Baked pike perch with mushrooms. Pike perch with mushrooms and potatoes How to cook pike perch with mushrooms and potatoes, a step by step recipe with a photo

Fish debut ...

"He's fanged, he's toothy
Dangerous for my live bait.
And he is a skilled hunter,
And also terribly tasty! "(C)
This predatory fish is used in the cuisine of many countries, but for me, a resident of central Russia, Russian cuisine is the most dear to me. White, tender, lean pike perch meat is very much appreciated among cheaters and ordinary eaters, and you can cook it in a variety of ways, I will bring to your attention “baked zander”. No ... I'm not going to cut and mill it, cook and serve it to my "royal" table and I will be whole for your attention!

By the way, - in Russia, pike perch, like bream, was highly valued - only red fish was more expensive. From the lower reaches of the Volga and Don, it was exported in huge quantities - dried, lightly salted, in winter - frozen. So he arrived at our table, already gutted and peeled. The recipe is very simple.

We will need:
Pike perch, onions, carrots, mushrooms canned (better of course fresh mushrooms), lemon, vegetable oil, salt, pepper, laurel, herbs.
No more smells like: garlic, ginger, and even more so, we don't need rosemary !!!
You could add a little allspice, but even completely forgot.

Fry the onion for 3-4 minutes.

Add diced carrots and mushrooms, salt and pepper.

We stir up the whole thing to soften the carrots. In the meantime, in the meantime, prepare the sauce "coating" for the fish. Squeeze the lemon into a bowl, add vegetable oil (olive oil), salt, pepper and I also added a pinch of dried greens (dill, parsley) ground into dust.

On a baking sheet, lay the foil in three layers. I spread the fish rubbed with "coating", in the shape of the letter "siu". Yes .., in the belly of our perch, I put bay leaves and half of the carrots cut along the length, for the aroma and stability of the fish.

We bend the foil, making a kakbe bath. And we throw it into the oven to warm up for 10-15 minutes at t 160-170 (gr / c)

Ten minutes have passed, we take out the pike perch and spread the fry to it, pour over the rest of the "coating".

We press the edges of the foil chutarik and put the whole thing in the oven for 20-25 minutes at the same temperature.

Baked pike perch with mushrooms- this, guys, is just stunned as delicious. Unless, of course, Sudak is not your neighbor's surname ... Ahem, so what am I talking about? Well, yes, today we will cook a funky fish dish (there will be waste, add a little pulp, trimmings, you will have it). The estimated time that we will spend on this whole business is forty minutes. In the end, we will get a drink for four, well, or for three, if wow is completely from the belly. As the name implies, the fish will not be any, but quite specific. Actually, we will start with such an important part as the list of ingredients.

Here he is:
- Eight hundred grams of pike perch (hefty !!!).
- Two hundred and fifty grams of mushrooms (Forest, such as poddubovik or chanterelles, although champignons will also do).
- Two hundred and fifty milliliters of cream (at least thirty percent fat!).
- One medium onion.
- A small bunch of parsley.
- Fifty grams of Parmesan cheese.
- Salt and ground white pepper to taste.
- A tablespoon of butter.
- Two tablespoons of vegetable oil.

How to cook baked pike perch
Well, the list is certainly good. Now we need to get the whole thing and prepare for further actions. All is ready? Then we can proceed. First, turn on the oven and leave it to warm up at low speed. In the meantime, we take our fish and thoroughly rinse it under a stream of cold tap water. If the carcass is whole, then you will have to chop off its head, gut it and rinse it thoroughly again. Next, dry it with a towel or paper napkins and cut it into portions. Mix salt with pepper (preferably freshly ground) and rub each piece with this. Next, we lay these pieces in one layer at the bottom of the dishes made of heat-resistant material.

We put a frying pan on the fire, throw butter into it and add vegetable oil. When the contents stop foaming profusely, throw in finely chopped onion and fry until it becomes soft. Cut the mushrooms into medium pieces and add to the pan to the onion, add salt and pepper to taste. We fry everything for about five minutes, stirring constantly. After that, pour the cream into the same place and stir thoroughly.

Pour fish pieces with the resulting sauce. Spread the mushrooms evenly over the entire surface of the dish. Well, it remains to shove all this stuff into the oven, which by this time should have heated up to one hundred and ninety degrees. We bake for about twenty minutes, plus or minus, depending on the nature of the particular oven. Then sprinkle the fish first with parsley, and then with grated cheese. Well, we send it back to the heat for ten minutes so that the cheese is browned properly. We take it out and IMMEDIATELY serve it on the table.

Pike perch baked in the oven photo process

Baked pike perch (photo).

How to cook pike perch with mushrooms and potatoes, a step by step recipe with a photo.

Cooking pike perch - Pike perch fillet baked with mushrooms and potatoes. How to butcher a walleye. Delicious baked pike perch. Pike perch dish with potatoes with photo.

Pike perch baked with mushrooms and potatoes in sour cream is a tasty and easy-to-prepare dish. One of the few that I cook in the microwave.

What do you need:

1. Pike perch fillet 500-700 grams (500 grams fillet or 1 fish weighing about 1000 grams)
2. Sour cream 250 gr.
3. Potatoes 6-8 pieces.
4. Onion 1 pc.
5. Mushrooms 200 gr. you can champignons, I had boletus and aspen mushrooms frozen since autumn.
6. Butter 50 gr.
7. Cream 10% 50 gr.

If walleye we buy as a whole, carefully approach the choice. Fresh pike perch does not lie for a long time - it quickly deteriorates, if the pike perch was not frozen immediately, then it can be bad. Take a close look at walleye, stripes on the skin should be clearly visible, skin walleye should not be gray.

We cut the pike perch. How to butcher a pike perch, I'll make a video tutorial later. I'll tell you for now. Separate the head and upper fins with a sharp knife. Set aside, freeze, then go to the ear.

First, we separate the pike perch meat from the bones of the ridge, then we cut off the rib bones from the meat and separate from the skin.

It turned out two even fillets, if you had pike perch fillets (frozen), defrost, rinse with water.

In a container designed for a microwave oven (large enough for everything to fit), lay out finely chopped onions, mushrooms, put 25 gr. butter.

We put it in the microwave for 5 minutes at full power ~ 800 W. Pepper sour cream salt to taste. We mix. Cut the potatoes into thin slices.

Put the potatoes, the rest of the butter, cream in a container on top of the mushrooms, add salt if necessary.

We put in the microwave at full power for 15 minutes.

Fillet walleye cut into portions.

We spread the fillet walleye into a container on top of the potatoes, salt, pepper, pour the rest of sour cream on top.

We put in the microwave at full power for 5 minutes. After, let the dish stand for about five minutes in the microwave, do not take it out right away. Everything baked pike perch with potatoes and mushrooms ready. The fish is tender and does not fall apart. The cooking time for such a dish is about 30 minutes.

Simple, fast, delicious. Zander fish without bones - can be given to children, but with caution.

P.S. TO baked pike perch with mushrooms and potatoes dry white wine is great.