Pike perch dishes: recipes with photos step by step at home. Pike perch - recipes for preparing delicious and original dishes for every day

Pike perch is a very valuable game fish that is quite easy to catch. Its predatory nature makes it rush even to empty bait.

Its ferocity does not negate the fact that pike perch has very tasty meat, which means it can and should be cooked. But what you can prepare – we’ll talk about this in the article.

Features of cooking pike perch

There are no special requirements for the preparation of this type of fish. The main thing to remember is that it is best savored baked or stewed. For cooking, it is best to take another fish, although the fish soup from it turns out to be quite tasty.

Selection of fish. What should you pay attention to?

When choosing fish, you should always give preference to fresh, recently caught fish - its taste will be the most intense. Try not to buy ice cream if you can buy fresh.

You can tell if a fish is fresh by looking at the gills. If they are dark red, then they are still saturated with oxygen, but if they are light, it was caught a long time ago. Also, the scales should be shiny - this is another way to understand when it was caught.

Cutting

Cutting pike perch is not difficult if you follow the following algorithm:

To begin with, holding the carcass by the tail, begin to comb off the scales with a sharp knife - with sharp movements from the tail to the head.
Then cut off all the fins, including the tail one.
Then you should gut the fish. Using a sharp knife, make a neat incision from the anus and continue to move the knife almost to the head.
Carefully remove the entrails so as not to rupture the gall bladder, which can make the meat very bitter.
If necessary, cut off the head.
We rinse the carcass under cold running water.

Should I cook whole fish or fillets?

There is no fundamental difference here. It all depends on the person. Some people prefer to bake the whole fish, while others prefer to serve only the fillets. Therefore, cook the way you like best. TO Of course, with fillet it’s easier after cooking: you don’t need to cut the fish on the table, etc.

What to use as seasonings and spices?

Many spices go with fish, and at least some of them “need to be known by sight”:

mustard (best combined with boiled fish);
balizik (especially good in combination with other herbs and gives the fish freshness);
garlic (a universal additive to any fish);
black pepper (words are unnecessary - the king of all spices is appropriate in any dish);
rosemary (a very useful seasoning that has the ability to have a positive effect on digestion);
parsley (added fresh before serving, has a very pleasant smell) and others.

Delicious recipes for cooking pike perch

Pike perch is extremely easy to prepare. It is easy to cut and tastes good in any form. We offer you several simple and at the same time interesting recipes that can complement your everyday or holiday menu.

Pike perch baked in foil

For the dish we need to prepare:

fish - a whole carcass;
a pair of onions;
a couple of spoons of mustard;
tomato;
spices and salt to taste;
lemon.

The already cleaned carcass must be rubbed with spices and salt, and small deep cuts must be made across the fish. At this time, you can cut vegetables, as well as lemon - the latter into slices.

Now you can place the fish on the foil. Place a slice of lemon and tomato into each cut. Using squeezed lemon juice and mustard, make a sauce that we coat the entire fish with. It is best to take mild mustard.

Afterwards, we stuff the carcass with onions and tomatoes and put it in the oven, having previously wrapped it in the oven. Bake for about 20-25 minutes at 200 degrees.

Pike perch fillet in sour cream

For the dish we need:

fillet – about 1 kg (for a large table, naturally, more);
about 1 kg of potatoes;
500 grams of sour cream;
150 grams of butter;
salt and spices;
greenery.

First, cut the potatoes into small slices, then add salt and pepper. Place the fish on foil and grease everything well with oil.

After a layer of potatoes and again on top of the fish - repeat several times. Drizzle each layer with melted butter. Then fill everything with sour cream, cover it again with foil and put it in the oven for 30-35 minutes.

Pike perch with potatoes

For the dish we need:

fillet;
potato;
spices;
salt;
greenery;
flour;
vegetable oil.

First, peel the potatoes and cut them into cubes - like French fries. Then we salt the cubes and sprinkle with spices. We do the same with fish: coat it with salt and spices. Roll the fish in flour - this will give a golden color and fry a little. Afterwards, fry the potatoes - not until fully cooked, but only until crusted.

Then place the potatoes and fish on a baking sheet, grease with oil and put in the oven. G You can check the doneness by checking the potatoes, as they take the longest to bake. Before serving, sprinkle with herbs.

