Pike perch is a dietary fish. Its white, tender meat has a neutral taste and is perfect for preparing lean dishes. And using all kinds of spices and sauces, the taste of pike perch can be made more piquant and served already at the festive table.
It is necessary
-
- For the first recipe:
- 800 grams of pike perch fillet;
- salt;
- lemon;
- 50 grams of walnuts;
- 50 grams of bread crumbs;
- 2 eggs;
- pepper;
- 100 grams of flour;
- 4 tablespoons of olive oil.
- For the second recipe:
- 400 grams of fish fillet;
- salt;
- pepper;
- olive oil;
- 2 tomatoes;
- hard cheese.
- For the third recipe:
- 4 pike perch fillets;
- 1 red bell pepper;
- 6 tablespoons olive oil
- 50 grams of pine nuts;
- 500 grams of potatoes;
- 1 tablespoon balsamic vinegar
- 2 tablespoons of capers.
Instructions
Step 1
To bake pike perch in lemon zest and walnuts, take 800 grams of fish fillets. Divide it into 4 equal parts. Rinse under cold water, pat dry with a napkin and rub with salt, then drizzle with juice from half a lemon and set aside. Remove the zest from the second half of the lemon by grating it on a fine grater. Using a blender, grind 50 grams of walnuts, add 50 grams of bread crumbs to them and mix with the lemon zest. Transfer the resulting breading to a flat plate. Break 2 chicken eggs into a separate bowl and beat a little. Season with salt and pepper. Pour 100 grams of flour into a flat dish and roll in the fillet pieces. Then dip the fish into beaten eggs, then sprinkle well with breadcrumbs. Preheat a skillet and pour in 4 tablespoons of olive oil. Fry the fillets in oil for 5 minutes on each side.
Step 2
To cook pike perch with cheese and tomatoes, take 400 grams of fillet, rinse and cut into 4 servings. Rub the pieces of fish with garlic salt and pepper, sprinkle with olive oil. Leave it on for 10 minutes. At this time, wash 2 large tomatoes and cut into thick circles. Brush a baking dish with olive oil and place half of the tomato circles on top. Lay the fillet slices on top and cover with the remaining tomatoes. Preheat oven to 220 degrees Celsius and roast the pike perch for 10 minutes. Then grate the hard cheese on a fine grater, remove the mold from the oven and sprinkle it on the dish. Send the pan back to the oven and bake for another 7 minutes.
Step 3
For a pike perch salad, take 4 small fillet slices and rinse them under running cold water. Seed one red bell pepper, cut it into 4 pieces and pour with one tablespoon of olive oil. Heat the oven to 180 degrees Celsius and place the peppers on a baking sheet, skin side up. After 10 minutes, add 4 pike perch fillets to the pepper and sprinkle with 50 grams of pine nuts. Bake everything together for another 10 minutes and then cool. Boil 500 grams of potatoes, refrigerate and cut into large cubes. Whisk 5 tbsp olive oil with 1 tbsp balsamic vinegar, sprinkle with salt and pepper to taste, add 2 tbsp capers. Season the potatoes with the resulting sauce. Cut red peppers into thin strips, fillets into small pieces, transfer to a salad bowl with potatoes and mix all the ingredients thoroughly.
