Perch is very often used in cooking for cooking all kinds of dishes. He has quite a few bones, and the meat has excellent taste. Perch can be fried, boiled, smoked or baked. In addition, this type of fish is remarkably dried and used for canned food. Dishes from perch can be called dietary.
What to cook?
A very large number of people do not particularly favor the preparation of perch. All because of its thick hide and spikes, which are pretty hard to clean. But today we will learn how to cook perch so that it is both tasty and healthy. When you are preparing dishes from perch, follow the advice: in order to make the process of cleaning the fish easier, lower it for several seconds in boiling water. And in order not to be pricked with thorns, do not forget to wear rubber gloves.
Dishes from river perch are very popular in German, Russian, Karelian, Finnish and Estonian cuisine. In Finland, mostly fish pie with lard is made from perch. In Karelia there is a national soup called Naparoque. It is prepared from dried fish. In Italy, perch is served on Christmas Eve under white wine.
In our country, fish ear is most often prepared. And river perch is one of the most suitable fish for these purposes. Ear can be prepared from both small and large individuals. Usually, small perches are not even cleaned of scales, but simply gutted. The fish must be wrapped in gauze, cooked for a long time, and then simply removed from the fish soup.
Then in the pan you need to put large fish and cook in a small amount of water. If desired, fresh mushrooms (champignons or ceps), cucumber pickle, spices and dry white wine can be added to such an ear. This is how small perch dishes are obtained.
You can also cook aspic from fish. These perch dishes are prepared with vegetables, rice and mushrooms. You can also bake it in the oven in foil or go microwave. Delicious fish cakes are made from perch meat.
Fish platter
Ingredients:
- 300 grams of perch fillet;
- 100 grams of peeled crayfish;
- 200 grams of cabbage;
- 30 grams of sunflower oil;
- medium carrots;
- 80 grams of celery;
- 80 grams of lettuce;
- 80 grams of zucchini;
- one onion;
- 100 grams of Chinese mushrooms ;
- a spoon of honey;
- lemon juice;
- soy sauce;
- pepper and salt to taste.
Cooking
Cut the perch fillet into small pieces. Cut the tails of the crayfish along and in half. Wash and peel all vegetables thoroughly. Chop the cabbage. Zucchini, carrots, celery root, cut into thin strips, in both types of onions - into thin rings.
Put all the vegetables in one bowl and mix. Wash the mushrooms and let the water drain. Heat half of the required oil in a large frying pan and fry all vegetables on it for about 3 minutes. Gradually add the remaining oil. After that, add the fish fillet slices and crayfish meat to the vegetables. Season with salt and pepper to taste.
Fry for about 7 minutes over medium heat, remembering to stir constantly. In a separate bowl, heat the honey, add soy sauce and lemon juice. Salt and pepper, pour into a pan. Stir everything well and remove from heat after a couple of seconds.
The dish is ready. As a side dish, it is best to use rice.
Okroshka from perch
Ingredients:
- 200 grams of perch;
- one and a half liters of bread kvass;
- 4 cucumbers;
- a tablespoon of sour cream;
- two eggs;
- a tablespoon of sugar;
- dill, onion and parsley to taste.
Cooking
Fish must be cleaned, gutted and cut into fillets. Then cut it into small pieces, let it cool and let it cool. Now make okroshka from kvass, boiled eggs, diced, and chopped cucumbers in the same way. Season with salt, mustard and sugar (if you like). Color your okroshka with sour cream and add finely chopped greens. When serving the dish, put slices of fish in okroshka.