Among those who have tried the meat of a pike perch there is hardly any at least one person who did not appreciate this noble taste.
Pike perch is not worse than sturgeon fish; this is another fish.
No matter how you prepare it, you will get a dietary dish, because perch is 99% of the easiest to digest protein, a set of valuable fats, vitamins and minerals.
Not enough time to do the preparation of complex stuffed dishes - make an ordinary perch fillet, and it will not disappoint either.
Pike perch in the oven in foil - general technological principles
At the initial stage of zander preparation, there are some difficulties:
Many people do not like that after cleaning fish they have to do general cleaning in the kitchen and air the room.
This fish has small scales that fits snugly to the carcass, which makes cleaning difficult.
Some scare sharp and spiky fins.
All these minor troubles are easily removable.
Hold the fish in salted water before cleaning, then hold it under cold water. Take a fresh lemon peel and rub it on the work surface and the fish carcass itself. So that the scales do not fly apart, a little trick is needed. Attach a protective screen cut out of a plastic bottle to a device for cleaning fish: it has a semicircular shape and will guide the scales removed by cleaning to the work surface, preventing it from scattering in all directions. Spiny fins are very easy to remove with scissors.
Starting the cutting of perch and removal of the viscera, you need to consider the anatomical structure of the fish. The pike perch is a predator; therefore, its evolution in the abdominal cavity is adapted to the ingestion of a smaller fish, or one that is larger. The main thing you need to remember: the liver and gallbladder are located at the very head of a predator. From this it follows that one careless movement of the knife can pierce the gall bladder and spoil the taste of the fish.
Here you can violate the technology of gutting fish and start this process not with cutting off the head, but with the extraction of viscera. Take a very sharp knife. Turn the fish belly up, holding her head. Turning the knife blade up, begin to make an abdominal incision from the base of the head, between the fins. Try not to insert the knife deep, and cut only the skin. When the gallbladder is removed, the rest of the work will no longer require such jewelry movements. After that, you can remove the gills, if you are going to use your head in cooking, thoroughly clean the cavity and remove the dark walls of the abdominal film and rinse the carcass well. It is better to immediately put all the waste in the trash bag and put it in the trash can, and wipe the work surface and cutting tools with lemon peel or vinegar again.
A pike perch can be baked, cut into fillets (boneless), entirely with a head or without a head. It is very easy to remove bones from this fish. Do not throw away the head, tail and gristly bones, if you are not going to bake the fish whole. Place temporarily unnecessary parts in a resealable container and freeze them for soup.
Before baking, any fish can be boiled, let in, fry. It all depends on how dense the consistency of the pulp should be for its further processing.
Pike perch meat is lean, lean, and this should be taken into account when preparing and using sauces and other “accompanying” ingredients.
If the carcass for baking weighs more than a kilogram, and the menu does not provide for stuffed fish, then it is better to cut the perch before baking, so that during heat treatment the hot air evenly penetrates the pulp: this will help avoid drying the surface before the fish is completely baked inside. .
With the stuffed pikeperch, there is no excessive drying, especially if the composition of the filling includes juicy ingredients that, when baked, will communicate their moisture to the meat of the fish.
Modern technologies have facilitated the work of housewives and professional chefs by inventing food foil. Once upon a time, instead of an artificial casing, to prevent, when baking, excessive evaporation of juice from the product and its burning, the products were wrapped in dough and even clay.
Foil is a quick way to achieve the steaming effect, but it has not completely replaced the use of dough when baking dishes. Because the test shell, in addition to its function that prevents evaporation, is also edible and incredibly tasty, as an addition to the main dish. Rather, the foil can be considered a quick way to solve the problem, when you need to save time on preparing lunch or dinner.
However, which of the two alternative options is still preferred by each cook depending on the circumstances on the basis of his preferences and possibilities. It can be said that the use of foil and dough as a shell for roasting pikeperch in the oven in foil is two culinary techniques resulting in completely different dishes. If you find it necessary to use not the foil, but the dough, then any one that is more like, even bought from a store or a cookery, will do.
The essence of the use of foil or dough is certainly understandable to everyone. You can start learning recipes and choosing today's menu.
Recipe 1. Pike perch in the oven in foil with lemon sauce
For this dish, fish is baked whole, with the head, but it is important to bear in mind that it is better to cut a large pike perch into portions. Pike perch with lemon sauce does not require decoration of ruddy fried crust. Rather, it is a dietary, steamed dish resembling the taste of boiled or steamed fish.
Pike perch (semi-finished product) 1.6 kg
Lemon slices 180 g (for registration)
Red carrots 450 g (net)
Parsley, roots 120 g
Onions (white or shallot) 200 g
Lemon juice 80 ml
White wine, nutmeg 150 ml
Garlic 1 slice
White, ground pepper 15 g
Sugar (for broth and sauce) 100 g
Bay leaf 5 pcs.
