→ Pike-perch fish: description and benefits, contraindications. Various dishes from pike perch caviar

Pike-perch fish: description and benefits, contraindications. Various dishes from pike perch caviar

Zander- a genus of ray-finned fish, all species of which are predators. There are five types of them: ordinary, nautical, bersh, yellow And Canadian. The first three species live in the waters of Eastern Europe, the rest - in North America. It is a valuable industrial fish.

Common pike perch can grow up to 130 cm in length and weigh about 20 kg. Its main feature is its large front fang-shaped teeth. Moreover, in males they are much larger than in females.

The dorsal scales are colored greenish-gray, and those on the abdomen are silvery. On the sides, in the dorsal part, there are transverse stripes of a brownish-gray color. The dorsal and caudal fins may have a black dot. The rest are pale yellow.

Prefers clean reservoirs in which the water is rich in oxygen. It is equally active throughout the day. The reflective layer in his eyes allows him to see well at night.

Did you know? In 2009, in Switzerland, pike perch attacked tourists on Lake Maggiore. Two were taken to the emergency room. The fish were later caught by local police, cooked and given to the injured tourists.

It spawns in the spring, when the water warms up to +12 °C. It lays its eggs in shallow water where there are tree roots or a lot of debris. The young, which grow up to 10 cm in length, begin to hunt for the fry of other fish. With an abundance of food, by the second year of life its weight can reach 800 g.

100 g of raw pike perch meat contains 84 kcal. If you want the product to be more nutritious, then you need to prepare it correctly:

  • cooking increases its calorie content to 97 kcal;
  • - up to 130 kcal;
  • stewing - up to 113 kcal;
  • cold or hot smoking - up to 88 kcal;
  • drying, drying - up to 179 kcal.

The nutritional value

Nutritional value per 100 g of product:

  • - 18.344 g;
  • - 1.094 g;
  • ash - 1.294 g;
  • - 59.144 mg;
  • - 0.088 g;
  • - 0.037 g;
  • water - 79.106 g.

Chemical composition

Vitamins (per 100 g):

  • - 9.844 mcg;
  • ) - 18.974 mcg;
  • - 1.773 mg;
  • - 0.187 mg;
  • - 2.914 mg;
  • - 0.108 mg;
  • PP (nicotinomide) - 5.094 mg;
  • - 0.076 mg.

Microelements (per 100 g):

  • - 0.494 mg;
  • - 109.607 mcg;
  • - 4.788 mcg;
  • fluorine - 29.308 mcg;
  • - 3.976 mcg;
  • - 19.827 mcg;
  • - 54.906 mcg;
  • - 5.846 mcg;
  • - 0.668 mg;
  • - 0.048 mg.

 Macroelements (per 100 g):
  • - 279.807 mg;
  • - 229.974 mg;
  • - 34.996 mg;
  • - 34.788 mg;
  • - 187.566 mg;
  • - 49.417 mg;
  • - 24.702 mg.

Did you know? People began to eat pike perch caviar in 1847. Before this, it was simply thrown away or given to pigs and poultry.

  • Sudak - dietary fish. It is recommended for use by everyone who wants to say goodbye to extra pounds.
  • Contains a huge amount of proteins with important amino acids. Therefore, it is indispensable in the diet of people engaged in physical labor.
  • The microelements contained in pike perch have a beneficial effect on the functioning of the nervous system. If you regularly eat it, you can reduce the incidence of depression, increase stress resistance and reduce irritability. You can also stabilize your sugar levels and reduce the likelihood of developing diabetes.
  • , which is contained in pike perch, improves metabolism in the body.
  • Phosphorus, calcium and fluorine present in meat strengthen bones, which is very necessary in childhood.
  • Potassium and magnesium have a beneficial effect on the cardiovascular system.
  • Cobalt, iodine, iron are responsible for the digestive, urinary, endocrine and circulatory systems in the body, respectively.
  • Some components of pike perch fillet contribute to the active removal of excess fluid, toxic and noxious substances, heavy and radioactive elements from the body.
  • Retinol and vitamin E improve vision, prevent the formation of tumors, and slow down the aging process.

