Due to its low calorie content and lack of carbohydrates, pike perch meat is considered dietary, indispensable for adherents of a healthy diet. The inclusion of this fish in the diet strengthens the nervous system and has a beneficial effect on the functioning of the brain.
It is necessary
- For boiled pike perch with mushrooms:
- - 600 g of pike perch;
- - 5 fresh mushrooms;
- - 75-100 g olives;
- - 1 ½ tbsp. l. capers;
- - 1 carrot;
- - 1 parsley root;
- - 2 pickled cucumbers;
- - 1 lemon;
- - 200 ml of broth;
- - 2-3 tbsp. l. hot tomato sauce;
- - 1 bay leaf;
- - parsley;
- - sugar;
- - salt;
- - pepper.
- For zander rolls:
- - 1 kg pike perch fillet;
- - 800 g of apples;
- - 1 carrot;
- - 80 g of celery root;
- - 1 onion;
- - 100 g of mayonnaise;
- - 100 ml of cream;
- - 1 lemon;
- - salt.
- For pike perch in sauce:
- - 500 g pike perch fillet;
- - 100 g of champignons or porcini mushrooms;
- - 12 cancerous necks;
- - 1 lemon;
- - vegetable oil;
- - pepper;
- - salt.
- For the sauce:
- - 250 g sour cream;
- - 2 tbsp. l. tomato paste;
- - 200 ml of broth;
- - 2 tbsp. l. flour;
- - 2 tbsp. l. butter;
- - paprika;
- - salt.
Instructions
Step 1
Boiled pike perch with mushrooms
Wash fresh mushrooms or wipe thoroughly with a damp cloth and clean. Gut the fish, peel, rinse and cut into portions. Pour 600 milliliters of hot water, add prepared mushrooms, bay leaf, salt, pepper and cook for 15-20 minutes until tender. Then catch the pieces of pike perch and mushrooms with a slotted spoon, and strain the broth. Wash, peel and chop the carrots and parsley root. Then simmer them separately in a little water. Add finely chopped pickles, capers and boiled mushrooms. Cook everything together for 2 minutes. Then add hot tomato sauce to the vegetables, pour in the strained broth, season to taste with sugar, salt and pepper. Stir, bring to a boil and simmer for 5-10 minutes. Place the boiled pike perch chunks on a platter, pour over the prepared sauce and garnish with lemon slices, parsley sprigs and olives.
Step 2
Pike perch rolls
Rinse the pike perch fillet, dry, cut into portions and lightly beat with a wooden mallet. Roll into rolls and chop each with a skewer. Peel onions and carrots, cut into slices and boil together with fish rolls in a little salted water. This will take 15-20 minutes. Then cool in the broth, then put the cooled pike perch on a napkin so that the water is glass. Cut the washed apples and celery root into very thin strips. Then grind the celery with salt, mix with apples and a little lemon juice. Season everything with mayonnaise and cream. Transfer to a serving platter, top with pike perch rolls and garnish with slices of fresh vegetables.
Step 3
Pike perch in sauce
Rinse and dry the pike perch fillets well, then cut each into 6-8 pieces and fry in vegetable oil until tender. Season with salt and pepper. Wipe the mushrooms thoroughly with a damp towel, peel and fry or boil in salted water. Put the finished pike perch in a saucepan, put the mushrooms on top and pour everything with sour cream sauce with tomato paste. Put on a low heat, bring to a boil and simmer for 5 minutes. Serve to the table, garnish with boiled or canned crayfish tails and lemon slices.
Step 4
Sour cream sauce with tomato paste
Melt the butter in a skillet and fry the flour, stirring occasionally. Continuing to stir so that there are no lumps, gradually pour in the broth. Bring to a boil. Then add sour cream, stir well until smooth, add tomato paste and salt. Cook the sauce, stirring occasionally, for 3-4 minutes. Season with paprika at the end of cooking.
