White tender perch meat has excellent taste. In addition, it has few bones. The nutritional value of fish is due to its high content of easily digestible protein. Perch is considered a dietary product, the energy value of which is 82 kcal per 100 g.
It is necessary
-
- For the perch soup:
- 1 kg of fish;
- 800 g potatoes;
- 1 head of onion;
- 1 carrot;
- black peppercorns;
- Bay leaf;
- greens;
- salt.
- For perch fillet
- boiled in milk:
- 500 g of fish;
- 1 tbsp. a spoonful of butter;
- 1, 5 Art. tablespoons of ground crackers;
- 1-1.5 glasses of milk;
- greens;
- salt.
Instructions
Step 1
When cutting the perch, scrape off the scales from the fish. To make it easier for yourself, immerse the carcasses in boiling water for 15-30 seconds, then remove and clean the perches with the blunt side of a knife. Make a longitudinal cut along the belly of the fish and carefully gut it. When taking out the liver with the gall bladder, make sure that the bladder is not damaged and the bile does not spill. If this happens, immediately rub the bile affected areas with salt or cut them out. Then cut the large perches into pieces, and leave the small ones whole, wrap the fish in linen napkins and leave for an hour. After that, the perches can be boiled, fried or stewed.
Step 2
Perch soup
Clean and gut the fish. Cut off the heads and tails from the carcasses, transfer them to a saucepan, cover with cold water, bring to a boil and cook for half an hour over low heat. Then remove the tails with the heads, and strain the broth through a layer of gauze. Slice the perch across into slices three to four centimeters long. Peel the vegetables. Finely chop the onion, and grate the carrots on a coarse grater. Fry vegetables in vegetable oil.
Step 3
Then cut the peeled and washed potatoes into cubes, put in the boiling broth and salt. As soon as it boils again, add the sautéed onions and carrots, bring to a boil again. Add peppercorns, bay leaf, and snapper pieces. Cook for ten to fifteen minutes until the fish is cooked. Cover the pot with a lid and let the soup steep for half an hour. Before serving, put a piece of boiled perch and chopped greens into plates.
Step 4
Perch fillet boiled in milk
Cut the fish fillets into portions and season with salt. Dissolve butter in a saucepan, add crackers, add milk. Put the saucepan on the fire, bring to a boil and lower the fish. Sprinkle with finely chopped dill or parsley and cook until tender. Transfer the perch chunks to a platter along with the resulting sauce. If the sauce is not thick enough, boil it again after removing the fish. Serve boiled potatoes with butter for a side dish.
