Sudak - cooking recipes, which are very diverse, you can cook, stew, bake. Fish belongs to the category of delicacies. Although it is a river fish, there are not many stones in it, so it is quite suitable for cooking for children.
How to cook zander?
Pikeperch dishes are very popular. Especially famous for the ear and the jellied of this fish. A fillet of pike perch in the oven or stuffed carcass will be an ornament of any festive table. Fish can be boiled, baked in foil or sleeve, cook in a multivarque and even a microwave. But that any of the above dishes turned out delicious, you need to follow certain rules:
- Fish need to choose the right - first look at the gills. They should be bright red, the skin - without damage, and the eyes should not be cloudy.
- The important moment of cooking pike-perch - that it turned out to be tender, it can not be digested. 15 minutes after boiling is enough.
- To fish came out juicy, bake it better in foil or sleeve.
Ear from pikeperch
Pike perch, the recipes of which are very popular among housewives, is especially suitable for making soups . This is a lean fish, in which there are not many bones. The broth on its basis has a pleasant delicate taste. When cooking, it is important to remember that you do not need to digest fish.
Ingredients:
- pike perch - 1 kg;
- carrots - 150 g;
- potatoes - 800 g;
- onions - 150 g;
- bay leaf, bell pepper;
- salt pepper;
- greenery.
Preparation
- Fish are cleaned.
- The tail and head are poured with water and boiled for 30 minutes, then extracted, and the broth is filtered.
- Fish cut into pieces, potatoes - brusochkami, chopped onions, carrots rubbed on a grater.
- In the broth lay the potatoes, after boiling they throw the fish and cook for 15 minutes.
- Add the remaining ingredients and cook for 10 minutes, then the soup from the pike perch is turned off and allowed to stand.
Zander from the pike perch
This dish goes back to the times of the Soviet Union. No feast then did without this delicious food. And now it is an ornament of any festive table, after all it is incredibly appetizing and looks beautiful. How delicious to cook zander in the form of a jellied, now find out.
Ingredients:
- pike perch - 1 kg;
- onions, carrots - 1 pc .;
- gelatin - 2 tsp;
- salt pepper.
Preparation
- The carcass is washed, gutted, cut into fillets.
- From the head and ridge boil broth, throw in it peeled vegetables, spices and cook for half an hour.
- Broth filter, pawn the fillet of pike perch and cook for 10 minutes.
- Fish are removed, and the broth is filtered again.
- Gelatin soaked in cold water for 15 minutes, then add the mass to the hot broth and stir.
- Sliced fillets, carrots, sprigs of green are laid out on the forms, poured with broth and cleaned in the cold.
Hye from pike perch at home - recipe
Pike perch, the recipes of which are extremely diverse, are used in the kitchens of different countries. This dish is for Korean cuisine. It is prepared simply, it turns out tasty and piquant. Due to its sour taste, the dish serves as an excellent snack for strong spirits.
Ingredients:
- fillet of pike perch - 500 g;
- onion - 2 pieces;
- carrots - 2 pieces;
- acetic essence 70% - 20 ml;
- oil - 100 ml;
- Ground coriander, black ground pepper - 1 teaspoon;
- salt - 1 tbsp. a spoon.
Preparation
- Preparation of pike perch starts with the fact that the fish is cut into small pieces.
- Add the vinegar, stir and remove for half an hour in the cold.
- Carrot tinder on a grater for vegetables in Korean, onion shred a quarter rings.
- Onions are spread onions, carrots, salt, spices.
- Warm up the oil and pour carrots into them, stir and stir for 3 hours from the pike perch in the cold.
Sudak in the oven - recipe
Pike perch, simple recipes for cooking which are interesting and varied, especially successful and delicious is obtained when baking in the oven. And that the fish did not come out dry, but turned out juicy and appetizing, it is better to cook it in foil. And to get a ruddy crust at the end of minutes for 10 foil can be deployed.
Ingredients:
- pike perch - 1 kg;
- onion, tomato, lemon - 1 pc .;
- mustard - 2 tbsp. spoons;
- salt pepper.
Preparation
- The carcass is cleaned, transverse notches are made.
- Rub the fish with salt, spices and leave for 20 minutes.
- Slice the onion, tomato and half a lemon with thin slices.
- From the second half of the lemon squeeze out the juice and mix it with mustard.
- Lay the fish on foil, in the incisions insert slices of onion, lemon and tomato.
