Boiled pike perch: recipes with photos

You can even cook pike perch for a holiday menu; it is served cold, with horseradish, and vinegar. The meat of this fish contains 18% protein, and of the 20 amino acids that pike perch contains, 8 are essential.

How to deliciously boil pike perch

Boiling pike perch is as easy as shelling pears; it goes well with boiled potatoes and rice. You can serve it with a vegetable salad; tartar or garlic sauce will highlight the original taste of the fish.

Portion of boiled pike perch

Prepare the fish, remove scales and entrails, and cut into portions.
For the marinade, take lemon juice, add a tablespoon of salt, a handful of coriander, and dry ginger.
Grind the black and red peppercorns and add to the marinade, mix everything well.
Place the fish in a plate and pour the marinade over it, rub it well into the carcass and let it marinate for half an hour.
Take a small saucepan, place the fish in it, fill it with water so that only half of the fish is in it.
Cover the pan with a lid and cook for 20 minutes.
After the time has passed, drain the water from the pan. Place the fish pieces on a plate and garnish with vegetables - tomatoes and herbs.

Whole boiled pike perch

You can cook pike perch not only in portioned pieces, but also whole. The fish turns out no less tasty, and also looks appetizing.

Prepare the fish for cooking and place it in a saucepan or cauldron.
Peel the vegetables, cut the carrots into slices, cut the onion into small cubes, add the vegetables to the container with the fish. Pour black peppercorns and bay leaf into the pan.
Wash the parsley or celery, chop and add to the fish.
Pour hot water over the vegetables and fish and place on the stove, bring to a boil and set the heat to low. The pike perch should be cooked for half an hour. If the carcasses are small, the meat will become soft during this time and will easily fall off the bone. Turn off the stove and let the fish sit with the lid open for 5 minutes.
Place the dish on a plate. Adults can complement the fish with spicy mustard or sauce, while children are recommended to serve pike perch with potatoes.

Jellied pike perch

Ready-made pike perch aspic

Don't know what dish to add to your holiday menu? Does boiled pike perch seem too simple a dish to you? Then you should cook jellied pike perch. Even a novice cook can master this recipe.

Soak the gelatin in advance, wash the fish and cut it into pieces, put it in a saucepan.
Peel the onion and add to the pan, also add the stems of dill and parsley.
Peel the carrots, cut into circles and also place in the container with the fish.
Place the celery, cut into large pieces, into the pan.
Pour water over all ingredients until it covers everything.
Add salt, add spices, bring to a boil and cook for 20 minutes.
Chop the green onions, remove the fish and carrots from the broth, strain the broth.
Place the broth over low heat, add gelatin and stir constantly until completely dissolved.
Place the fish in the molds and add the carrots. Add horseradish and green onions to the jelly, mix well and pour over the pike perch.
When the jelly hardens, decorate with herbs and refrigerate for an hour.

The pike perch aspic is ready. Now you can safely serve it on the table.

How to cook boiled pike perch

Pike perch is a tasty and juicy fish, which is considered one of the best among river fish.
That is why it is often given to children. This fish can be prepared in different ways, but boiled pike perch is best suited for children's or just a diet menu. When preparing, do not forget that this is a predatory fish, so you need to be extremely careful when cutting it. Boiled pike perch has the smell of mud, so it is recommended to use various spices and seasonings. You can even cook pike perch for a holiday menu; it is served cold, with horseradish, and vinegar. The meat of this fish contains 18% protein, and of the 20 amino acids that pike perch contains, 8 are essential.

Recommendations from experienced chefs

In order not to spoil the dish, it is important to adhere to the following tips:

there is no need to salt the fish in advance, this will have a bad effect on its taste;
small and medium-sized pike perch can be cooked whole, but a large carcass is best cut into portions. Please note that whole fish is cooked over low heat to prevent the skin from bursting;
Don't put too much water in the pan. Ideal proportions are 2 liters per kilogram of fish;
if you want to preserve maximum nutrients in pike perch, then steam it;
do not immerse the carcass in cold water. Wait until it boils, then lower and cook for 10-12 minutes;
Make sure that the water does not boil too rapidly, otherwise the meat will turn out tough and tasteless. When the fins are easily separated from the carcass, it means the fish is cooked;
if you want to preserve the natural flavor of pike perch, cook it only with white root and onion;
To give the pike perch a golden color, place onion peels or saffron in boiling water.
To make the pike perch broth more transparent, add beaten egg white or strain with gauze;
You can leave cooked pike perch in boiling water for a maximum of half an hour.

It is difficult to say exactly how long to cook pike perch; the time depends on the size of the carcass and the recipe. Determine the readiness of the fish by the fins.

Boiled pike perch

Ingredients used to prepare boiled pike perch:

Pike perch - pcs.
Onion - 2 pcs.
Parsley - bunch
Celery - 1 pc.
Bay leaf - 2 pcs.
Black pepper - 8-10 grains
Cooking time: from 35 minutes
After cooking you will receive: 1-4 servings
Dish category: Fish main courses
Recipe author: Valentina

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Pike-perch cutlets with mayonnaise sauce

The final recipe is not just classic cutlets, but with a delicious mayonnaise sauce. Want to know how to cook them?