Useful properties of pike perch and contraindications

Pike perch is a very tasty and quite large fish, which contains a lot of protein and, more interestingly, little fat, which makes it incredibly valuable for people on a diet.

As for vitamins, pike perch meat contains:

almost all B vitamins;

Equally important is the content of a large amount of polyunsaturated Omega-3 amino acids, which can slow down the aging of the skin and the whole body. The presence of iodine is very beneficial for a child’s body, because it plays a big role in puberty and in the development of mental abilities.

As for contraindications, pike perch should not be eaten only by those people who suffer from individual intolerance to seafood or this particular type, which is extremely rare.

So, pike perch is far from being an exotic fish, but an affordable fish that you can not only buy, but also easily catch on your own. At the same time, its beneficial properties are simply impressive, as is the taste of meat.

Note! This fish is very often caught in large sizes, and therefore you can always prepare a delicious dish for a large family or throw a big party, where all dishes will be topped with aromatic baked pike perch.

Now only mine bites!

I caught this pike using a bite activator. I’ve never caught one of these before, but now every time I bring back trophy specimens from fishing! The time has come for you to guarantee your catch!!!

3710

29.11.17

Pike perch is a genus of fish from the perch family. On the Don, on the coast of the Azov Sea and Taganrog Bay, the local name for pike perch is sula. Two species live in Russian waters - the common pike perch and the Volga pike perch (bersh). In nature, in addition, there are lightfin or yellow pike perch, Canadian or sand pike perch, sea pike perch. In many countries this fish has always been popular, in some it has become only recently. Chefs and gourmets value pike perch for its versatility, ease of preparation and, of course, excellent taste.

The main advantage of pike perch is its white, boneless meat, beautiful skin, especially when baking this is evident in the whole fish. Another, no less interesting advantage is the net weight of the pike perch fillet. If you clean a pike perch, freeing the meat from bones, skin, fins and head, you will get much more meat than waste. Moreover, this meat is dietary, recommended for dietary nutrition. Pediatricians advise using pike perch fillet as the first complementary food for children under one year of age, unless, of course, there is an allergy to fish protein.

There is very little fat in fish fillets, approximately 1 g per 100 g of fillet. The taste and texture resembles pike meat. By the way, some chefs find this a disadvantage, but the most experienced cook fish in such a way that the disadvantage turns into an advantage.

Pike perch is the richest fish in terms of amino acid content. Fish also contains minerals (calcium, potassium, phosphorus, sulfur, chlorine, sodium, magnesium, iodine, iron, copper, zinc, manganese, fluorine, chromium, cobalt, molybdenum, nickel) and vitamins (A, E, C, PP , group B). The calorie content of pike perch is 84 kcal.

Processing zander

The fins should be cut off first, because... they are very sharp. Then peel off the small scales that sit tightly on the skin. Armed with a special scraper and wearing rubber gloves, you should clean the fish. This must be done with special care and caution, because... scales scatter in all directions.
Then the fish should be cut along the belly and the insides should be removed very carefully. It should be noted that the insides are located very high, occupying part of the space under the gill plates, i.e. almost in my head. Only intestines can be found in the abdomen. The pike perch has this feature for the following reason. This is a predatory fish. The pike perch swallows its prey whole and there must be room in the abdominal cavity for the swallowed fish. When gutting fish, it is very important not to damage the gallbladder, because... leaking bile can hopelessly ruin the taste of the fish.

Pike perch dishes

Pike perch is salted and dried, wrapping each fish in gauze. Pike perch is hot smoked after keeping the fish in a spicy brine for several days. Pike perch is fried, steamed, simmered in water and served with sauces. Whole pike perch can be stuffed or baked in a salt crust. But, of course, fish fillet is the most popular dish - you can’t imagine anything better for portioned dishes. Professional chefs also willingly use frozen fillets, since even after exposure to low temperatures the meat does not lose its taste. If you bought deep-frozen pike perch fillets, let them thaw in the refrigerator. To do this, remove the fillet from the package, wrap it in foil, place it in a sieve and place a plate under it to drain the water. Once the pike perch is completely defrosted, pat it dry with a paper towel to remove any remaining moisture.
Pike perch fillet can be fried, stewed, or made into a stuffing. But no matter how you cook this fish, the result will always be excellent! Pike perch fillet cannot be spoiled even by those who cannot boast of much culinary experience.

