Pike perch is considered a valuable commercial fish, it is quite widespread in Russia. You can cook a wide variety of dishes from this fish - this is ukha, and jellied fish, and salads, and pies. Pike perch meat is a dietary product, it is tender, low-fat and aromatic. The protein content in it is more than 18%, and of the 20 amino acids contained in pike perch, 8 are irreplaceable.
It is necessary
-
- pike perch 500-600 g;
- 5 fresh mushrooms of medium size;
- pickled cucumbers 2 pieces of medium size;
- tomato paste 2-3 tablespoons;
- sour cream 1-2 tablespoons;
- carrots 1 pc.;
- parsley 1 root;
- butter 2 tablespoons;
- Bay leaf
- pepper
- lemon
- salt.
Instructions
Step 1
Do not add salt to raw fish in advance, as this will impair its taste. A small young pike perch can be cooked whole, and a large one can be cut into portions. Whole fish should be simmered or the skin may burst. Dip the portions in hot water, and very small pike perch in boiling water. Do not take too much water, the fish will become less tasty, the ideal option is two liters of liquid per kilogram of pike perch.
Step 2
Try to steam the pike perch for more nutrients and taste better. The water should first boil, then put the fish in a saucepan, cook for 10-12 minutes.
Step 3
Do not boil vigorously; overcooked fish becomes tasteless and tough. You can determine the readiness of the pike perch by the fins - they should be easily separated from the body. Cook fresh fish without covering in vegetable broth.
Step 4
To preserve the natural flavor of the pike perch, add only white roots and onions to the water. If, on the contrary, you want to reduce the specific smell of fish, add bay leaves, peppers, carrots and onions to the pan. Cucumber pickle is able to almost completely remove the smell of fish and give the pike perch a pleasant taste.
Step 5
Dip the onion skins or saffron into the broth to give the pike perch a golden color. Ready-made fish can be stored in hot broth, but no longer than half an hour. To keep the boiled pike perch juicy, store it under the lid in a small amount of the liquid in which it was cooked.
Step 6
Fish broth, which will be used for aspic, snacks and sauces, should be lightly salted. To make the pike-perch broth clear, lighten it with beaten egg white or strain through a double napkin or cheesecloth.
Step 7
There is a classic recipe for cooking boiled pike perch, you can use it. Wash the fish, peel, gut and cut into portions. Cook in lightly salted water along with bay leaves and mushrooms. Chop the pickles and cook with parsley root and carrots until tender. Remove the cooked mushrooms and add to the rest of the vegetables. Mix tomato paste, a little broth, sour cream and salt - this will be a sauce for pike perch. Remove the fish from the pan, place the vegetables nearby and pour over the sauce.
