Dishes from pikeperch

Pikeperch meat (a type of fish that is found in freshwaterponds and is a typical predator, feeding on small fishes) is considered dietary, since it contains very little fat. Pike-perch dishes are characterized by high nutritional value due to the high content (more than 18%) of proteins in the meat of this fish. In addition, it is rich in amino acids (there are 20 amino acids, including 8 of them are not produced in the human body, and therefore considered indispensable). Dishes from pike perch are good sources of micronutrients useful for human beings, including potassium, phosphorus, molybdenum, iodine, manganese, and other minerals.

Recipe 1

Russian cuisine contains many recipes, according to whichyou can cook delicious dishes from the pike perch. They are time-tested and are quite popular. For example, pike-perch with potatoes and horseradish. For preparation it will be required:

• 1 kg of pike perch (gutted, cleaned and washed);
• ½ carrot;
• ½ horse root;
• ½ of the root of parsley;
• 2 large potato tubers, cleaned and cut into large cubes;
• 1 tablespoon of sunflower oil;
• salt;
• parsley greens;
• 1 bay leaf.

The fish are fixed with a back-up on a specialboard (to cook when pike-perch has not lost its shape) and lower it into a large saucepan with salted boiling water, roots and a laurel leaf. Water should completely cover the fish. Cook on medium heat under the lid. Readiness of fish is checked by piercing near the ridge: a fork or toothpick should enter freely. Before serving, remove, carefully remove the thread, which pike perch attached to the board, put into a dish, next to distribute the potatoes, sprinkle it with oil and sprinkle with chopped parsley. This dish can be served and cold, only cool zander, without taking out the broth.

Recipe 2

When frying, you can get completely different dishesfrom the pike perch. If you use a lot of boiling oil - the pieces of fish should float in it - the fish will be appetizing and beautiful. If you fry in a frying pan just oiled, then the pike perch will be dryish. For preparation it will be required:

• 1 kg fillets of pike perch are cut obliquely into pieces;
• 1 table spoon of white bread chopped;
• Sunflower oil optional;
• parsley greens;

for lean breading:

• 1 tablespoon flour meal;
• 1 tablespoon of steep boiling water;
• water boiled cold optional.

Lenton breading is prepared: flour brewed with steep boiling water and rubed to smoothness, allowed to cool. Add cold boiled water so much to make a dough such as for pancakes. Lump of pikeperch is smeared with a lean breading, then rolled in breadcrumbs. In a frying pan, the oil is heated very strongly when it begins to boil, spread out pieces of fish and fry on both sides until cooked. Take the pieces of pikeperch from the oil with a frying spoon onto the paper so that it absorbs excess quantity. Transfer to a dish, sprinkle finely chopped parsley.

Recipe 3

This simple way of cooking the Frenchcalled "en papillote", that is, the fish or other product is densely wrapped in baking paper or foil. So tight that the steam and juices do not come out. The result is a dietary dish. After reading this recipe, you will learn how to bake pike-perch in the oven. The dish is great for a light, informal dinner. For one person you will need:

• 300 g of fillet of pike perch;
• 20 g butter butter;
• ½ carrots, cut very thinly;
• ½ small zucchini (zucchini), cut into cubes;
• ¼ of a small celery root, cut very thinly;
• salt;
• pepper;
• ½ cup chopped herbs (parsley, coriander).

Cut one large square of parchment paperor foil. Lubricate with a thin layer of oil. Spread the fish, sprinkle with salt and pepper. Above and around the pike perch, vegetables are distributed. Tightly close the edges of paper or foil. Place on a baking sheet and put in a preheated oven. Bake for 8 minutes at 220 C. They are served immediately in a wrapped manner.

This recipe for baked pike perch allows you to makeharvesting fish in advance: packed in foil or paper pieces of fish and vegetables can be kept in the refrigerator for 6 hours. Half an hour before baking, they are removed from the refrigerator and kept at room temperature.