Following all the rules, white wine must be served with pike perch dishes. So, if you are preparing fried fillet with potatoes, then an excellent pairing for this dish would be French Chardonnay, German Grauburgunder or Austrian Grüner Veltliner. However, depending on the method of preparation, pike perch can be combined with a wide variety of rose and red wines. Moreover, this applies to both main courses and appetizers - pate, carpaccio, aspic, salads and, of course, fish soup.

Pike perch dishes: 5 recipes for holidays and everyday life

Pike perch with vegetables in a jar

Ingredients:

pike perch 2 pcs.
peppercorns to taste
bay leaf 3 pcs.
onions 2 pcs.
carrots 2 pcs.
vegetable oil 2 tbsp. l.
salt, sugar to taste

Cooking method: Peel the pike perch, gut it, wash it, remove the heads and fins and cut it into large pieces. Cut the onion into half rings, grate the carrots on a coarse grater. Place 1 bay leaf and a few black peppercorns at the bottom of a sterilized 1.5-liter jar. Then layer the fish, onions and carrots tightly in layers, seasoning with salt and sugar to taste. Repeat the layers several times to the top of the jar, adding peppercorns and bay leaves. When the jar is full, pour in vegetable oil and cover it with a metal lid. Place the jar of fish in a cold oven and only then turn it on to 170 degrees. Simmer for about 1.5 hours. Place the fish on a plate and serve. You can roll up such a fish and prepare the fish for future use. It is perfectly stored and does not deteriorate.

Greek pike perch soup

Ingredients:

pike perch 500 g.
onions 2 pcs.
tomatoes 2 pcs.
garlic 2 cloves
olive oil 1 tbsp. l.
water 1 l.
flour 1 tbsp. l.
greenery
Bay leaf
black peppercorns
salt, pepper to taste

Cooking method: Peel the pike perch, gut it, cut into portions. Pour water over the head, skin and bones, add onions, herbs, peppercorns, bay leaves to taste and cook for about half an hour. Strain the broth, put pieces of fish into it, add salt and cook until tender. Fry the flour in oil with a small amount of broth, pour into the soup, stirring, add chopped tomatoes, crushed garlic, and ground pepper. Bring to a boil, remove from heat and let steep for 10 minutes.

Pike perch baked Moscow style

Ingredients:

pike perch 800 g.
fresh mushrooms 8 pcs.
boiled eggs 3 pcs.
onions 2 pcs.
butter 50 g.
potatoes 6 pcs.
sour cream 1.5 cups
grated cheese 1/2 cup

Cooking method: Cut the pike perch into portions or take ready-made fillets. Peel the mushrooms, boil and chop. Peel the potatoes, cut into slices, salt and fry. Cut the onion into rings, add salt and fry. Cut the eggs into slices. Grease the frying pan with oil. Place the fish in the middle and potatoes around it. Place onions, eggs and mushrooms on the pike perch. Pour in sour cream, sprinkle with grated cheese and bake in the oven until done.

Pike perch, stewed Volga style

Ingredients:

pike perch fillet 1 kg.
onions 2 pcs.
sweet and sour apples 2 pcs.
lemon 1 pc.
dry white wine 1.5 cups
vegetable oil 4 tbsp. l.
greenery
ground pepper, salt

Cooking method: Cut the pike perch fillet into portions, wash, dry, and salt. Grate the lemon zest, squeeze the juice out of the lemon and pour it over the fish. Finely chop the apples and onions, lightly fry, pour in the wine and let the mixture brew. Then transfer the mixture into a greased form, salt and pepper to taste, sprinkle with zest. Place fish on top. Cover the dish with a lid and place in a hot oven for about half an hour. Place the finished fish on a dish, pour over the mixture in which it was stewed, and sprinkle with chopped fresh herbs.

Pike perch in a pot, Danish style

Ingredients:

pike perch fillet 500 g.
onions 1 pc.
potatoes 3 pcs.
tomato puree 2 tbsp. l.
pickles 2 pcs.
cream 3 pcs.
water 1 glass
butter
ground red pepper, salt

Cooking method: Chop the onion and fry in oil. Transfer to a pot, add pepper, water and raw potatoes, cut into slices along the tubers. Cook until the potatoes are soft, then add the tomato puree, sliced cucumbers and diced fish. Add salt to taste, pour in the cream, cover the pot with a lid, put in the oven and simmer until done. Serve in a pot, sprinkled with green onions.

