Pike perch is a low-calorie fish that is prized for its white meat and is perfect for dietary nutrition. The high content of trace elements and vitamins useful for the body makes pike perch indispensable in the diet of any person. The most demanding gourmet will like tender and tasty meat. This fish is good both boiled and fried, or you can bake pike perch whole in the oven, as is done in Sicily.
It is necessary
-
- 1.5 kg of pike perch;
- 150 g champignons;
- 3 potatoes;
- 2 heads of onions;
- 2 young zucchini;
- 4 tablespoons of vegetable oil;
- 1/2 glass of water
- 1/2 lemon;
- ground black pepper;
- salt.
Instructions
Step 1
For this dish, it is better to use live or chilled fish. But if you bought frozen pike perch, you should defrost it before cooking. Remove all fins from the zander except the tail. To do this, make shallow cuts with a knife on both sides of the fin, and, grabbing the fin with a towel or napkin, pull it out towards the head. After that, immerse the pike perch in a cup of cold water and make several grooves with a fork or knife along an oblique line against the scales. This is to facilitate further cleaning. You can put a pencil in the mouth of the pike perch to make it easier to hold the carcass. Next, remove the scales from the fish with a special grater, knife or steel fork. It is better to do this not along the carcass, but slightly obliquely.
Step 2
Make an incision along the entire abdomen and carefully remove the insides through it. Try not to damage your gallbladder. If this happens, rinse the fish well. And the place where bile got into, rub with salt or cut out. If this is not done, the fish will acquire a bitter taste and will be practically inedible. After removing the viscera, cut off the film covering the abdominal cavity. Only the black film should be cleaned, the light one can be left alone.
Step 3
In a peeled and gutted pike perch, make two oblique cuts on both sides of the carcass. Cut slices from the lemon and insert into the cuts made on the pike perch.
Step 4
Grease a baking sheet with vegetable oil and put the pike perch carcass on it. Spread the pre-peeled and diced potatoes and zucchini pieces around. Wash the champignons, cut into thin slices and distribute over the pike perch carcass.
Step 5
Salt and pepper the fish with vegetables and sprinkle with vegetable oil. Pour some water onto a baking sheet and place in a well-preheated oven to bake until tender. Cooking time for pike perch depends on the size of the fish.
Step 6
Sicilian-style pike perch is best served in the baking tray in which it was cooked, or put it with the vegetables on a preheated dish.
