Pike perch baked by the spirits - vishukan strava for aristocrats. Homemade streaks on the Svyatkovy style: a recipe. Pike perch in royal style and bay from pike perch Pike perch baked with vegetables

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We don’t know what the pike perch was prepared for the kings, but naming the grass is clearly goiter. Exploring all the manipulations with the products, involuntarily blaming food: “How many cooks worked on the creations of more than one strain?”. Ale try to cook pike perch in a royal way, all the same, varto, if only for that, if you want to cook a king once. Until then, the tsar’s private quarters, without a doubt, will become the main grass, be it a urochist.

Products:
pike perch (riba vagoi approximately 1.2 kg);
solid sir (100 g);
Vershkov oil (100 g);
sіl (podloga spoon);
breadcrumbs (flask pidloga);
boiled chestnuts (peeled) - about 10 pieces or 400 g;
thick sour cream (3 large spoons);
black pepper (a quarter of a teaspoon);
for dough - 2 tablespoons of butter, sour cream and sour cream.
1. Clean the ribbon and process it on the fillet (remove all the tassels on the tongue). Cut pike-perch fillets with medium pieces.
2. Rub the cheese on a dry tertz.
3. Take a porcelain form (it can be small, ale obov'yazkovo globok), spread it with butter (no more than 10 g), sip with breadcrumbs, put butter on them, cut into diced cubes (approximately 50 g) and two tablespoons of sour cream.
4. We gave the form of riba, attach it to її sіllu and grated syrah.
5. Top with boiled chestnuts and pepper.
6. Let's repeat all the balls anew: crackers, olive oil, sour cream, thin fish. Robimo so doti, doki form can not be filled up to the brim.
7. From above, everything is filled with a glass of hot water.
8. Let's start cooking it up: beat the butter in the pina, add sour cream to the new one, and boroughly. Quietly we can turn it around, ale m'yakim. Dalі razgortaєmo with a layer of zavtovshki approximately 5-7 mm.
9. Curve our shape with the dough, riba and other products are put in the yak. From above it is firmly smeared with a beaten egg.
10. Heat the oven up to 180 ° C and sip the doti, the docks do not become reddened.

Everything, the famous royal chastuvannya is ready. True, it’s good to lie down to cook in the oven, but it’s no less tasty to go out in the oven.

Royal pike perch with porcini mushrooms (5 portions)

Products:
fresh pike perch (1.5 kg);
white mushrooms (10 pcs.) - Can be replaced with dried ones;
cibulin (two middle heads);
carrot
lemon (small);
krip (great bunch);
chalking pepper;
sil (half a small spoon);
mayonnaise (one package);
solid sir (200 g);
Vershkov and Roslinna oil (two tablespoons each);
zukor for relish.

Cooking:
1. Harvest pike perch for fillet and cut yogo for small portions of small pieces. Drizzle them with the juice of one lemon, season with salt and pepper to taste.
2. Cut carrots and cibulas into straws and brush them in oil (top).
3. White mushrooms (if you take them dry, then you need to soak them in cold weather) cut into swags, add to the root in the pan and grease all at once two more hvilins.
4. Give it a leaf, brush it with oil (growth), put pike perch fillet on the new cut, pour mayonnaise on the animal (you can replace it with milk, beaten eggs or sour cream, seasoned with spices).
5. Spread mushrooms and root on mayonnaise, still sprinkle with pepper (troshki, do not forget that mayonnaise is also salty). Add|Add| trohi tsukru (literally a quarter of a teaspoon) and sipte everything with syrah.
6. Put the deco in the oven (180°С) and bake it for a year.

Royal pike perch with mushrooms (another option)

Products:
pike perch fillet (approximately 800 g);
cibulya and be like mushrooms (spіvvіdnoshennia 1:1);
mushroom cube;
mayonnaise;
borosno (three spoons);
strength;
Vershkov oil (two spoons);
eggs (three pieces);
oliya roslinna (two spoons);
sir tertiy (three spoons).