Natalia Petrova, especially for the site
Photo: Depositphotos.com/@ kav777

You can make anything from pike perch - boil fish soup, make fish cutlets or quenelles, or simply fry it in batter. In this article we will discuss how to cook pike perch deliciously in the oven in order to enrich and diversify its taste and surprise loved ones and guests with the unusual design of the finished dish.

The predatory pike perch from the perch family is a skinny fish. This is determined not by his weight or appearance, but by the small amount of fat in the meat, because he is a hunter and leads a fairly energetic and active lifestyle. However, this is not its disadvantage, rather an advantage that allows the use of dense, tender, white and tasty pike perch meat in any menu, even a dietary one, especially since pike perch has practically no small intermuscular spiny bones.

When choosing a recipe for how to cook pike perch deliciously in the oven, you must remember that the features of its composition, in addition to the large amount of protein in the meat, include a noticeable amount of extractive substances, in particular nitrogen-containing ones, up to 3.28%. These substances take part in various processes occurring in the human body. In particular, they stimulate the gastric glands and stimulate the digestive function of the pancreas. This helps digest proteins and fats.

Recipes for cooking pike perch in the oven

A special feature of the following recipes for cooking pike perch can be considered their versatility. They can be either a hot appetizer, which is complemented with vegetables or salads, black olives, or a full-fledged hot dish with a side dish. As a side dish, in addition to traditional rice or vegetables, fried or boiled, it is worth offering cauliflower, broccoli, kohlrabi, boiled white or green beans. You can make a complex side dish and accompany it with a special sauce. In this case, it is necessary to take into account the compatibility of flavors and use the same spices and seasonings in the sauce as in the main dish. Most often, baked pike perch is served directly in the form so that everyone can see the beauty of the finished dish.

Before cooking pike perch in the oven, you need to buy fish that corresponds to a specific recipe. Usually pike perch is sold fresh frozen, but it can also be fresh or chilled. This can be fillet or sliced, as well as whole fish. Defrost the fish on the bottom shelf of the refrigerator in a deep bowl. It is necessary to clean the pike perch very carefully; there are spines on its gill covers and fins, the injections of which are very painful.

Recipe for pike perch in the oven with herbal sauce and nuts

Ingredients:

1-2 pike perch carcasses or 4 fillet plates
1 onion and 1 carrot each
1 bell pepper, preferably green
100-150 g walnut kernels
clove of garlic
small bunches of parsley, basil, celery
salt, pepper, cumin
flour for deboning
sunflower (vegetable) oil, odorless
sour cream

Preparation:

Peel the pike perch, wash it, cut it into pieces of the same size. Season each piece with salt, pepper and cumin and place in a cool place for 15-20 minutes. At this time, peel all vegetables. Cut the bell pepper and onion into half rings, carrots into small cubes. Roll the fish in flour and fry on both sides in a sufficient amount of heated oil until a crust appears. Place all pieces of pike perch into a buttered pan. In the same frying pan, fry the onion, add carrots to it. When the carrots change color, add bell peppers, mix and add salt, simmer under the lid until the carrots and peppers become soft. Place all the vegetables in the pan on top of the fish. Grind nuts, garlic and all herbs. Fry the nuts in the same very hot frying pan, add all the greens to them, stir, add garlic, stir again. Beat enough sour cream with a pinch of salt. Pour it into the pan, mix with herbs and nuts. Pour this mixture into the mold with pike perch and vegetables. Place the mold at 180°C for 15-20 minutes.

Video recipe

How to cook pike perch fillet in cheese soufflé

Ingredients:

500 g pike perch fillet without skin
2 eggs
50 g of any hard cheese
¼ cup milk
2 tbsp. l. flour
salt pepper
odorless vegetable oil

Preparation:

Wash the pike perch fillet, dry it and cut each plate into 3-4 pieces of the same size. Sprinkle the fish with salt and pepper and fry in oil in a hot frying pan for 1 minute on each side. Place all pieces into a baking dish coated with oil.

