve fish, simmering it in a frying pan or in a saucepan, or immediately laying out pieces of fish in jars and sterilizing them in hot water, autoclave or oven. Different variants cooking canned fish with vegetables.

A technique for preparing amber, transparent, moderately salty balyk, melting in your mouth. Proper cutting of carcasses, cutting into pieces. Salting in a mixture of salt and pepper. Flushing. Hanging to dry and wither. Balik ripening time. Use, serving to the table, storage of balyk.

Cooking delicious fish in a hot smoked smokehouse. Choosing or making a smokehouse. The best firewood for smoking is branches, wood chips, shavings, sawdust, their soaking. The technology of processing fish with hot smoke. Optimal smoking time. Airing and ripening of fish, storage.

Dishes from pike perch for future use - drying fish. Secrets and technologies applicable at home. Pre-salting fish under oppression. Ingredients for salting - horseradish leaves, dill or fennel seeds, salt, vinegar, kvass or milk (optional). Gratinado is a dish made from dried pike perch.

Zander. Recipes with photos - getting delicious fish cold smoking. Step by step description the process of cooking daily smoked pike perch - fried fish with mushrooms, fried with onions, additionally stewed in the oven with cheese and tomato sauce.