Cooking dishes from perch

Perch is very often used in cooking for cooking all kinds of dishes. He has quite a few bones, and the meat has excellent taste qualities. The perch can be fried, boiled, smoked or baked. In addition, this type of fish is remarkably preserved in dried form and used for canned food. Dishes from perch can be called dietary.

What to cook?

A very large number of people do not particularly favor the preparation of perch. It's all because of his thick hide and thorns, which are pretty hard to clean. But today we will learn how to cook the perch so that it is delicious and useful. When you prepare dishes from perch, follow the advice: in order to make the process of cleaning fish easier, lower it for a few seconds in boiling water. And do not forget to wear rubber gloves to avoid pricking your thorns .

Dishes from river perch are very popular in German, Russian, Karelian, Finnish and Estonian cuisines. In Finland, the perch is mainly prepared with a fish pie with lard. In Karelia there is a national soup called Naparroco. It is made from dried fish. In Italy, on Christmas Eve, a perch is served with white wine.

In our country, fish soup is often cooked. And river perch is one of the most suitable for this purpose fish. Wuhu can be cooked from both small and large specimens. Usually, small perch is not even cleaned from scales, but simply gutted. The fish must be wrapped in gauze, boiled for a long time, and then simply removed from the soup.

Then put a large fish in a saucepan and boil it in a small amount of water. In this ear, if desired, you can add fresh mushrooms (champignons or white), cucumber pickle, spices and white dry wine. This is how dishes from small perch are obtained.

In addition, you can cook from fish jellied. These dishes are prepared from perch with vegetables, rice and mushrooms. You can also bake it in the oven in a foil or microwave oven. From the meat of perch are very delicious fish cutlets.

Assorted fish

Ingredients:

• 300 grams perch fillet;
• 100 grams of peeled cancers;
• 200 grams of cabbage;
• 30 grams of sunflower oil;
• Average carrots;
• 80 grams of celery;
• 80 grams of lettuce;
• 80 grams of zucchini;
• One onion;
• 100 grams of Chinese mushrooms ;
• A spoonful of honey;
• lemon juice;
• soy sauce;
• Pepper and salt to taste.

Preparation

Slice the small fillet of perch. Along and cut the tails of crayfish. Wash and clean all vegetables well. Shred cabbage. Zucchini, carrots, celery root cut into thin strips, in both kinds of onions - thin rings.

Fold all vegetables in one bowl and mix. Wash the mushrooms and let the water drain. Preheat half of the necessary oil in a large frying pan and fry all vegetables on it for about 3 minutes. Gradually add the remaining oil. Then add the pieces of fish fillets and meat of crayfish to the vegetables. Salt and pepper everything to taste.

Fry for 7 minutes on medium heat, not forgetting to stir constantly. In a separate bowl, preheat honey, add soy sauce and lemon juice. Salt and pepper, pour into a frying pan. Well, mix everything and after a couple of seconds remove it from the heat.

The dish is ready. As a side dish, it's best to use rice.

Okouška from perch

Ingredients:

• 200 g perch;
• A half liter of bread kvass;
• 4 cucumbers;
• A tablespoon of sour cream;
• two eggs;
• A tablespoon of sugar;
• Dill, onion and parsley to taste.

Preparation

The fish must be cleaned, gutted and filleted. Then cut it into small pieces, let it in and cool it. Now prepare the okroshka from kvass, boiled eggs, cut into cubes, and in the same way sliced cucumbers. Season all with salt, mustard and sugar (if you like). Tint your sour cream and add finely chopped greens. When you serve the dish on the table, put pieces of fish into okroshka.