Important! Since fish reacts very strongly to the slightest contamination of water, you can be sure that in its meat you will never find harmful substances that could affect the functioning of the body's systems. Therefore, absolutely everyone can eat it.

Pike perch caviar is small with a yellowish tint. They call it galagan. Its calorie content is slightly higher than that of fish fillet - 88 kcal per 100 g of product. It is rich in phosphorus, iron, vitamins and microelements. Therefore, its regular use normalizes metabolic processes and supports the functioning of the heart and thyroid gland.

Widely used in cosmetology. Based on it, nourishing creams and masks are prepared that eliminate skin diseases, smooth out wrinkles, and reduce swelling. Masks can also be prepared at home.

Contraindications and harm

  1. First of all, check the product for smell. Fresh, almost odorless.
  2. Inspect the product you like for defects (cracks, cuts, breaks). Where there is damage, bacteria begin to multiply most quickly.
  3. Fresh pike perch will have clear eyes without any extraneous interference. The pupil looks straight.
  4. Frozen fish should have a white belly. If it has a yellow tint, then it has already been re-frozen.
  5. Fresh fish has an elastic body. If you press on the skin, the dent will quickly disappear.
  6. There should be no spots or bloody marks on the gills. They have a rich color and are elastic.
  7. It is better to choose a medium-sized or small carcass. Their meat is more tender.

Important! Pike perch is characterized by peptic ulcer disease. It appears as white tumors no larger than 10 cm in size, which can be located anywhere. This kind of fish should not be eaten.

Pike perch is not an elite fish, but it is no less useful. Its taste makes it possible to make fish the main dish at festive table. Skillfully prepared fish will not only decorate the table, but will also be a source of a number of useful substances.

Caviar is rich in protein, water-soluble vitamins and minerals. It normalizes blood pressure and reduces the risk of tumors and malignancies. You can prepare various delicious dishes from pike perch caviar.

You will need

  • With tomatoes:
  • caviar – 0.5 kg;
  • tomatoes;
  • pepper.
  • Pancakes:
  • pike perch caviar – 250g;
  • egg;
  • flour;
  • mayonnaise or kefir;
  • onions – 1 pc.
  • Casserole:
  • pike perch caviar – 250g;
  • wheat bread;
  • milk;
  • onions – 1 pc.
  • Pancakes:
  • caviar – 200g;
  • flour;
  • egg;
  • carrots – 1 piece;
  • onions – 1 pc.
  • Snack:
  • pike perch caviar – 300g;
  • onions – 1 piece;
  • pepper.

Instructions

1. Fried caviar pike perch with tomatoes. Wash the tomatoes and cut into pieces. Heat a frying pan with vegetable oil and fry the tomatoes in it. Salt the pike perch roe and sprinkle with ground red pepper. Place in an enamel bowl. Place in the refrigerator for 30 minutes. After this, put the caviar in a frying pan and fry until a crust forms. Place along the edge of the plate fried tomatoes, and in the middle - caviar. Mix tomato paste with sour cream, salt and pepper to taste. Pour the prepared sauce over the dish and garnish with fresh herbs.

2. Even a novice cook can prepare pancakes with caviar. Peel the onion and grate it on a large grater. Separate the caviar from the film, salt and pepper to taste. Break the egg. Quench soda with vinegar. Mix the ingredients and add flour. The dough should not be too liquid. Heat a frying pan with vegetable oil. Spoon out the dough. Fry the pancakes on both sides until golden brown.

3. Pike-perch caviar casserole. Soak wheat bread in milk. Pass through a meat grinder. Grind the caviar in a blender and mix with bread. Add finely chopped onions to the minced meat. Salt and pepper to taste. Grease the baking dish butter and lay out the mass. Cook in an oven preheated to 180C.

4. Snack. Clean the pike perch caviar from the films, place it in a container and fill it with hot water. After 15 minutes, drain the liquid. Season with a mixture of vegetable oil and vinegar. Salt and pepper to taste. Cut the onion into thin strips. Stir and leave for an hour. Sprinkle with chopped herbs before serving.

