River bass meat has valuable nutritional and dietary properties. It contains a large amount of easily digestible proteins, as well as micro- and macroelements (phosphorus, calcium, potassium, selenium, iron). In addition, due to the low fat content, it is recommended to include perch dishes in the diet of overweight people.
Perch stewed in milk
To stew river perch in milk, you need to take:
- 600 g of river bass fillet;
- 4-5 onions;
- milk;
- vegetable oil;
- wheat flour;
- Bay leaf;
- peppercorns;
- salt.
Wash the perch fillets and pat dry with a paper towel. Then roll in wheat flour mixed with salt and fry in a pan in vegetable oil. Separately fry the onions, peeled and chopped into thin half rings.
Place the prepared ingredients in layers in a ceramic pot: first the fried fish, then half rings of onions. Pour milk over everything (it should cover the food completely). Add a few black or allspice peas, bay leaves and season with salt.
Place the fish pot in an oven preheated to 160-oC and simmer for 15-20 minutes until tender.
Serve boiled potatoes with melted butter and sprinkled with chopped dill to the perch stewed in milk.
River perch baked with potatoes
To prepare this delicious and nutritious dish, you will need the following products:
- 500-600 g of river bass fillet;
- 300 g of potatoes;
- 1 egg;
- 1 medium-sized onion;
- 3-4 porcini mushrooms;
- 300 g sour cream;
- 100 g of hard cheese;
- flour;
- vegetable oil;
- ground black pepper;
- salt.
If necessary, defrost the fillet of river bass, rinse, dry and cut into medium-sized portions. Then salt and pepper, roll in wheat flour and fry in a pan in vegetable oil.
Wash the potatoes, peel and cut into slices. Peel the onions and chop finely, wipe fresh porcini mushrooms with a damp cloth, peel and cut into large slices. Then boil the mushrooms in salted water, and fry the prepared potatoes and onions separately in vegetable oil. Hard boil the egg, cool, peel and cut into slices.
Grease a heat-resistant form with vegetable oil, put in the middle fried, still warm, pieces of river bass, and place prepared potatoes around. Top with boiled egg slices, fried onions and boiled mushroom slices.
Pour sour cream over all the ingredients and sprinkle with finely grated cheese. After that, place the dish in an oven preheated to 180 ° C and bake the fish and potatoes until an appetizing golden crust is formed.
