10 interesting and delicious dishes of zander

1. Pike-Polish

Ingredients

• 1 medium carrot;
• 1 onion;
• 1 parsley or celery ½;
• 7 peas black pepper;
• 1 bay leaf;
• ½ teaspoon salt;
• 700 g perch fillet;
• 150 g butter;
• 3 chicken eggs;
• ½ lemon;
• salt, ground black pepper - to taste;
• fresh herbs - to taste.

preparation

Peel and coarsely chop the carrot, onion and parsley or celery. Throw in a saucepan and pour a liter of water. Add the pea black pepper, bay leaf, salt. Bring to a boil and cook over medium heat for 15-20 minutes. Cool broth.

Perch fillet Put in a saucepan or deep frying pan. Pour the broth cooled down until it lightly cover the fish. Bring to the boil over medium heat, then reduce to a minimum the flame under the cover and boil for 8-10 minutes.

Meanwhile, in small saucepan, melt the butter. When it starts to boil, put it finely chopped boiled eggs and pour the lemon juice. Beat the ingredients with a fork. Hold on a medium heat for 1-2 minutes, pepper and salt to taste, add the finely chopped herbs and stir.

Serve boiled perch fillet without broth sauce.

2. Ear in Finnish

Ingredients

• 300 g of leek;
• 300 g of onion
• 600 g of potato;
• 600 g perch fillet;
• white pepper - to taste;
• salt, ground black pepper - to taste;
• a few sprigs of fresh thyme;
• ground coriander - to taste;
• Dried basil - to taste;
• 250 ml of 10% cream;
• fresh herbs - to taste.

preparation

Chop leek rings. Onions cut into small pieces, potatoes - small cubes, and pike-perch fillet - large. At the bottom of the pan throw some peas white pepper, put layers of onions, fish and potatoes.

Pour the water so that its level was at 2-3 cm above the vegetables. Put on the heat and bring to a boil. Then reduce the flame, salt, pepper and add thyme, coriander and basil. Boil, without stirring, for 15 minutes.

Pour the cream into a saucepan, bring to a boil again and cook for 3 more minutes.

Ear should cool and infuse for 20-30 minutes. Serve the soup with finely chopped greens.

3. Jellied pike perch

Ingredients

• 1 kg perch;
• 1 carrot;
• 1 onion;
• salt - to taste;
• 5 peas black pepper;
• 2 pea allspice;
• 1 bay leaf;
• 1 teaspoon fennel seeds;
• about 9 teaspoons gelatin;
• ½ lemon;
• 3 eggs.

preparation

Butchered carcass perch. Spine, head, tail and fins are put in a pan and fill 1¼ liters of cold water. Add chopped into several pieces carrots, whole cleaned onion, salt, pepper, dill and lavrushku. Bring to the boil and cook broth simmer 40-60 minutes.

Give the contents of the pan to cool, then carefully strain the stock through a fine sieve. The pellet should remain at the bottom of the pan, it is no longer needed. Carrots do not throw out.

In the clean pan, pour the strained broth, salt to taste. Put it perch fillets and bring to a boil. Simmer for 10-15 minutes. Then remove the skimmer fish broth and let cool to room temperature.

Fillet, remove the remaining seeds, cut it into small pieces and place in a la carte dishes.

Broth strain again, but after a few layers of cheesecloth. The precipitate try to leave at the bottom of the pan.

Pour the liquid into a clean pan and add 1 spoonful of gelatin per 100 ml. Put on low heat and without bringing to a boil, stir constantly until the gelatin is dissolved.

Again strain the stock through a fine sieve and pour the fish fillets in portion plate. Garnish with slices of coarsely chopped boiled carrots, slices of lemon and slices of boiled eggs.

Take in the refrigerator for at least 2 hr. When the dish will freeze, apply it and garnish with finely chopped greens.

4. Perch, fried with ginger and cinnamon

Ingredients

• 2 tablespoons teriyaki sauce;
• 1 teaspoon ground ginger;
• 1 teaspoon ground cinnamon;
• 5 chives feathers;
• ½ lemon;
• salt, ground black pepper - to taste;
• 900 g perch fillet;
• 2-3 tablespoons of vegetable oil.

preparation

The bowl pour teriyaki sauce, add 1 tablespoon of water, ginger, cinnamon, chopped green onions, lemon juice, salt and pepper. Mix the ingredients.

Cut the fish fillet into small pieces and place in the marinade. Cover and stir the contents of the bowl once every 20 minutes for one hour.

Heat over medium heat vegetable oil. Fry the fillets on each side until golden.

5. Cutlets pike perch with cheese

Ingredients

• 3 tablespoons olive oil;
• 2 onions;
• 2 carrots;
• 100 g of any solid cheese;
• 500 g perch fillet;
• salt, pepper mixture - to taste.

preparation

In a deep pan, pour 1 tablespoon of olive oil and heat over medium heat. Sprinkle finely chopped onion and sauté for a few minutes. Then add the grated carrots. Simmer until vegetables are soft, then put on a plate so that they are cool. Add to them crushed cheese.