5. Pancakes with caviar will become your children's favorite dish. Grate the carrots on a medium grater. Peel the onions and chop finely. Remove the films from the caviar and pass through a meat grinder. Mix all ingredients and add flour. Break the egg. Salt and pepper to taste. Mix thoroughly. Heat a frying pan with vegetable oil. Using a ladle, pour the dough into a thin layer. Fry on 2 sides until golden brown.

Squid caviar is a very appetizing, authentic and fairly easy-to-prepare dish that can become a delightful decoration for both a formal and everyday table. It is not difficult to prepare it at all.

You will need

  • Squid fillet – 500 grams;
  • dried mushrooms (all kinds) – 70 grams;
  • salted mushrooms (all kinds) – 500 grams;
  • onions – 3 pieces;
  • vegetable oil– 5 tablespoons;
  • wheat flour – 3 teaspoons;
  • 3% table vinegar– 3 tablespoons;
  • salt and spices - to taste.

Instructions

1. Dried mushrooms Rinse thoroughly until the water becomes completely clear. After this, soak in cold water for 2-3 hours to soften them. Later cut into small slices or pass through a meat grinder. Pour in cold water and cook over low heat until tender. Remove the resulting mushroom broth from the heat, cool and strain.

2. Rinse the squid in cold water, peel and boil in mushroom broth until ready. Cool and pass through a meat grinder. Remember that this seafood cannot be cooked for a long time. The optimal cooking time is 5 minutes after the water boils. If this time is increased or decreased, the squid will turn out to be very tough. In addition, there is one more nuance: cleaning takes quite a lot of time, so use little cunning– to quickly remove the film from the fillet, pour squid sharp boiling water, and then proceed to this difficult procedure.

3. Peel the onions and cut into small cubes.

4. Prepare the sauce. To do this, mix the flour with the broth in which the squid was cooked, put on a leisurely fire and cook until thickened. Remove from heat, cool, add table vinegar, salt and spices to taste.

5. Remove the salted mushrooms from the brine, rinse in cold water, chop finely, place in a frying pan with vegetable oil and chopped onions and fry until the onions acquire a golden hue.

6. Then add the squids boiled mushrooms, sauce and fry for another 5-10 minutes.

7. Received caviar Sprinkle squid with finely chopped fresh herbs before serving.

Typically, cod roe is used for making sandwiches or stuffing eggs. However, there is an interesting recipe that allows you to make authentic cutlets from caviar.

You will need

  • – cod caviar – 250 grams;
  • – wheat flour – 150 grams;
  • – ground crackers – 4 tablespoons;
  • – green onion stalks – 8 pieces;
  • – garlic – 2 cloves;
  • – ground cumin – teaspoon;
  • – a bunch of dill;
  • – a bunch of basil;
  • – a bunch of parsley;
  • – ground black pepper;
  • – olive oil.

Instructions

1. Ground crackers need to be soaked in cool water in advance. After about 20 minutes, the water is drained, carefully squeezing out the mass. If you do not carry out the procedure with due diligence, the minced meat for the cutlets will turn out to be too watery, and the finished dish will not hold its shape.

2. Basil, parsley, dill and green onions finely chop and add to soaked breadcrumbs. Do not use a blender to chop greens. It’s better to cut it into small slices yourself.

3. Garlic is peeled. The cloves are rubbed through a fine sieve. It is not recommended to use a press, because it chops the garlic quite unevenly, which can negatively affect the quality of the minced meat.

4. Place all prepared ingredients into a large bowl. Fresh or canned cod roe is added to them. While stirring the minced meat, add little by little wheat flour, cumin and add ground black pepper to taste. As usual, dishes with cod caviar are not salted, because it contains quite a bit of natural salt.

5. Small cutlets are formed from the prepared minced meat. If desired, they can be rolled in breadcrumbs. Heat a frying pan over medium heat and pour 1-2 tablespoons of olive oil into it. The cutlets are fried alternately on both sides until a golden brown crust forms.