- Mustard sauce oil the carcass.
- Wrap the fish in foil and at 200 degrees of pike-perch in the oven in a foil bake for half an hour.
Cutlets from pikeperch - recipe
Pike perch, a variety of recipes for cooking, a real find for housewives, does not have tiny pits. Therefore, the fish can easily be divided into fillets and used to make incredibly tender cutlets. Fry the billets without using breading on melted butter.
Ingredients:
- fillet of pike perch - 600 g;
- oil - 120 g;
- potatoes - 1 piece;
- cloves of garlic - 3 pcs .;
- egg - 1 piece;
- parsley greens;
- salt, pepper, flour.
Preparation
- Garlic and greens are ground.
- Potatoes tinder on a grater.
- Mix the ingredients, add half the melted butter, the fillet passed through the meat grinder and mix.
- Drive in the egg, salt, pepper and clean in the cold for 15 minutes.
- Form the cutlets, put a piece of oil inside and send it to the frying pan.
- Fry patties from a pike perch for 5 minutes on each side.
Roasted pikeperch
Like any other fish, pike perch is great for frying. Especially delicious is pike perch in batter. The dough is prepared on kefir, sour cream, soda and even beer. In this case, the last option is used. The fish is obtained with a crispy crust. And to get rid of excess fat, it is better to lay out on paper towels.
Ingredients:
- fillet of pike perch - 1 kg;
- flour - 50 g;
- salt.
For batter:
- eggs - 3 pieces;
- flour - 200 g;
- beer - 200 ml;
- vegetable oil - 50 ml;
- salt.
Preparation
- Fillet of pike perch is cut by pieces, salt and pepper.
- Cook the eggs: break the eggs, whisk the whites. Yolks are mixed with beer, flour and salt, injected with proteins and mixed.
- Each piece of fish is dumped in flour, dipped in a batter and put into a frying pan.
- Fry until rouge.
Sudak in Polish - recipe
Pike perch in Polish is a gentle dish in which the boiled fish is served under the egg-cream sauce. Its density can be adjusted independently, diluting the mass with fish broth . The dish is popular among the housewives, after all it is prepared very simply and quickly, and it turns out very tasty.
Ingredients:
- carrots, onions, parsley root and celery - 1 pc .;
- bay leaf, black pepper;
- lemon juice - 50 ml;
- water - 300 ml;
- Pike perch - 1 kg.
For sauce:
- eggs - 4 pieces;
- butter - 100 g;
- lemon juice - 50 ml.
Preparation
- At the bottom of the pot, place vegetables, add spices, lemon juice, pour in water, bring to a boil and cook for 20 minutes.
- Spread pieces of pike perch and cook for 15 minutes, then take it out and put it on a dish.
- Boiled eggs are ground, add melted butter, lemon juice, salt and stir.
- Fish poured with sauce and served.
Stuffed zander
Stuffed fish is always associated with the holiday. This dish is not only very tasty, but also looks great on the table. How to cook pike perch entirely in the oven, now find out. It only at first can seem that it is too difficult to prepare. Following the step-by-step instructions, everything is bound to work out.
Ingredients:
- pike perch - 1 kg;
- cream - 100 ml;
- bread - 100 g;
- egg, onions - 1 pc .;
- salt, pepper, herbs.
Preparation
- The fish are cleaned without cutting the abdomen. The head is cut off, the skin is removed.
- The fillets are separated from the bones.
- Bread is soaked in cream and along with fillets and onion is passed through a meat grinder.
- Add shredded herbs, egg, salt and pepper.
- Skin is stuffed with minced meat.
- Put the fish on a baking sheet, apply a head, top with oil.
- At 180 degrees bake for 40 minutes.
Pike perch in the multivark
Pike perch, stewed with vegetables in a multivariate, is a simple, but very appetizing dish. It takes about an hour to cook, and as a result, you will get 2 servings of fragrant food. Instead of fillets, you can use pieces of fish on the bone. The dish will serve as an excellent addition to potatoes or rice.
Ingredients:
- fillet of pike perch - 500 g;
- carrots, onions, tomatoes - 1 pc .;
- salt, spices.
Preparation
- Onion shredded rings, carrots rubbed on the grater.
- In the bowl multivarki pour oil, set the mode "Baking" and fry the vegetables for 15 minutes.
- Lay the fillets, tomatoes.
- Prepare the fish in the "Quenching" mode for 35 minutes.