Finely grate the cheese. Carefully separate the whites from the yolks. Mix the grated cheese with the yolks until the mixture is as homogeneous as possible. Beat the egg whites with a pinch of fine salt until you obtain a stable foam that does not drip from the whisk. Gradually add egg whites and flour to the cheese mixture, mixing with gentle, smooth movements from bottom to top. Place the soufflé mixture evenly on the fish. Place the form with the pike perch in an oven preheated to 170°C for half an hour. The finished dish can be served immediately on the table, directly in the form, and divided into portions in the presence of guests.

Recipe for stuffed pike perch

INGREDIENTS for 1 whole carcass:

2 grenades
100 g walnuts
1 onion
vegetable oil
salt pepper

Preparation:

Carefully gut the fish and remove scales, and cut out the gills with scissors. Wash and let dry on a wooden cutting board, then pat dry with a paper towel. Salt inside and outside. Make 3-4 diagonal cuts on one side of the carcass. While the pike perch is drying, chop the onion and fry in a very small amount of oil, add chopped nuts to it, turn off the heat and cool. Peel the pomegranates, mix the grains with onions and nuts, season the mixture with salt and pepper. Stuff the pike perch with the prepared mixture, chop off the belly with wooden toothpicks or skewers, or sew it up with culinary thread. Line the bottom of the pan with baking parchment, place the fish on it and bake in the oven at 200°C for 30 minutes. Serve with mixed greens.

Pie with a complex fish filling made from pike perch

Ingredients:

1 pack of ready-made puff pastry
butter
fine salt
700 g pike perch fillet
½ cup fish broth
50 ml white wine
bay leaf, pepper, salt, lemon, egg

INGREDIENTS for minced meat:

500 g pike perch fillet
1 onion
2 slices white bread without crusts, soaked in milk
½ cup cream
1 tbsp. l. vegetable oil
salt pepper

Preparation:

Prepare a baking dish for pike perch pie - coat with butter and sprinkle with semolina or thin breadcrumbs. Thaw both layers of the finished dough, separate the third part from both layers. Roll out the remaining dough into layers of length and width greater than the length and width of the mold by 2 heights of the sides, each layer separately. Grease the bottom layer with a small amount of butter and sprinkle with a little fine salt. Place a second layer rolled out to the same size. Place these two layers in a baking dish, raising them to the sides, slightly higher than their height.

Cut the fish fillet (700 g) into small pieces so that later they do not interfere with cutting the pie. Fry until half cooked in vegetable oil, transfer to a saucepan. Add bay leaf, salt, pepper, a few slices of lemon, and broth. Simmer covered until done. Drain in a colander. At this time, grind 500 g of pike perch fillet in a meat grinder and fry along with chopped onion. Add the drained bread, season with salt and pepper, and grind again. Pour in the cream and beat the minced meat with a fork until it becomes fluffy.

Place a layer of minced meat on the dough in the form, place all the fish on it, and distribute the remaining minced meat evenly on top. Roll out the remaining third of the dough to fit the bottom of the pan, cover the pie with it, pinch around the perimeter, prick with a fork, brush with beaten egg. Place in a hot oven at 180-200°C. Bake until the cake is browned and begins to pull away from the sides of the pan. During this time, make a sauce from the remains of the broth in which the fish was stewed, thickening it with starch or flour while boiling. Remove the finished pie from the oven. Using a hot knife, cut off the lid, pour a reasonable amount of hot sauce over the pie, cover with a pastry lid and serve warm.

NOTE! This recipe has a variation. Along with pike perch for filling, but not for minced meat, take pike and pink salmon (salmon) in equal quantities, approximately 250 g of fillet of each fish, which are fried and stewed at the same time.

Video recipe

There is an opinion that baking is the most correct way of preparing any food, in which all the natural properties of the products are most preserved. Thus, knowing the recipes for how to cook pike perch deliciously in the oven, you can not only enjoy it, but also enrich the body with all the beneficial substances it contains. However, pike perch is very good in fish soup and in aspic, but more on that another time.

How do you like to cook pike perch?

Step 1: prepare the fillet.

Cutting fish is very difficult, especially river fish, because its meat contains a lot of bones. Therefore, preparing the fillet is the most difficult part of the process of preparing this dish. The main thing to remember is that when cutting a pike perch, you must start by removing its entrails from the belly, so as not to crush them, making the meat around it bitter.
Rinse the prepared pike perch fillet, cleaned of all bones, dry it with disposable towels and carefully feel with your fingertips to see if there is a small bone missing. However, pike perch is not as bony as the rest of its river brethren.