6. Dishes with cod caviar are traditional in the Mediterranean. In Italy, say, cod roe is added to various salads or fried in the form of small sausages. Best side dish for cutlets there will be boiled vegetables, salads with olive oil dressing and lemon juice. Before serving, the cutlets are decorated with fresh herbs. Serve the dish for lunch or dinner.

Note!
Don't skimp on fresh herbs. It is as a result of this that cod cutlets acquire an incredibly wonderful taste and smell. Caviar may have a slightly bitter taste. A huge amount of greenery masks it well.

Helpful advice
It is advisable to prepare cutlets from fresh caviar. You can also use canned food if you rinse it in cold water in advance, removing excess salt.

Note!
Pike perch caviar. Remove the caviar from the film and scald with boiling water. After 10 minutes, drain the water and let the caviar dry a little. Add oil, salt, pepper, vinegar and a little finely chopped fresh onion. Pike perch caviar. For the recipe you will need

Helpful advice
How to cook Russian dish Pike-perch caviar. Ingredients: 400 g fresh pike perch caviar, half an onion, 2 tablespoons sunflower oil, 1 tablespoon chopped parsley, 1 teaspoon vinegar, salt and pepper to taste. Instructions: The caviar is freed from the film, placed in boiling water for 10 minutes, after which the water is drained and the caviar is cooled.

Horseradish: treatment of joints - horseradish. Horseradish treatment for joints Horseradish has many benefits.

Heel spurs and bunions: 17 effective recipes traditional medicine(http://ledilana.ru/post4132.

How to get rid of headaches without pills We have all encountered a situation where we...

ARTIST SARA MOON ARTIST SARA MOON Artist with his wife. Sara Moon is the artist's pseudonym.

Arkhipova Nadezhda. That I was neither close nor distant to you, but simply nobody - and could not save...

— Search by diary

— Subscription by email

— Statistics

Pike perch caviar contains no carbohydrates and almost no fat,

Attention! All information posted in this block is current and not salted caviar pike perch.

insomnia; physical overload;

mental illness (including schizophrenia);

diseases of the cardiovascular system;

violation of fat metabolism;

accumulation of waste and toxins in the body;

pigment spots on the skin;

reproductive dysfunction;

brittle nails and hair;

various skin diseases;

1. Pike perch caviar should not be eaten if there is an elevated level of cholesterol in the blood or allergic reactions.

During the spawning period, there are 200-300 thousand eggs in the belly of a medium-sized pike perch.

Pike perch caviar recipe | How to cook pike perch caviar

Caviar is rich in proteins, water-soluble vitamins and minerals. Caviar from pike perch normalizes blood pressure and reduces the risk of malignant tumors in the body. Let's figure out how to cook pike perch caviar.

Place tomatoes in a heated frying pan with oil and fry;

To prepare pike perch caviar, add salt, sprinkle with red pepper, place in an enamel bowl and refrigerate for 30 minutes;

Place pike perch roe in a frying pan and fry until crust appears;

Place tomatoes along the edge of the plate and pike perch caviar in the middle;

Mix sour cream and tomato paste, salt and pepper to taste. Pour the prepared sauce over the pike perch caviar and sprinkle with herbs.

kefir or mayonnaise;

onion – 1 pc.

To prepare pike perch caviar, separate from the films, add salt and pepper to taste;

Break the egg, quench the soda with vinegar, mix and pour in the flour. The dough for making pike perch caviar should not be very liquid;

Heat a frying pan with oil and spoon out the dough;

Fry pancakes with caviar and pike perch on both sides until a crust appears.

onion – 1 pc.

Grind caviar from pike perch in a blender and mix with bread;

Add finely chopped onion to the minced pike perch caviar, salt and pepper;

Grease a baking sheet with butter, spread the mixture and place in an oven preheated to 180 C.

onion – 1 pc.

We remove the films from the pike perch caviar and twist them through a meat grinder. Mix all the products and add flour. Break the egg, add salt and pepper, mix thoroughly;

Heat a frying pan with oil and pour a ladle of dough into a thin layer. Cook on both sides until crust appears.

onion – 1 piece;

After 15 minutes, drain the liquid and season the pike perch caviar with vegetable oil and vinegar. Salt and pepper.

