Sudak - predatory commercial fish from the family of percids. Lives predominantly in fresh water: in rivers, lakes - in smaller quantities - in saline reservoirs. Pike perch is considered a delicacy and dietary fish due to low-fat and very tasty meat. From this wonderful noble fish you can cook a wide variety and unusually delicious dishes.
Baked pike perch
Ingredients:
- pike perch - 1 fish weighing about 1.5 kg;
- horseradish fresh leaves - 2-3 pcs. (preferably, the size is slightly longer than the fish itself, if the leaves are not seasonal, we will manage foil);
- lemon - 1 piece;
- garlic - 2-3 cloves;
- fresh fresh herbs (parsley, rosemary, coriander, basil, tarragon, dill);
- black pepper powder;
- nutmeg ground.
Preparation
Fish gutted, remove the gills and scales. You can not cut off your head, but you can cut it off on your ear . On both sides of the carcass we make 3-4 incisions, in which we place small pieces of garlic. Garlic can be crushed and placed in incisions gruel. The abdominal cavity is also rubbed with crushed garlic and dry spices (pepper and nutmeg), we put in it a few lobules of lemon and twigs of greens. On the wet baking sheet lay the leaves of horseradish (you can slightly add them), and on top of them - a whole carcass of pike perch. We place the baking sheet in the preheated oven for 12-15 minutes. After this time, turn the fish on the other side and bake for another 10 minutes at medium temperature. If you cut the fish into steaks, it will bake even faster. Finished pike perch should be sprinkled with lemon juice and served with fresh green leaves. As a side dish is best to choose rice, you can also serve various sauces and white table wine.
Spicy pikeperch with stewed vegetables
Ingredients:
- pike perch - 1 weight about 1.3 kg;
- Leeks - 1-2 stems;
- pepper sweet red - 1-2 pcs .;
- wine white or pink table - 30-60 ml;
- lime - 1 piece;
- garlic - 2 cloves;
- greens are different fresh;
- pepper spicy red;
- vegetable oil.
Preparation
We cut the dried pike perch into steaks. Leeks are sliced in thin semicircles, and sweet peppers with short straws. Lightly fry the onions until light golden. Add the pepper and minutes 2-4 fry all together. Then we reduce the fire. Evenly distribute the vegetables in a frying pan and put them on the pikeperch steaks. Spray the wine and cover the lid. Stew without turning over, on the lowest heat for 8-12 minutes. Season with hot pepper, garlic and sprinkle with lime juice. You can season with soy sauce. We serve with rice or young boiled potatoes, as well as a lot of greenery. Under this dish you can serve brandy, vodka, grappa, rakia or any light wines.
Roasted pikeperch
All of us, of course, understand that fried food is not useful, but ... Firstly, sometimes all the same you want, and, secondly, the fish is fried much faster than meat. And, in general, it's also about how to fry. We will not roast the delicious and tender pike perch meat "in a crunch."
Ingredients:
- poultry or pike perch fillet;
- vegetable oil;
- a little corn flour mixed with wheat flour (1: 1) and a little salt.
Preparation
You can cut the carcass into steaks; if we use fillets, then cut it into slices, convenient for eating and turning over during frying. Heat the oil in a frying pan. We pile the pieces of fish in a flour mixture and fry them from different directions to a light and pleasant golden hue. You can, by reducing the fire to the smallest, hold them in a frying pan under the lid for another 2-5 minutes. Serve fried zander is best again with boiled rice or potatoes. It's also good to serve salads with fresh vegetables.