Green parsley, curly (for registration)
Olives (green and black) 200 g (for serving)
Water (for broth)
Rub the salted inside and outside of the cleaned perch, let it soak for half an hour, and then cut the steaks, 3 cm thick, with a sharp knife. Put the peeled parsley and carrot roots, non-sharp onions (whole head or stems) into boiling water. When the vegetables are half cooked, add salt and sugar, white pepper and bay leaf. Dip the fish pieces into the vegetable broth, and after 6-8 minutes, pour in the wine and let it boil for a couple of minutes. Turn off the stove and cover the pan with a lid. Leave the fish to cool and prepare a suitable size mold so that all the pieces of fish that fit into the whole carcass fit into it. Cover the form with foil, leaving it to wrap the fish.
In 300 ml of strained broth, pour in lemon juice, add sugar and boil it over low heat until the syrup thickens.
Remove cooked carrots from broth. Make a superficial incision along each root with a sharp knife or carving device. Cut the whole carrot with a round plastic. Place the carrot plates on the foil, around the pieces of fish folded on the belly in the same place. Also around the pike perch lay green olives. Leave the black olives and slices of lemons with parsley leaves on the desktop for now. Pour the fish, laid for baking, with a piece of ready-made, hot sauce, combined with a piece of butter, wrap it in foil and send it in a cold oven for 20 minutes, immediately turning on at 220C. Pour the remaining sauce into the saucepan. Spread the finished fish on a dish, alternating each piece of fish with slices of lemons. Around again lay circles of carrots and olives. Add curly parsley sprigs to the composition and serve.
Recipe 2. Pike perch in the oven in foil with onions under a cheese “fur coat”
Pike perch fillet 1.2 kg
Onions, white 600 g
Parmesan 300 g
Sour cream (20%) 250 g
Oil, vegetable and cream (for frying)
White, ground pepper
Garlic 1 slice
Rosemary 10-15 g
Boiled rice 0.5 kg
Dry wine (white) 100 ml
Wheat flour (for breading)
Strip the slices of fillet in salt and pepper; Wait 15-20 minutes for the fish to be salted. Heat the vegetable oil and heat the slices of garlic and rosemary in it. Fill the pieces of fillet, fry it in flour, first from the side of the skin, then add 1-2 tablespoons of melted butter to the pan and turn the fillets over to fry it on the reverse side. Cover the baking dish with foil, grease its surface with a piece of butter and place the rice over all its surfaces. Fish shift on rice. Chop onions and sprinkle in the same fat that the fish was fried in. Put the onion into fillet pieces. Combine sour cream with wine, add spices and chopped dill. Pour the sauce over the onions and join the edges of the foil over the onions. Bake in preheated to 200C, 15 minutes, remove the fish and remove the foil from the surface. Sprinkle the dish with a layer of grated cheese and put the shape back into the oven, but don’t cover it until the cheese is melted and browned. Transfer the baked pikeperch in the oven in foil on a dish, sprinkle it again with cheese, dill, and serve sour cream sauce.
Recipe 3. Pike perch in the oven in foil with tomato sauce and vegetables
Carrot, red 0.5 kg
Shallot 400 g
Flour (for passaging) 75 g
Pike perch fillet (slices) 1.5 kg
Butter 100 g
Sauce “Krasnodar” 0.5 l
Sunflower oil, deodorized 150 ml
Dill, chopped 100 g
Salt and pepper slices of fish fillets; after twenty minutes, tan them in flour and fry. Use butter when frying, turning the fish on the other side to give a delicate, creamy taste. In a skillet, sauté shredded onions and chopped carrots, adding a little flour. As soon as the vegetables are soft, pour in the tomato sauce and let it boil. Put the fried fish in a deep ceramic form, fill it with sauce with vegetables. Cover the form surface tightly with foil and put it in a hot oven. It is necessary to bake fish no more than 15 minutes at 180C. Turn off the oven and do not open it - let the dish stand a little more.
Recipe 4. Pike perch in the oven in foil: fish “cigars” with potato sticks
Mashed potatoes 0.6 kg
Yolks 6 pcs.
White crackers, breading 180 g
Cream, fatty 200 ml
Chopped Greens 100 g
Garlic, chopped 50 g
Protein 6 pcs.
Fish broth or water (for sauce) 100 ml
Deep fryer (oil) 300 ml
Flour 150 g
Pike perch (fillet) 1.4 kg
Salmon steak 360 g
In the finished mashed potatoes, beat in the egg yolks, add 70-80 g of flour and smash the mass with a blender, having prepared potato dough. Sprinkle crackers on the work surface and beat the whites. Divide the potato mass into 6 servings. Roll sticks 8-10 cm long and 1.5-2 cm in diameter from each portion of dough. Roll them in breadcrumbs, then in proteins and again in breadcrumbs. Deep-fry until golden brown. Garnish for fish ready.
