Cooking Stuffed Pikeperch: Recipe

Today we will cook baked zander in the oven. A dish such as baked pikeperch is native Russian. To make the fish juicy and tender, it needs to be stuffed. Light sourness of lemon will add freshness to the fish, as well as give the dish an original taste. In addition, stuffed pike perch has a large number of useful trace elements. This makes the dish not only tasty, but also healthy.

Stuffed Pikeperch Products

For the recipe you need:

• lemon - 2 pcs.;
• zander - 800 g;
• bell pepper - 1 pc.;
• onion - 2 heads;
• frying oil - 50 ml;
• garlic - 1 pc.;
• medium carrot - 1 pc.;
• dry mushrooms - 50 g;
• butter - 40 g;
• dill - 50 g;
• rosemary - 1 sprig;
• Italian dry herbs - 1 tsp;
• cream - 75 ml;
• add salt and pepper to taste.

Preparation of ingredients - 20 minutes. Cooking - 50 minutes.

Step-by-step recipe for stuffed zander in the oven

When preparing zander, it is important that the fish is fresh. There are few bones in zander, which is an indisputable advantage. Do not forget that his meat is lean and tender, so it is mainly baked in paper or foil, and also stewed. The fish will turn out delicious if cooked properly and not overdried.

1. First you need to clean the fish from scales, remove the insides and gills. Gills must be removed, otherwise they will give the fish an unpleasant odor. As soon as you remove everything, the zander must be thoroughly washed with cold running water.
2. To free the meat from the bones, you need to make an incision along the ridge, from the side of the abdomen, with a knife. Also, if large bones are caught on the sides, you can pull them out using scissors.
3. Gently release the carcass from the lateral bones and the ridge.
4. Let's not forget that zander is a freshwater fish, and in order to get rid of the smell of mud, we make small cuts on the inside. In them we will put thinly sliced ​​slices of lemons. To do this, we need 7-9 quarters. Lemon will not only eliminate the smell, but also give the dish an exquisite taste.
5. Now you need to sprinkle the fish with Italian herbs and salt.
6. Fill the pike perch with the finished warm stuffing, put a sprig of rosemary on top for flavor and beauty.
7. Grease parchment paper with butter, grease fish with melted butter.
8. Wrap the fish in paper and set it to bake in the oven at a temperature of 160 degrees.
9. After 30 minutes, increase the temperature to 180 degrees. Bake stuffed zander for at least 15 minutes until cooked.

Serve a dish with rice or potatoes.

Cooking toppings for pike perch

1. Put the pike perch and start filling. Peppers, onions and carrots finely chop in half rings.
2. Soak dry mushrooms in warm water. If desired, you can use fresh (champignons). Mushrooms will need to be cut into small pieces.
3. Put butter in a pan, and then pour vegetable oil; in this mixture of oils, pass the mushrooms and vegetables. The combination of butter will give the dish a unique flavor, and vegetable oil will not let your vegetables burn.
4. When the filling is almost ready, you need to add cream, as well as garlic and dill. Before you remove the stuffing for stuffed pike perch from the stove, it needs to be salt and pepper.