Cut the onion into thin strips. Stir and set aside for 1 hour. Sprinkle pike perch caviar with chopped herbs.

Salting crucian carp recipe | How to salt crucian carp at home

Perch caviar recipe | How to cook perch caviar

Salmon caviar recipe | How to pickle salmon roe

Fish caviar recipe | How to pickle fish roe

Pickling red caviar recipe | How to salt red caviar at home

Pike perch caviar is a source of easily digestible protein, vitamins B, C, A, E, amino acids, calcium, magnesium, zinc, copper, iron, nickel, manganese. Prepared from this product various dishes, but caviar turns out to be especially tasty home salting.

Pike-perch caviar: how to cook?

How to salt pike perch caviar

To pickle caviar, you will need:

800 g of caviar; - 300 g of salt for solution; - 3 liters of water for solution; - 1 teaspoon of salt; - 4 tablespoons of oil.

Place pike perch caviar in a deep cup and chop it with a sharp knife. Now pour a boiling solution of table salt (from 1 liter of water and 100 g of salt) and stir it well with a fork so that films wrap around it. Then drain the liquid, prepare a new solution from water and salt, taken in the same quantity, and pour pike perch caviar again. Repeat the manipulation with a fork, drain the brine again and remove the films. Pour the cleaned caviar one last time with boiling water and salt prepared from the last 100 g of salt and a liter of water. Mix thoroughly again and place in a fine sieve for 15 minutes.

Clean liter jar pour 2 tablespoons of vegetable oil, fill it 70% with caviar, add a heaping teaspoon of salt and stir. Now fill the jar with caviar and pour another 2 tablespoons of vegetable oil on top. Close the jar with a lid and put it in the refrigerator, after 5 hours it can be eaten. The caviar turns out lightly salted, crumbly, and delicate yellow in color.

You can make wonderful sandwiches from salted pike perch caviar. To do this, spread butter on slices of loaf, place caviar on top and garnish with herbs

Pike-perch caviar pancakes

Pike perch caviar makes delicious pancakes. To prepare them, you will need: - 150 g of caviar; - 1 carrot; - 1 onion; - salt to taste; - 1 tablespoon of vegetable oil; - 1 tablespoon of flour; - 1 tablespoon of starch; - 1 chicken egg.

Wash the pike perch caviar, remove the film and grind with a blender. Pass the carrots through a fine grater, cut the onion into several pieces and also pass them through the blender. Mix caviar, vegetables, egg and vegetable oil in a bowl. Add flour and starch to the finished mixture and mix thoroughly again.

Fry thin pancakes in a preheated non-stick frying pan until golden brown. Serve with vegetable salad and sour cream sauce.

