Prepare food from river perch
Somehow, river perch, like many other river fish, are considered "fines" and ignore it. Meanwhile, this "little thing" is able to achieve 500 g!
Tasty and healthy!
River perch are of 2 types: herbalists living in shallow water, and donnici. Herbalists grow slowly, and very large instances occur among donnikov, which the fishermen call "the Humpbacks" – the backs of these fish appears with age.
Perch has a beautiful dark transverse stripes across body and red fins on the abdomen. The dorsal fins are quite prickly, and small dense scales. It is because of such a reservation, not knowing how to clean river perch, refuse from fish.
But in vain! It contains useful substances, among which the leading place is occupied by potassium, phosphoric acid, b vitamins, polyunsaturated fatty acids omega – 3 and taurine actively involved in the synthesis of human cells. Taurine has a positive effect on the condition of the mucous membranes, nervous system and thyroid gland.
The caloric and energy value per 100 g of meat: 18.5 g protein, 1 g fat, 82 calories. The meat itself is very tasty, tender, white little bones in it. Of perch can be cooked soup, canned fillets, it is used in fried and baked. Fish is considered a dietary product.
To be stored frozen it can be up to 4-5 months, with further storage, it loses its useful properties. Taste remain.
How to cook river perch
Recipes river perch set all recount impossible.
But before you start drawing up a menu of fish of the day, still need to decide on cleaning.
Scales are easy to clean, if the fish for a few seconds dipped in boiling water or freeze in the freezer. Well, if there is a special grater for cleaning fish, but can be overcome with the help of a knife.
There is another way – the night is filled with coarse scales smolt, and in the morning she falls itself.
If you plan on cooking chops of river perch or meatballs, fish should freeze, then cut into the skin on the back and it easily comes off with the scales.
Fins it is advisable to cut with scissors.
On the first fishing day is always the ear. With it and start listing the recipes for this fish.
Portion is designed for 0.5 kg perch:
- Potatoes - 3 medium;
- carrots – the same;
- millet – half Cup;
The rest of the set for a typical soup – spices: salt, pepper, Bay leaf.
Fish cleaned, gutted, cleaned, boiled with onions and salt for 20-30 minutes. The broth is filtered, the fish lay. In the first liquid boiled millet – 15 minutes, then add chopped vegetables and spices. Once the potato is cooked, soup of river perch ready.
Before serving, in a bowl put the fish pieces and sprinkle with fresh dill.
The second dishes are offered in large assortment. The simplest of them – the river perch, fried in a pan.
A set of additional ingredients are minimal: salt, pepper, flour and lemon juice.
The fish is cleaned, sliced, salt, to taste sprinkle with lemon juice. Then portions or – if you fish small, whole carcass – rolled in flour and placed on a heated pan in boiling oil. Frying until crunchy Golden brown.
Pan-fried perch is good and the scales. She then very simply separated from the delicate white meat.
The cooks have many recipes for river perch baked in the oven. Most of them proposed to use the perch fillets with the bones removed, but this is a dish for those who have a lot of time.
If the fish you plan to feed the children, to spare the time to prepare is not worth it.
River perch with vegetables: carrots, tomatoes, onions, potatoes, greens. Please take care that there was a piece of butter and foil for baking.
The fish is cleaned, salted, rubbed with black pepper, vegetables cut into cubes and rings separately, it is not necessary to clarify that what? Stir fry all vegetables, except potatoes:
- The foil is spread out, smeared with butter, spread on it a layer of raw potato and some roasted vegetables.
- Then the fish in the middle which also put the vegetables, another layer of vegetables, layer of potatoes.
- Design wrapped so as not emerged juice, and place on a baking sheet in a preheated 180 ° C oven.
After 30 minutes the dish can be tasted.
Oven baked perch will be no less tasty if you wrap it in foil only with spices, sliced onions and slice of lemon. On the oiled foil lay out the first layer of the onion and then the fish – otherwise it will stick to the foil.
There is another delicious dish of river perch, which is listed in all medical diets
by Pevsner – fish cakes.
To prepare this simple and useful dish is boneless, it is necessary on 500 g fishes take:
- wheat flour for boning;
- bread – if meatballs are prepared for suffering from diseases of the gastrointestinal tract, it is better white;
- potatoes – 1 PC.;
- a little bit of milk;
- onion – 1 PC.;
- garlic – prong;
- egg – 1 PC.
The rest of the standard scheme – spices, vegetable oil. By the way, diet chicken steamed butter and flour is not required.
The fish are pre-cooled in the freezer, just Podmorina. This will not only help to quickly get rid of skins and fins – they pull podzeplje from the back of the carcass – but also to grind into mince frozen meat is easier.
After cleaning the fish it has been washed, and again placed in the freezer. At this time, prepare for the process linking and vegetables – they also cleaned and cut into convenient pieces. Bread soaked in milk.
Twist in a meat grinder – the bread must be thoroughly overcome. Add minced egg, salt and pepper, mix thoroughly. Then form patties.
If you plan to fry them – then they are floured. 10-15 minutes – and juicy cutlets are ready.
Presentation with any side dish it is better to add chopped fresh herbs.
Enjoy, good fishing and good fish!