Step 2: fry the onion.

Peel the onions, rinse with cold water and cut into thin feathers or small cubes.
Heat a little vegetable oil in a frying pan and fry the onion in it until transparent. There is no need to fry until crusty.
After frying, drain the onions on disposable paper towels to absorb excess oil.

Step 3: form the dish.

Prepare a baking sheet or ovenproof dish with fairly high brims. Place the pike perch fillet inside, sprinkle it with salt and a mixture of ground pepper. Place fried onions on top of the fish. Season everything with pieces of butter.
Grate the cheese, then mix about one third of it with sour cream. Place the resulting mixture on top of the fish and onions, and scatter the remaining grated cheese evenly at the very top of the dish.

Step 4: bake the pike perch fillet in the oven.

Preheat oven to 180 degrees Celsius. Place the pike perch fillet inside to bake on 20-30 minutes.

The fish cooks quite quickly, so within 20 minutes you can take it out, but I deliberately keep more, because I like the cheese to be covered with an appetizing crispy crust, so I keep the dish in the oven a little longer than necessary. The main thing is to ensure that the fillet does not dry out, and for this there should always be a little moisture in the baking sheet or baking dish. Keep an eye on this!

This is the crust we got on top of the pike perch fillet. Now the dish can be removed from the oven and served.

Step 5: serve pike perch fillet.

Pike perch fillet baked in the oven turns out juicy, tender and very tasty. Yes, it just melts in your mouth! Serve it with rice, fluffy mashed potatoes or pasta. For beauty, you can sprinkle pieces of finished fish with fresh herbs, for example, dill or fragrant basil.
Bon appetit!

If you wish, you can season the pike perch fillet with any spices of your choice.

Using the same recipe, you can bake fillets of any other river fish, and it will turn out almost as tasty.

The taste of this fish can be called truly noble, so even true gourmets will appreciate it. In addition, no matter how you prepare it, the dish turns out not only nutritious, but also dietary. This is especially true for recipes that involve baking the product in the oven. Some of the most delicious of them are presented below.

How to cook pike perch in the oven

There are many options for how to cook pike perch deliciously in the oven. The carcass can be filleted or baked completely including the head. Before this, the fish is boiled, fried or poached, depending on how dense you want the flesh to be. When choosing certain additional ingredients in the form of sauces, vegetables, etc., it is worth considering that pike perch meat is low-fat and slightly dry. To prevent it from drying out completely, a carcass weighing more than 1 kg should be cut into portioned pieces. This way it will bake evenly.

Only stuffed pike perch cannot be dried out in the oven, because the filling is placed inside. If it is also a sauce, the dish will turn out especially juicy. To steam the fish even faster, you can wrap it in foil or a special sleeve. A simple dough will cope with this function. It is also very easy to deliciously bake pike perch in it, and any kind will do, even bought at a deli. All you have to do is decide what to choose - foil, sleeve or dough.

How to choose fresh pike perch

The secret to preparing any dish is simple – high-quality and fresh ingredients. This also applies to pike perch. There are several criteria for choosing this fish:

Freshly caught pike perch has virtually no odor.
When you press on the side of a fresh fish, the dent will quickly recover.
The pike perch's eyes should be transparent and clear. If they are cloudy or the pupil has rolled upward, then the fish is not fresh.

Cleaning and cutting fish

Before cooking this fish, it must be cleaned and cut. Do not be alarmed by spiny fins and very small scales, because with the right approach they are very easy to eliminate. Cleaning pike perch is carried out according to the following instructions:

Keep the fish in salted water for a couple of minutes, then the same amount, but under a cold stream.
Take fresh lemon peel and rub it on the carcass itself and the surface on which it will lie.
To prevent the scales from scattering in different directions, you can attach a protective screen cut from a plastic bottle to the cleaning device.
After removing the scales with a knife or a special tool, you can cut off the fins with ordinary scissors.

After cleaning, you need to properly cut the fish. Pike perch is a predator, so its anatomy is such that the gallbladder and liver are located near the head. It is important not to pierce them, otherwise the fish will no longer be cooked tasty. The cutting technology is as follows:

Using a very sharp knife, make a cut along the abdomen from the base of the head between the fins. There is no need to insert the instrument deeply.
Remove the gall bladder and gills.
If you intend to use the head, then clean its cavity and remove the dark abdominal film.
Rinse the carcass under cold water.