  • 15min 25min Fish We are pleased to present to you step by step recipe preparing the dish "Pike-perch cutlets". It's really worth a try. Pike perch (fillet) 200 g. Egg 2 pcs. Onion 1 pc.
  • Salt to taste Fish Pass the pike perch fillet through a meat grinder, add the onion, previously cut into slices. Add eggs, salt into the resulting mass and mix. Form cutlets from the mixture and steam them. 20min 25min How to prepare the dish “Pike-perch fillet baked with potatoes in sour cream.” Be sure to try it Pike-perch fillet 500 g. Potatoes 4 pcs. Sour cream 400 g. Breadcrumbs 2 tbsp. Butter 50 g. Ground black pepper to taste Salt to taste Cut the fillet into pieces, sprinkle with salt and pepper.
  • Place in pots and cover with sliced ​​peeled potatoes. Pour in sour cream, sprinkle with breadcrumbs and drizzle with melted butter. Bake in the oven until golden brown. Fish 20min 60min In front of you classic recipe salting trout caviar. It seems to me that both red and black caviar can be salted in this way. At one time I was very surprised that caviar was prepared so quickly and simply. Of course, it’s a pity that it doesn’t last longer than two or three days, but this just indicates that the product is natural! Plus, this deliciousness is sure to be eaten quickly! Trout caviar 500 g. Water 1 l. Sugar 1 tsp. Salt 1.5 tbsp. We will wash the caviar, but there is no need to remove it from the nest.
  • Now boil water with salt and sugar separately until everything dissolves. Pour this brine into the eggs and start whisking them like an omelette. Fish We do this until all the films from the joints are screwed onto the whisk and removed. Leave the caviar for 10-20 minutes, depending on how salty you want the product to be. That's all! Drain the brine and serve the caviar! It should be stored in the refrigerator for about 2-3 days, no more. Good luck! 20min 30min Read about how to prepare a salad of squid and red caviar. Very tender and light on the one hand, and filling on the other. After all, it contains a lot of protein. Try to diversify your usual diet with this dish. But the salad is also perfect for a special day; guests love it! Red caviar 100 g. Egg 5 pcs. Squid carcass 1 Kilog. Crab sticks 200 g. Mayonnaise 5 tbsp. Boil the squid carcass in advance and cool. Boil the eggs hard. Finely chop the eggs, cut the boiled and peeled squid into rather finely shaped pieces. Place the ingredients in a salad bowl.!
  • Place in pots and cover with sliced ​​peeled potatoes. Pour in sour cream, sprinkle with breadcrumbs and drizzle with melted butter. Bake in the oven until golden brown. Fish Check out the recipe for how to make Korean fish hye with carrots. Any white fish is suitable for this dish, as long as there are no bones left in it. I used pike perch. Making a salad is not very difficult. You just need to wait a while for the seasoning to absorb into the ingredients. After all, they will all be raw. Pike perch 500 g. Vegetable oil 100 ml. Onions 2 pcs. Carrots 2 pcs. Vinegar essence 70% 1 tbsp. Ground black pepper to taste Ground black pepper to taste Ground red pepper to taste Rinse the fillet. Cut it into small pieces. Pour vinegar essence into the fish. Stir. Leave the pike perch in the refrigerator for 30 minutes. Peel and wash the carrots. Rub it on coarse grater or on a grater for Korean carrots. Peel the onion. Chop it into quarters. Place onions and carrots on the prepared fish. Sprinkle salt and pepper on top. Heat the oil in a saucepan until it starts to smoke. Pour oil into ingredients. Mix them. Leave the heh in the refrigerator for 20 minutes. Enjoy your tasting!
  • 20min 840min Fish Many people wonder how to prepare salted salmon caviar at home. Yes, very simple, follow the recipe. You can use caviar from other fish: for example, pike, trout, sturgeon, pink salmon, etc. The principle is the same. If you like salted caviar, then add more salt, because... This is a recipe for lightly salted salmon caviar. Store the finished caviar in the refrigerator. Cut a piece white bread, spread it with butter, and add salted caviar on top. Red caviar 100 g. Salt 1 tsp. Sugar 2 chips. Vegetable oil 0.5 tsp. Rinse the fish well under running water. Clean out the entrails. Carefully separate from the caviar, being careful not to damage the film. Take 2 deep bowls. Pour into one cold water , and in the other - hot. Wrap the caviar in a piece of gauze. Take the ends of the gauze and immerse the caviar in hot water, and then in cold. Immersion in water should last 1-2 minutes. Very carefully remove the film from the eggs. Place them in a colander and rinse well under water.