In a saucepan drop the fish and pour 2 cups of water. Cook walleye 10 minutes on medium heat. Ready fillets on a plate. When it has cooled, thoroughly mash it with a fork, season with salt and pepper to taste.

Add the fish to the mass of vegetables and cheese, mix well and form small patties. Lay them on a greased baking oil and bake for 15 minutes in an oven preheated to 200 ° C.

6. Perch, baked with vegetables

Ingredients

• 1 bird perch;
• salt, ground black pepper - to taste;
• 2 tablespoons mustard;
• 1 lemon;
• 1 onion;
• 1 tomato;
• fresh parsley - to taste.

preparation

Gut and rinse with cold water perch, then dry it wipes or towels. On one side of the carcass to make a deep transverse incisions. Rub the fish with salt and black pepper and set aside for 20 minutes.

Put foil on a baking tray and place it on the carcass. Mix the mustard with the juice of ½ lemon and brush the fish get the sauce.

Onion, tomato and ½ lemon cut into thin slices. Insert into each incision in the Pike a piece of these ingredients. The remaining vegetables and chopped parsley put on the carcass. Wrap fish in foil.

Preheat oven to 200 ° C. Bake 30 minutes, walleye, and then expand the foil and cook for 10-15 minutes more.

7. Heh Zander

Ingredients

• 500 g perch fillet;
• 1 tablespoon of acetic acid 70%;
• 2 carrots;
• 2 onions;
• salt - to taste;
• 1 heaped teaspoons ground coriander;
• ½ teaspoon red pepper;
• 100 ml of vegetable oil.

preparation

Cut fish fillets about 1 cm thick oblong pieces and place in a bowl. Pour the vinegar, mix well and store in the refrigerator for at least 30 minutes.

Purified carrots grate long strips. Divide each onion into quarters and finely chop. Put fish onions and carrots. Season with salt, add the coriander and pepper.

Heat the vegetable oil and pour it on the carrots. Thoroughly mix the contents of the bowl, and then let it brew for 2-8 hours.

8. Zander in cream

Ingredients

• 2 eggs;
• salt, ground black pepper - to taste;
• 500 g perch fillet;
• 4 tablespoons flour;
• 2-3 tablespoons of vegetable oil;
• 400 ml of the cream;
• 400 g cheese;
• Dried basil - to taste.

preparation

In a deep bowl, lightly beat the eggs with salt and black pepper. Put in a mixture of fish fillets, cut into portions, and leave for 20-30 minutes.

On a flat plate, pour the flour and roll in it, each piece of fish. Slightly brown the fillets on each side in the heated oil, and then turn them in a baking dish and fill the cream.

Bake fish for 30-40 minutes in a preheated 180 ° C oven. Then sprinkle the dish with grated cheese and basil and then put in the oven for 10-15 minutes.

9. Sudak with sour cream in multivarka

Ingredients

• 750 g perch fillet;
• 4 tablespoons flour;
• salt - to taste;
• spices for the fish - to taste;
• 2 tablespoons of vegetable oil;
• 1 onion;
• 200 ml of cream.

preparation

Cut perch fillet portions and gently dry each napkin. In a bowl, join the flour with salt and seasoning and roll in a mixture of fish.

In a bowl Multivarki pour vegetable oil and heat it in the "Frying". Without closing the lid, the fish fry on both sides until golden brown and reload at the plate.

Onions cut into half rings and sauté until transparent in multivarka with the lid open.

In a large bowl, combine 250 ml of hot water, sour, salt and spices. Put the fish to the onion, pour the sauce and close the lid Multivarki. Cook for 25-30 minutes in the "Quenching".

10. Puff pie from perch

Ingredients

• 200 g perch fillet;
• 50 g fresh dill;
• 50 g of fresh parsley;
• 100 g of green onion;
• 3 potatoes;
• 500 g of finished puff pastry;
• salt, ground black pepper - to taste;
• 2 tablespoons olive oil;
• 1 tablespoon sunflower oil;
• 1 egg.

preparation

Wash perch cold water, dry and cut into small cubes. Chop the dill, parsley and green onions. Peel the potatoes and cut them into thin slices.

Defrosted puff pastry roll into the reservoir size 30 × 40 × 0.5 cm. In the center lay seasoned with salt and pepper the fish, sprinkle parsley. Drizzle with olive oil, spread the potatoes and salt it.

Connect the ends of the dough and Pinch them at the top, leaving a few holes for the steam to escape.

Grease a baking tray with sunflower oil and place on his cake. Cover dough beaten egg yolk and put in a preheated 180 ° C for 30-40 minutes.