Pike perch dishes in the oven - recipes

If you have already completed the procedure of cleaning and cutting up the pike perch, then you can begin the preparation itself. First, decide on the recipe. There are a lot of them, but you will definitely like any of them. If you are not going to bake the whole pike perch, then do not throw away the tail, head and cartilages, because they can still be used for fish soup. The process of preparing fish in each recipe is the same and is carried out according to the instructions above.

Baked in foil

The simplest recipe is pike perch baked whole in the oven in foil. Due to this processing, the fish turns out to be very juicy. In addition to the fish, you will only need spices, which you can take at your discretion. A very original taste is obtained by adding sesame seeds. It gives the fish a pleasant nutty flavor. You can add tenderness using sour cream.

Ingredients:

mustard – 1 tsp;
pike perch – 1 piece;
salt, fish seasoning - to taste;
sour cream – 2 tsp;
onion – 1 pc.

Cooking method:

Place the already prepared fish on a sheet of foil, rub with seasonings and salt, and let sit for 10 minutes.
Turn on the oven so that it warms up to 180 degrees.
Combine sour cream with mustard and coat the carcass with this mixture. Let her lie there for a couple more minutes.
Peel the onion, chop into half rings, add a little salt. Place some in the belly of the fish, and place some on top for decoration, as shown in the photo.
Wrap the foil tightly, place the workpiece on a baking sheet, and bake. Half an hour is enough to prepare.

With potatoes

To get a complete dinner, you should use the recipe for pike perch in the oven with potatoes. This vegetable is great as a side dish for fish. How to prepare such a dish? One option is not to cut up the pike perch, but bake it whole in foil or a sleeve, simply adding potatoes. The fillet of this fish will also turn out delicious. It can be baked under a coat of potatoes and, for example, tomatoes and cheese.

Ingredients:

sour cream – 400 g;
salt, pepper - to your taste;
onion – 1 pc.;
pike perch fillet – 0.5 kg;
soy sauce – 1 tbsp. l.;
potatoes – 6 pcs.;
vegetable oil - a little for lubrication;
Parmesan cheese – 100 g;
tomato – 3 pcs.

Cooking method:

Wash the fish fillet, cut into portions, pour in soy sauce and let stand.
At this time, take a baking dish and grease it. Next, first lay out the potato cubes in layers, followed by onion half rings and tomato slices, and grease each with sour cream.
Place the fillet on top of all the products. Grease with sour cream again and sprinkle with grated cheese on top.
Bake at 180 degrees, setting the timer for 80 minutes.

With vegetables

In this recipe, the side dish is not so filling, but this is good, because such a dish is perfect for a healthy diet dinner. Vegetables give all their juice to the fish, due to which its aroma and taste become more intense. The appearance of the dish will also please you, because the ingredients are multi-colored - peppers, broccoli, spinach, tomatoes or carrots. The recipe with the photo below will help you prepare pike perch baked with vegetables.

Ingredients:

soy sauce – 10 ml;
spices, salt - to your taste;
leek – 1 pc.;
broccoli – 0.2 kg;
olive oil – 1 tbsp. l.;
fresh thyme – 10 g;
honey – 10 g;
pike perch fillet – 0.25 kg;
sweet pepper – 1 pc.

Cooking method:

Peel the pepper, rinse, cut into half rings. Do the same with onions.
Wash the broccoli too, then separate it into smaller florets.
Cover a baking sheet with parchment. Next, place the broccoli in the middle, place the washed fillet on top, and place the onion on it.
Place pepper and thyme sprigs in the last layer.
Send to bake, setting the temperature to 180 degrees.
After 10 min. pour a mixture of soy sauce, olive oil and honey over the fish.
Cook for another 40 minutes.

In sour cream in the oven

If you are still looking for a decent recipe, then pike perch in sour cream sauce in the oven is perfect for you. With this sauce, the fish dish turns out to be especially tasty, because its flesh becomes more tender, juicy and aromatic. Despite all this, it remains satisfying and nutritious. Pleasant flavor notes can be added to sour cream sauce even with the help of cottage cheese.

Ingredients:

lemon – 2 pcs.;
mayonnaise – 2 tbsp. l.;
sour cream – 0.4 l;
pike perch – 1 piece;
pepper and salt - to taste;
onions – 1 kg.