  • Place the caviar in a jar, add salt, sugar and vegetable oil. Place in the refrigerator to steep for a while (about 10-12 hours). That's all, salting salmon caviar is ready. Bon appetit! Sudak - 20min 180min Fish healthy fish with a few bones and. It can be fried, stewed, baked or steamed. There are a lot of recipes for how to cook pike perch. I want to share another simple recipe for making pike perch baked with champignons. This dish may well claim the main place on the holiday table. Pike perch 2-2.5 Kilog. Champignons 500 g. Onions 2 pcs. Bell pepper 2 pcs. Lemon 1 pc. Garlic 2 teeth. Vegetable oil 1-2 tbsp. Seasoning for fish 1-2 tsp. Salt 1/2 tsp. Ground black pepper 2-3 chips. The pike perch carcass must be cleaned by removing the entrails, fins and gills. We wash the pike perch well under running water and dry it. In a small bowl, mix the juice of half a lemon, black pepper, salt and fish seasoning. Then rub the carcass well with this mixture and leave to marinate for 1-1.5 hours. Cut clean champignons into slices and fry until half cooked in a frying pan with vegetable oil. Finely chop the garlic and onion into half rings. Place the onion in a frying pan and fry it a little. Cut the seeded pepper into small cubes or strips. Next, fry the chopped peppers in a frying pan. Mix all ingredients for the filling, add garlic. Simmer in a frying pan for 10 minutes over low heat.
  • We put the filling inside the pike perch, sew up the fish belly with thread (or fasten it with toothpicks). Cover the baking sheet with foil and lightly grease with vegetable oil. Place the fish on foil and also grease it with oil. Place the baking sheet in an oven preheated to 180 degrees for 40 minutes. 20min 120min Fish Jellied pike perch is a dish just right for a New Year's feast, although it is also suitable for other holidays. The aspic is served with spicy horseradish or mustard, as well as black bread. Store the dish in the cold to prevent it from spoiling. Watch how to cook jellied pike perch and try it! Good luck! Pike perch 1 pc. Carrot 1 pc. Onion 1 pc. Bay leaf 2 pcs. Lemon 1 pc. Olives 1 pc. Gelatin 2 tbsp. We disassemble the pike perch into pieces, remove the bones from the fillet. Combine the swollen gelatin with the broth and mix. Place the pike perch fillet in the mold. We put it there beautifully: lemons, olives, carrot flowers, parsley. Fill everything with broth and refrigerate until completely frozen. Bon appetit!
  • Place the caviar in a jar, add salt, sugar and vegetable oil. Place in the refrigerator to steep for a while (about 10-12 hours). That's all, salting salmon caviar is ready. Bon appetit! I want to share with you a very cool way to cook smoked pike perch. In addition to classic salting, you can place greens, a little carrots in the belly of the fish, and also add spices to taste. If time allows, it is better to salt the pike perch in advance. The aroma and taste of such fish simply cannot be expressed in words. Pike perch 3 pcs. Salt to taste Herbs and spices to taste Wash the fish and remove the entrails, make cuts with a sharp knife. Rub it with salt on all sides. If desired, you can supplement the fish with herbs and spices. Leave the fish for at least a couple of hours. Then prepare the smokehouse, place wood chips on the bottom and fish on the grill. Place on the fire with the lid tightly closed. The pike perch is smoked for only about 18-20 minutes.
  • The result is such a delicious fish. Help yourself! Fish 20min 50min As it turns out, you can cook any fish in this way, and you can use any vegetables for the “blanket” (for example, seasonal ones or those you have in the refrigerator. Leeks can be replaced with regular onions, and instead of peppers, add zucchini or carrots. Serve the dish better with mashed potatoes or boiled rice. Champignons 500 g. Leeks 0.5 pcs. Pike perch fillet 0.5 g. Hard cheese 100 g. Olive oil to taste Onion 1 pc. Bechamel sauce 500 ml. 1. Wash the leek thoroughly, then cut it into half rings. I put the frying pan on the fire, pour olive oil into it, and add the onions. 2. Meanwhile, I wash bell peppers , I cut them and clean them from seeds, cut them into thin strips and send them to the onion. 3. I mix the vegetables, cook them until soft, because then I will bake them in the oven. 4. Wash and dry the pike perch fillet with napkins and cut into large pieces. Place the fish, salt and pepper on the bottom of the baking dish. 5. I put “poached” vegetables on each piece and carefully distribute them. 6. I had some Bechamel sauce left over from preparing another dish, so I just heat it up and pour it into the mold directly onto the fish. 7. I grind the cheese on a grater, sprinkle it on the pieces, and preheat the oven. 8. Place the pan in the oven and bake the fish at 200 degrees for 25 minutes until golden brown.

 

 
9. I serve pike perch with Bechamel sauce and mashed potatoes.