Zander is a predatory fish of the perch family. Very juicy and tender meat is very popular in cooking. Baked, stewed, fried pike perch is very good, it is also an excellent ingredient for preparing dietary dishes, and its main advantage is the absence of bones. This article provides recipes for pike perch dishes that are perfect for both everyday and festive table.
Baked pike perch with vegetables and cheese
To prepare such a delicious dish, you will need two kilograms of pike perch fillet, three pieces of sweet pepper (preferably red), two onions, 60 ml of sunflower oil, half a liter of cream 20-22%, 40 grams of sour cream, half a can of olives without stones, 250 grams hard cheese, one fourth of a teaspoon of dried dill, a small bunch of fresh herbs, a little salt and freshly ground pepper.
Cut the onions in half rings, pepper with oblong strips. Then fry the vegetables in vegetable oil, and at the end add the olives.
Cut the pikeperch into slices, pepper, salt, put on a baking sheet and put in the oven (180 degrees).
Making the sauce: mix sour cream, cream, salt and spices that are suitable for the fish. Whip the mass a little.
Fill the fish with fried pepper and onions with olives, and top with sauce. Put the dish in the preheated oven and bake for half an hour. Then remove, sprinkle with cheese (grated) and bake for another fifteen minutes. Serve pike perch with fresh chopped greens.
Whole baked pike perch
Take one carcass of zander, 30 grams of fat, 30 grams of cheese, a little pepper and salt.
Well-gutted, peeled and washed carcasses, grate with salt, pepper, lay on a greased baking sheet, sprinkle with oil on top, sprinkle with breadcrumbs or grated hard cheese, place in the oven and bake until cooked (250-280 degrees).
Whole baked pike perch can be served hot and as a cold appetizer.
Baked Pikeperch with Mushrooms
Take one kilogram of pikeperch fillet, 400 grams of fresh or frozen champignons, three onions, 80 grams of hard cheese, 100 grams of mayonnaise, two or three tablespoons of tablespoon vegetable oil, 20 grams of butter, a little salt and black pepper.
Cut the onions into half rings and passer them in vegetable oil. In another pan, simmer the mushrooms until the liquid evaporates.
Then put the mushrooms in a pan with onions and simmer a little together. Spread the butter on the pan and place the sliced fish. Sprinkle with salt and pepper. Then lay the mushrooms with onions. Smooth and sprinkle with cheese. Next, spread a layer of mayonnaise. Place in the oven and bake until golden brown.
Baked pike perch with rice and eggs
Prepare one kilogram of three hundred grams of peeled zander, half a glass of long-grain rice, two boiled eggs, two raw, a few dill branches, one tablespoon of lemon juice, a little salt and pepper, half a teaspoon of turmeric, one tablespoon of wheat flour (for sprinkling), half - tablespoons of breadcrumbs (to sprinkle), three tablespoons of butter (melted for the filling - one tablespoon and for watering - two tablespoons).
First, prepare the filling: boil the rice in salted water until cooked. Then drain this water and rinse it cold. Finely chop the boiled eggs.
In a bowl of rice, put the chopped eggs, pepper, salt, add turmeric and mix. Next, add fresh eggs here and mix everything thoroughly again.
Now add one tablespoon of melted butter, finely chopped dill and mix thoroughly.
Cook the fish: half an hour before the start of cooking, salt the fish and pour it with lemon juice. Before baking itself, fill the belly of your pike perch with a filling and sew with thread. Then sprinkle the pike perch with flour, and then breadcrumbs.
Put the stuffed fish in a mold and pour oil. So bake the dish in a preheated oven (180 degrees) for 35-40 minutes.
Before serving, decorate as you wish.