Pike perch belongs to the genus perch, so its appearance resembles fish of the same species, for example pike. Pikeperch is both marine and freshwater. Sea fish has a large head and a darker color than freshwater.
Zander in cooking
You can cook zander in a variety of ways. However, fish is best obtained if steamed, baked or stewed. Fried pike perch, according to the majority, comes out a bit dry. The calorie content of this fish is minimal. Only 84 kcal per 100 g of product, which makes pike perch dishes attractive for adherents of a healthy diet. There are many recipes for cooking this fish. And each of them is good in its own way. We will try to cook two dishes that can be used not only for a home lunch or dinner, but also served on the festive table. So, the first recipe is kingly pike perch, and then fish aspic.
How to cut fish on filet
To quickly cook some dishes, fish should be cut in advance, since fillet sometimes takes longer to cook than the meal itself. The recipe "kingly pike perch " is just one of those. So, first the carcass of a pike perch is thoroughly washed under running water. You should not soak it in a bowl, because the fish after such processing will be too watery, which will degrade its taste. After the “shower” zander is blotted with a paper towel or towel and begins to be cut. First cut off the head, tail and fins. Then remove the fillet. To do this, with a lap, the back is cut lengthwise along the dorsal fins, and after, carefully cutting the meat on the ribs, the fillet is separated. The result is two halves of zander without bones, but still on the skin. To remove the skin, the fish is placed on a cutting board and with a sharp knife, they slice the meat obliquely. Everything, the filet is ready. At first glance, this work will seem painstaking, but, having acquired some skill, you can do it very quickly.
Royal pike perch
In the arsenal of each mistress, there is always some kind of crown recipe. Royal pike perch will decorate any table and will surely please guests and home.
Products:
- zander - 1 medium carcass;
- fresh mushrooms - 400 g;
- onion - 2 heads;
- butter for frying - 50 g;
- any hard cheese - 200 g;
- medium carrot - 1 pc.;
- lemon juice - 30 ml;
- mayonnaise or sour cream - 250 g;
- salt, spices;
- vegetable oil - for greasing a baking sheet;
- greens, tomatoes - for decoration.
Cooking
In order to bring to life the royal pike perch recipe, the pre-prepared fillet is cut into approximately equal pieces, sprinkled with freshly squeezed lemon juice, sprinkled with the necessary spices and salt, and left to marinate for a short time. Meanwhile, prepare the vegetables. Mushrooms are peeled and cut into slices, carrots - on a medium grater, onions - in half rings. Put a piece of butter in the pan and lightly fry the onions and carrots on it. After adding mushrooms and continue to fry for another 5 minutes. Vegetable oil is poured onto the bottom of the baking dish and the prepared zander fillet is laid out. Top lubricated with sour cream or mayonnaise and spread the mushrooms fried with vegetables, sprinkled with grated cheese. Prepared in an oven preheated to 180 ° C for no more than 20 minutes.
Zander jellied
Jellied pike perch, a step-by-step recipe for which will be described below, is not more difficult to cook than baked fish.
Products:
- zander - 1.5 kg;
- water - 1.5 l;
- carrots - 1 pc.;
- lemon - 1 pc.;
- onion - 2 pcs.;
- instant gelatin - 2 tbsp. l .;
- salt, spices.
Cooking
- Pre-cleaned fish is cut into large pieces and put into water. There also add peeled whole onions and carrots, a few peas of pepper. Cook for about 10-15 minutes, be sure to remove the foam. At the end of cooking, bay leaf is optionally added.
- Next, the pike perch is removed from the broth, cooled and cut into small pieces. The broth is also cooled and filtered. Pre-diluted gelatin is added to the broth and divided into 3 parts.
- One part of the broth is poured into the jar for the jellied, put in the refrigerator and allowed to cool a little. Then, carefully, trying not to break, lay out the pieces of fish, fill in with the second part of the broth and again allow to freeze. After, decorate with greens, slices of boiled eggs, carrot slices, pour the remaining third part of the broth and put in the refrigerator until completely frozen.
Sudak royally and aspic ready! Enjoy your meal!