Cooking method:

Clean and gut the fish, cut into large pieces approximately as in the photo. Season with salt and pepper, pour over lemon juice.
Place the pieces on a greased baking sheet.
Peel and cut the onion into half rings, mix with sour cream and mayonnaise, season with pepper and salt.
Pour the resulting sauce over the pike perch.
Place in an oven preheated to 200 degrees. When the sauce boils, reduce the temperature to 180.

Stuffed

The pinnacle of culinary art is stuffed pike perch in the oven. Although not all housewives take up the task of preparing such a dish. This recipe has several difficulties, but following the technology, making stuffed fish will not be difficult. The finished dish will not be a shame to serve even at the holiday table, because it looks simply amazing.

Ingredients:

cheese – 100 g;
mayonnaise – 125 g;
pike perch – a fish weighing 2.5 kg;
cod liver – 1 jar;
carrots – 1 pc.;
crackers – 100 g;
seasonings for fish - to taste;
onion – 1 pc.

Cooking method:

Wash and peel all vegetables. Chop the onion into half rings, grate the carrots and cheese, cut the liver into cubes. Mix all ingredients, adding mayonnaise and crackers.
Clean the fish, gut it, put the prepared filling inside, and sew it up with thread.
Make several cuts on the surface of the carcass.
Grease with mayonnaise, sprinkle with cheese shavings.
Bake at 190 degrees, setting the timer for 1 hour.

fillet

If you don’t want to bother with cleaning and cutting up a whole pike perch, then buy fillets of this fish. It can also be deliciously baked, and with a variety of ingredients. The dish turns out to be especially soft, tender and juicy, and fewer or no bones will please anyone. How to cook pike perch fillet in the oven? Follow the simple instructions below.

Ingredients:

greens – 1 bunch;
garlic – 2 cloves;
grated cheese – 150 g;
bell pepper – 1 pc.;
cream – 150 ml;
pike perch fillet – 2 pcs.;
onion – 1 pc.;
spices and salt - to taste.

Cooking method:

Wash the fillet, dry it, then cut into portions. Rub with spices and let them soak in.
Wash and peel the vegetables. Cut the pepper into cubes and the onion into half rings. Fry in a frying pan, add chopped herbs and chopped garlic.
Cook the vegetables for a couple more minutes, then pour in the cream, warm it up, but do not let it boil.
Place the fillet on the bottom of the baking dish. Pour over cream sauce and sprinkle with cheese shavings.
Bake for 40 minutes. at 180 degrees.

Cutlets

Another interesting recipe is pike perch cutlets in the oven. This versatile dish can be served on its own or you can add a side dish of vegetables or potatoes. The main thing is to carefully select all the seeds so that the cutlets turn out homogeneous. They can be given a special aroma using ordinary herbs. You just need to sprinkle it on the finished cutlets.

Ingredients:

green onion - a few feathers;
pike perch – 400 g fillet;
soy sauce – 3 tbsp. l.;
vegetable oil - a little for lubrication;
carrots – 1 pc.;
pepper, salt - to your taste;
onions – 1 pc.

Cooking method:

Wash, peel and process all products using a meat grinder.
Mix the ingredients, add soy sauce, pepper and salt.
Form cutlets from the minced meat.
Place them on a greased baking sheet.
Cook in the oven at 200 degrees for 40 minutes.

There are several simple secrets on how to bake pike perch in the oven whole or in parts. To completely remove the scales, you should pour boiling water over the fish. Then it will be easier to clean. For baking, you should use Provençal herbs, such as thyme, sage, rosemary or marjoram. Before cooking the fish, the oven must be warmed up well. When using foil, it should be opened slightly 10 minutes before the end. This is necessary so that the taste of the fish is not bland and boiled, and the crust turns out golden.

Another important point is temperature. You should not set it more than 225 degrees. Temperature values below this level are considered optimal for raw pike perch carcass. As for various sauces, for poached fish you can use thick ones. If a raw carcass is going to be baked, then more liquid fillings are better suited for it.

Fresh fish is considered ideal for baking. If you use frozen, then you need to defrost it naturally. First, place the fish on the bottom shelf of the refrigerator, covering it with cling film to avoid moisture evaporation. Then after a couple of hours it is left to thaw at room temperature. This defrosting technology will help preserve the taste of the product.