What you will need:

A kilogram of pike perch fillet;
2 onions;
2 eggs;
4 slices of bread;
3 cloves of garlic;
200 ml. 20% cream;
1 teaspoon honey;
Salt, pepper to taste;
Breadcrumbs;
Oil for frying.

For the sauce:

150 grams of mayonnaise;
2 eggs;
1 bunch of dill;
1 cucumber.

Step by step recipe

The first thing to do is pour cream over the pieces of bread and leave to swell.
Finely chop the onion.
We grind the pike perch in a meat grinder, adding bread with cream and finely chopped eggs and onions.
Mix the resulting mass thoroughly, make cutlets and roll in breading.
Fry for about 3-4 minutes on each side of the cutlets. Place in a saucepan, add 50 ml of water (you can use white wine), close the lid tightly. And simmer the whole thing over low heat for 10–15 minutes.
Now let's prepare the sauce. Take mayonnaise and grind boiled eggs, garlic, grated pickled cucumbers and dill into it. Pour the prepared mixture over the cutlets when serving.

Bon appetit!

Delicious pike perch soup with millet

Not only tasty, but also very rich, the fish soup with millet turns out to be very tender.

Ingredients:

Pike perch – 800 gr.
Millet – 6 large spoons.
Onion - head.
Garlic – 2 cloves.
Water – 3 liters.
Butter – 40 gr.
Dill, parsley - several sprigs.
Cloves – 4 buds.
Green onions - 4 feathers.
Bay leaf – 2 leaves.
Black pepper, salt.

How to cook:

Boil the required amount of water. Place peeled and chopped fish, a whole onion, cloves of garlic, pepper, bay leaf, several sprigs of herbs (without cutting), and cloves into a saucepan.
Cook from the moment of boiling for about 30 minutes, periodically removing the foam.
Then remove the pieces of fish and the remaining seasonings from the pan. Strain the broth.
Disassemble the fish, separate the fillets from the bones, and return to the pan.
When the contents boil, add the washed millet.
Wait a couple of minutes and let the chopped greens cook. Put in butter. Boil for another 2 minutes and remove from heat. Be sure to let the soup brew.

Pike perch and salmon soup

The fish soup is popular due to its interesting combination of red and white fish. Nourishing, aromatic, amazingly tasty. It is considered especially successful to use pike perch together with trout, salmon, and pike when cooking at home. Recipes for fish soup with salmon can be found on a separate page.

Required:

Water – 3 liters.
Salmon – 600 gr.
Pike perch – 600 gr.
Onion - head.
Potatoes – 700 gr.
Carrots – 100 gr.
Parsley root, dill, saffron, black peppercorns, salt.

How to cook:

Gut the pike perch carcass, cut out the gills, then cut into large pieces. Cut the salmon fillet.
Place salmon and pike perch heads in cheesecloth and place in boiling water. When the contents boil, remove the foam and reduce the heat to low. Cook for about 25 minutes.
Remove the heads and cook the potatoes cut into cups instead.
After a couple of minutes, add carrots and onions cut into half rings into the pan.
Immediately add both fish fillets. Let the soup boil, reduce the heat. Cook over low heat for 20 minutes. Do not cover with a lid.
Season the broth with saffron and other seasonings specified in the recipe. Salt the soup and adjust the taste.
Infuse for 10 minutes, then pour into plates and invite your household to the table.

How long to cook pike perch?

The cooking time for pike perch depends on the size of its pieces.

Whole carcasses are cooked in a saucepan for 25-30 minutes, not counting the time spent heating the water to a boil.
If you cut pike perch into steaks 4 cm thick, you will need to cook them for 20 minutes. Steaks 1.5-2 cm thick will be ready in 15 minutes. It is advisable to boil pieces thicker than 4 cm for 25 minutes.
In the main container of the multicooker, pike perch is boiled in pieces using the “Stewing” program, and little water is poured so that it barely covers the fish or is even lower. The timer is set for 20-30 minutes (depending on the size of the pieces).
Steam pike perch steaks for 20-30 minutes, medium-sized pieces of fillet for 10-20 minutes.

Pike perch fillets, separated from the bones, are usually not boiled in water, as they fall apart.

Cooking time for dishes depends on how long you need to cook other ingredients included in them. If the recipe indicates a different cooking time, it is advisable to focus on this instruction.

Dietary steamed fish cutlets

If you are looking for the perfect pp cutlets, then you will like this recipe:

500 grams of fish fillet. Wash and dry. Pass it through a meat grinder.
200 grams of cottage cheese. In this recipe we will use low-fat cottage cheese; its calorie content is only about 70 calories per 100 grams. The cottage cheese should not be too wet. It is best to use briquettes with cottage cheese; this consistency is ideal for pp fish cutlets.
1 medium onion. It should be put into a meat grinder along with the fish.
Salt and any spices to your taste.

After you have put the fish and onions in the meat grinder, add cottage cheese, egg and spices. Mix everything thoroughly. Here is the perfect pp mince with a high protein content. We form fish cutlets and place them in a steamer for 30 minutes!