Pike perch fillet cut into 6 portion layers, 5x10 cm. Repeat each portion. Inside each portion of zander, put strips of salted or fresh salmon (1.5 x 10 cm), 20 g of frozen butter, previously rolled in flour, and add a pinch of chopped greens. Wrap the fillets with tubules and wrap them with a thick cotton thread on top to secure the cigar. Fry fish in deep fat, roll in protein and flour twice.
Cook the sauce. Boil the water, bring the cream to a boil (separately), and combine the cream with water. Add spices, chopped garlic and chopped greens. In deep form, lay the fish "cigars" and fill them with cooked sauce. Seal the form tightly with foil and bake in the oven for a short time so that the sauce soaks into the fish. Put fish "cigars" and potato sticks on a dish decorated with greens.
Recipe 5. Stuffed perch in the oven in foil
Pike perch, large 3.0 kg
Long grain rice, steamed 800 g
Carrots steamed 750 g
Onions, pasted 500 g
Raisin 200 g
Almond chips 150 g
Lemons 2 1/2 pcs.
Oil, olive 75 ml
Spices, herbs and salt
To decorate the dish:
Onions, pickled 3 pcs. (small bulbs),
Fresh cucumber 2 pcs. Cherry tomatoes 5 pcs.
Olives 15 pcs.
Broccoli, stewed in butter 7-10 inflorescences
Pomegranate seeds or 100 g pickled cranberries
In the carcass of prepared fish from the side of the abdomen, make a deep longitudinal incision along the ridge, on both sides, to free it from the pulp. Also make two transverse incisions with scissors at the head and tail. Pull out the bone, without cutting off the head and tail of the fish, cutting off only the fins and removing the gills. Wash the carcass with running water using a brush and dry it. Rub with a mixture of salt, spices and spicy dried herbs (basil, oregano). Inside you can put a few slices of lemon and chopped garlic to muffle the fishy smell. Place the semi-finished product in a hermetically sealed container and put in the refrigerator for a couple of hours. You can leave for the night.
Prepare threads, a needle, to sew up the belly of a stuffed pikeperch. Pass the onions and carrots separately, and then combine the vegetables with boiled rice, steamed raisins, almond chips and season the minced meat with spices, juice of half a lemon. Place the prepared mixture for stuffing in the perch abdomen, but not very tight. Sew the abdomen.
Pour a layer of coarse salt on a large baking sheet: large fish will be baked for a long time, and salt is needed so that it does not burn down below. Now cover the baking sheet with a double layer of foil; without breaking the ribbon, place the foil next to the baking sheet. For greater precaution, lay a layer of oiled grease on the foil layer. Now gently transfer the stuffed fish to the prepared baking sheet. On the back of the perch with a sharp knife, make oblique cuts and insert lemon slices into them. Grease the back of the fish with oil and cover with foil, tightly connecting the edges around the perimeter of the pan.
Bake a large perch will have about two hours at 200C. When the fish is ready, remove the top layer of foil and brown it without a protective layer.
Put the lettuce leaves on the dish in which you will serve the fish, then carefully transfer the finished pike perch to the lettuce leaves and place the prepared vegetables around it, which will be an excellent garnish.
Recipe 6. Pike perch in the oven in foil: fish julienne
Prepare a disposable tableware from foil, with a volume of 250-300 ml and put it on a baking sheet.
Pike perch fillet 500 g
Smoked salmon 300 g
Champignons, fresh 400 g
Lemon 1 pc.
Sour cream (10%) 300 ml
Flour (for passaging)
Dry wine 250 ml
Boiled eggs 6 pcs.
“Parmesan” 120 g
“Edam” 150 g
Ghee 150 g
Salt, ground nutmeg, pepper mix
Prepared mushrooms cut into plates and sprinkle with lemon juice; sauté the finely chopped onion in butter and flour, add sour cream, mushrooms for five minutes to pour in the wine, in which you first rub the boiled yolks. Add spices and lightly cool the soup. Then lay out the two kinds of finely chopped fish in foil molds, cover with cooked soup and top with grated cheese. Bake the julienne for about 15 minutes. When serving, decorate each “cocoon” with a slice of lemon and a sprig of greens.
Recipe 7. Pike perch in a foil oven - German cuisine
Celery and parsley roots (1: 1) 50 g
Wine vinegar 20 ml
White mushrooms, fresh 350-400 g
Flour (for breading)
Grease for frying: butter and vegetable oil
Pike perch 450g
Cream 125 g
Prepared fillet cut into strips, marinate, salt and roll in flour. Fish fry. Mushrooms cut into plates and fry separately from the fish. Pass onions with roots and smash them with a blender. Add hot cream and spices. Put mushrooms in deep dishes with thick walls, on top of the pieces of fried fish and pour white sauce. Cover the dishes with foil and simmer until tender.
Pike perch in the oven in foil - tips and tricks
- To avoid unpleasant odors in the kitchen when frying fish, put peeled and halved potatoes into the pan.
- As a side dish for fish, give preference to potatoes or vegetables. For boiled or steam fish served mashed potatoes, and fried fish - any kind of fried potatoes. From croup the best option is rice.