If you are still hesitating which main course to serve at the festive table so that it does not empty your family budget, then the most advantageous solution would be zander. Fish in the oven is cooked with a side dish - boiled rice. On a platter, it looks delicious. A rice hill surrounded by slices of fish, and everything is poured with sauce, where the tenderness of cream intertwined with a subtle touch of white wine.
Mmmm, you’ll lick your fingers. But let's cook. For this dish, you need to stock up 600-800 grams of pike perch fillet.
Separately, cook friable rice porridge from a glass of cereal. To make the pike perch in the oven tasty, you must first marinate it a little. To do this, squeeze juice from one lemon into a bowl. Mix it with a pinch of salt and black pepper. In this marinade we put our fillet without skin and leave it to soak for a quarter of an hour. Finely chop the onion and fry in butter for 2-3 minutes. When the onion is browned, add boiled rice. Salt, pepper and pour half a glass of white wine and heavy cream.
Turn on the oven 190 degrees. Lubricate a deep frying pan without a handle (so that it fits in the oven) with oil. We take out the fish from the marinade and lay the ring around the edges. In the center we pour rice with sauce in a slide. Zander is baked in the oven for about a quarter of an hour, and then the fire turns off. But the door is not opened for another 10 minutes, so that the fish reaches the readiness with residual heat.
While the zander in the oven is baking, we do not waste time in vain. Making the sauce. In another pan, dissolve three tablespoons of butter, pour half a glass of white wine. Season with salt, saffron (or turmeric), black pepper. Stirring, simmer until the liquid is reduced in volume by half. Then pour a glass of cream and simmer for about five minutes. Three on a fine grater 50 g of hard cheese. We take the fish out of the oven, put it on the dish. It is desirable in the same way as it was placed in a pan: rice in the middle, pike perch in a circle. Pour the sauce, sprinkle with cheese and serve immediately.
Zander in the oven can be cooked not with rice, but with mushrooms, for example, with champignons. To do this, first bake the fish for about 10 minutes. Mushroom plates (about 100-200 g) are mixed with chopped onion rings, pepper and salt. Pour two tablespoons of water into the pan and simmer the mushrooms for about 10 minutes. We take the pike perch from the oven, cover it with a “blanket” of mushroom mass, pour a glass of sour cream and sprinkle with coarsely grated hard cheese. After that, we return to the oven for another 5-10 minutes, until a brown crust appears on the “cap”.
Pike perch in the oven is entirely prepared according to a slightly different principle. We make an incision along the back of the fish, take out the skeleton and the insides, but so that the peritoneum remains intact. Rub the carcass with salt, pepper, sprinkle with lemon juice. Separately, fry the diced potatoes in a vegetable oil until golden brown. Mix it with finely chopped dill and garlic. We stuff pike perch with this mass . We chop off the edges of the back of the fish with toothpicks and bake for half an hour in the oven until tender. Decorate the finished dish with lettuce and olives.