Pike perch is used to prepare pies and dumplings, fish cakes and rich fish soup. It is fried, stewed and baked, giving the fish many different flavors. Even if you have a few signature recipes in stock, be sure to try something new.
It is necessary
-
- Pike perch in white wine:
- 1 kg of pike perch;
- 5 potatoes;
- 5 medium sized tomatoes;
- 2 large onions;
- 3 cloves of garlic;
- 2 handfuls of pitted green olives
- 1 tablespoon of capers
- 1 glass of dry white wine;
- olive oil for frying;
- salt;
- freshly ground black pepper.
- Pike perch roast:
- 1 kg of pike perch;
- 2 tablespoons flour;
- 2 large onions;
- 50 g tomato paste;
- salt
- pepper.
- Pike perch in batter:
- 1 kg of pike perch;
- 125 g flour;
- 1 egg;
- salt;
- 150 ml of milk;
- 1 tablespoon butter
- vegetable oil for deep fat.
Instructions
Step 1
A very tasty and hearty dish for a festive dinner - pike perch in wine. Gut and wash the fish, skin and remove bones. Cut the zander into large portions. Scald the tomatoes, peel and chop finely, removing the seeds. Peel the potatoes, boil until half cooked, cool and cut into circles. Chop the garlic finely and chop the onion into thin rings.
Step 2
Heat the olive oil in a deep skillet and fry the onion and garlic in it until transparent. Put the fish in a frying pan, close the lid and keep on low heat for about five minutes. Pour the wine into the pan and simmer for another 5-7 minutes. Add potatoes, tomatoes, olives and capers. Season with salt and pepper. Simmer the pike perch over low heat for 30-40 minutes.
Step 3
For a quick dinner, pike perch fry is suitable. Fillet the fish, remove the skin, cut into cubes, salt, pepper and flour. Heat vegetable oil in a skillet and fry the fish pieces until golden brown. Place the pike perch on a plate. Add a little oil and fry the onion, chopped into rings. Place the fish chunks back in the pan, add the tomato paste and fry until tender. Serve the stir-fry with mashed potatoes and tomato and cucumber salad.
Step 4
Try battering pike perch, reminiscent of the traditional English fish & chips dish. Butcher the pike perch, remove the skin and cut the fish into small slices. Fill a deep skillet with refined vegetable oil. Heat it until white smoke appears. Check that the deep fat is ready by tossing a cube of bread into the pan. If the oil has reached the right temperature, it will immediately float up and quickly brown.
Step 5
In a deep bowl, combine flour, salt, egg, butter and milk. Dip pieces of pike perch in the mixture, turn them so that the batter evenly covers the fish, and put in hot oil. Fry the pieces until golden brown. Use a long fork to remove the fish and place it on a paper towel lined plate to drain off excess fat. Keep the zander warm before serving. Serve with fried potatoes, lemon wedges and white sauce.
