Red perch meat is great for baking, stewing and roasting. Its rich but delicate taste dominates the rest of the ingredients. Dishes are low-fat and fit well into the daily menu.
Pick your recipe
You will need
-
- For the first recipe:
- red perch fillet;
- pepper;
- salt;
- breadcrumbs;
- vegetable oil;
- butter;
- lemon juice;
- garlic;
- bow;
- mustard;
- Italian seasoning;
- Tomatoes
- soft cheese.
- For the second recipe:
- red perch;
- salt;
- pepper;
- lemon juice;
- sweet peppers;
- carrot;
- bow;
- vegetable oil;
- flour;
- vegetable broth;
- milk;
- fish paste;
- spinach.
- For the third recipe:
- red perch fillet;
- sea ββsalt;
- freshly ground black pepper;
- lemon juice;
- flour;
- vegetable oil;
- salted cucumbers;
- mayonnaise.
Instruction manual
1
To prepare red perch in a mustard crust, take 4 fish fillets of 150 grams each. Sprinkle them with pepper, salt, breadcrumbs and lightly fry in vegetable oil. Pour the fish with two tablespoons of lemon juice. Grease the heat-resistant form with butter and lay the fillet on its bottom.
2
Chop 2 cloves of garlic and one onion finely. Transfer to a bowl and mix with 2 teaspoons of mustard, the same amount of Italian seasoning and a pinch of pepper. Brush the cooked fish mixture. Cut two medium tomatoes and 125 grams of soft cheese into slices and lay them on filet. Heat the oven to 220 Β° C and bake the fish for 20 minutes.
3
Stew red perch with vegetables. To do this, clean one large perch, dry it with paper towels, gut it and cut it into large pieces. Salt them, pepper and sprinkle well with lemon juice. Chop two sweet peppers of different colors into thin slices. Cut one large carrot into cubes. Chop two small onions finely.
4
Heat 3 tablespoons of vegetable oil in a saucepan and fry the onion on it until transparent. Sprinkle the onion with 2 tablespoons of flour and, stirring, bring to a rosy state. Pour 200 grams of vegetable broth, 150 grams of milk into a stewpan, add 50 grams of fish paste and mix. Bring the liquid to a boil, add pepper and carrots, reduce heat and simmer for about 7 minutes. Then put the fish and 200 grams of spinach, cover the stewpan with a lid and simmer for another 15 minutes.
5
Serve the sauce. To do this, cut 1 kilogram of fish fillet into thin but long slices. Sprinkle with sea salt and freshly ground black pepper, sprinkle with lemon juice. Mix the flour with so much water to make a dough that resembles thick sour cream in consistency.
6
In a thick-walled pan, boil 150 grams of vegetable oil and fry in it fish pieces, previously moistened in a flour mixture, until golden brown. Put the finished fish on a napkin. Prepare the sauce by chopping 2 pickles with a blender and mixing them with 250 grams of mayonnaise. Transfer the perch fillet to the dish and pour the sauce.