Pike perch is an unusually tasty fish with dense, white tender meat. Pike perch is especially tasty if baked in the oven. This method of preparation allows you to preserve the slightest nuances of the natural taste of this unique product. The classic combination of pike perch and potatoes is a real gourmet delight.
It is necessary
- Ingredients:
- - pike perch 1 carcass (1 kg)
- - salt, ground pepper
- - potatoes 6 pcs.
- - onions 2 pcs.
- - dill 1 bunch
- - mayonnaise 1 pack (250 ml)
- - sour cream 1 glass
- - mustard 2 teaspoons
- - saffron on the tip of a knife
- - spices for fish - to taste
- - vegetable oil
- - 1 lemon
Instructions
Step 1
Cut the pike perch, rinse, pull out the insides, trim the fins and tail, cut off the head. Cut the carcass into portions 1-1.5 cm wide to the spine - so that the fish carcass is strung on the spine of the fish, as it were. Peel the potatoes, cut into 2 or 4 pieces, season with salt and pepper. Cut the onion into thick rings.
Step 2
Salt, pepper the fish, sprinkle with spices, rub it all into the cuts between the portions. Grease a baking dish with vegetable oil. Put the pike perch in a mold, put potatoes around. Top with chopped onions.
Step 3
Finely chop a bunch of dill, sprinkle on a dish on which ready-made pike perch with potatoes will be laid. Mix sour cream, mayonnaise, mustard and saffron. Thoroughly coat all fish and potatoes with this sauce. Pour 1 glass of water or fish broth into a baking dish (broth can be prepared from the head of a pike perch)
Step 4
Put the container with the dish in an oven preheated to 180 degrees and leave for 30-40 minutes. Then remove the container, sprinkle the dish with grated cheese and put in the oven for another 10 minutes.
Step 5
Take out the finished fish and potatoes, put on a large dish with dill. Thin lemon slices can be inserted into the cuts between the portions. The dish is ready, you can serve it on the table and invite your friends to taste your culinary masterpiece.
