Pike perch baked. Four recipes

Pike perch is a carnivorous fish of the percidae family. His juicy and tender meat is very popular in cooking. Very good pike-perch baked, braised, fried, also it is an excellent ingredient for cooking dietary dishes, and its most important plus is the absence of bones. This article contains recipes for dishes from pike perch, which are excellent for both everyday and festive table.

Pike perch baked with vegetables and cheese

To make such a delicious dish, you need two kilograms of pike perch fillets, three sweet peppers (preferably red), two onion bulbs, 60 ml sunflower oil, half a liter of cream 20-22%, 40 grams of sour cream, half a can of pitted olives, 250 grams Cheese, one quarter of a teaspoon of dried dill, a small bunch of fresh greens, a little salt and freshly ground pepper.

Bulbs cut into half rings, peppers with oblong strips. Then fry the vegetables in vegetable oil, and at the end add olives.

Pike perch cut into slices, pepper, salt, put on a baking sheet and send to the oven (180 degrees).

Preparation of sauce: mix sour cream, cream, salt and spices that will go to the fish. Mass whisk a little.

Fill the fish with fried pepper and onion with olives, and top with sauce. Put the dish in a preheated oven and bake for half an hour. Then remove, sprinkle with cheese (grated) and bake for another fifteen minutes. Serve zander, decorated with fresh chopped herbs.

Pike-perch baked whole

Take one carcass of pike perch, 30 grams of fat, 30 grams of cheese, a little pepper and salt.
Well gutted, peeled and washed carcases salt with salt, pepper, put on greased baking sheet, sprinkle with oil on top, sprinkle with breadcrumbs or grated hard cheese, place in oven and bake until cooked (250-280 degrees).

Sudak, baked entirely, you can serve hot and as a cold snack.

Baked walleye with mushrooms

Take one kilo of fillet of pike perch, 400 grams of fresh or frozen mushrooms, three onions, 80 grams of hard cheese, 100 grams of mayonnaise, two or three tablespoons of vegetable oil, 20 grams of butter, a little salt and black pepper.

Cut the bulbs in half rings and pass them in vegetable oil. In another pan, simmer the mushrooms until the liquid evaporates.

Then transfer the mushrooms into a frying pan with onion and put it out together. Spread butter on the mold and lay the chopped fish. Sprinkle with salt and pepper. Then lay mushrooms with onions. Smooth and sprinkle with cheese. Next, spread a layer of mayonnaise. Put in the oven and bake until golden brown.

Pikeperch baked with rice and eggs

Prepare one kilogram of three hundred grams of peeled pike perch, half a glass of long grain rice, two boiled eggs, two damp, several dill sticks, one spoonful of lemon juice, a little salt and pepper, half a teaspoon of turmeric, one tablespoon of wheat flour (for sprinkling) - tables of breadcrumbs breadcrumbs (for sprinkling), three tablespoons of creamy creamy oil (melted for a filling - one spoonful of dining room and for watering - two tablespoons of spoon).

First we prepare the filling: boil the rice in salted water until it is ready. Then drain this water and rinse it cold. Finely chop the boiled eggs.
In a container with rice, put chopped eggs, pepper, salt, add turmeric and mix. Then add fresh eggs here and mix thoroughly.

Now add one tablespoon of melted cream butter, finely chopped dill and mix well.

Cooking fish: half an hour before the start of cooking, salt the fish and pour it with lemon juice. Before baking, fill the abdomen of your pike with stuffing and sew it with threads. Then sprinkle the pike perch with flour, and then breadcrumbs.
Lay the stuffed fish in a mold and pour oil on it. So bake the dish in a preheated oven (180 degrees) for 35-40 minutes.

Before serving, decorate as desired.