Cooking:
1. Fillet of ribini on the pieces of medium rosemary, add salt, breaded in boroshni and brush on medium heat until a golden fleck appears (in the middle of the pike perch is guilty of having enough trocha siruvatim).
2. Arrange cybulin with pivkiltsy and smear in oil (top) to a pale golden color.
3. Pecheritsі or other mushrooms fried-dribly, visipt їх in the pan to the cibulі and grease all at once more khvilin p'yat.
4. Boil eggs, grate them on the great third and mix with cibul-mushroom sum. Give 10 hwilin to chill.
5. Let's add some mayonnaise and one mushroom cube until it's cold (try it for relish, so that it doesn't taste too salty).
6. Decorate with olive oil, put on it shreds of oiled pike perch, sum up the animal with cibuli, mushrooms, mayonnaise and seasonings, sip grated syrup and brew no less than pivgodini.

As you can see, the rest of the two recipes are prepared in a richly simpler way, lower right pike perch in a royal way. Ale stink even more, if the guests are already practical on the porosity and it is necessary to cook the soup deliciously that original.

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Everything, the famous royal chastuvannya is ready. True, it’s good to lie down to cook in the oven, but it’s no less tasty to go out in the oven.

Royal pike perch with porcini mushrooms (5 portions)

Pike perch is the most delicious fish. Yogo white m'yaso may have the best relish, absolutely no song and practically no brushes. From tsієї ribi prepare miraculous stravi: rolls, zrazi, stew, lubricate with different sauces - from the new one prepare the stuffing for the vipіchka, introduce salads to the warehouse. Especially garniy pike perch baked.

Pike perch, baking at the oven

Pike perch, baked with small pieces, is a miraculous strain, as if you could become a rodinka, like a tract, so it’s a family evening. Households will be at the capture of the lower fillet under a crispy crunch. For cooking, take two medium-sized fillets of fresh or frozen pike perch. Golovne at the preparation for the zapіkannya - remove all the brushes, wanting them to be not rich. Fine additions to savory fish will be licorice pepper, svіlnyaєmo yogo vіd nasіnnya i narіzaєmo great shmatochki, tsibulyu-pіvkiltsyami. We smear the vegetables in a saucepan. Pepper can become soft, and the cibula becomes golden. In the form for baking, smeared with fat, fillet and lightly sprinkle with spices. From above it is covered with sumishshyu tsibuli and pepper. Let's get to the sauce. For whom we need sour cream with tops and dryly chopped crop. We pour pike perch with sauce so that the wines are evenly spread over all surfaces. The oven dish is roasted to a temperature of 200 degrees and placed in a form with fish. After twenty-five five minutes, we’ll leave that sippaemo dish with syrup, we’ll rub it on the middle third. I re-place the form in the oven, the docks sir do not melt and turn into an appetizing golden sparkle. Green spice of parsley or krip will be the final touch of this culinary masterpiece.

How to bake pike perch in the oven as a whole

Pike perch, baking at the oven looking completely royal. Tse vishukana strava May have a unique taste. For zapіkannya, it’s better to go a new pike perch, but if you don’t have anything like that, then you can also freeze it, just defrost it in the refrigerator and step by step. Fresh fish can be true fresh. In order to change into tsoma, you need to take the carcass in the middle and turn your attention to the position of the head and tail: as if the stench of the riba drooped, it was a sign that it was stale in the purchase. In fresh pike perch, the carcass is springy, the eyes are clear.

When processing the carcass, we saw the fins with kitchen scissors in front of us, the shards of the stink are rather thick and prickly. Then we can proceed to the cleansing. If you place the ear for a couple of seconds in the okrip, it will definitely make the cleaning easier. So that the luska does not fly on all sides, it is necessary to clean the fish near the water, otherwise it’s easy to sit at the sight of a screen from vikoristanoy plastic bowl. When you close your head and tail, you don’t need to see it, you can get around the viscera and ocular fossae. When gutted, it is also necessary to be careful, so as not to harm the chewing mіkhur, which is already close to the head, so that you can sip the relish with hot water. The brushes are vibrating. Work hard on all the carcasses. Tsibulya, nashatkovannym kіltsami, smeared to transparency. Riba is rubbed with silly and herbs. We put a cibula at the nadriza, deco is smeared with fat, hangs the cibula, which is lost and the beast is given a fish. Vipkaєmo pіvgodini for 180 degrees. At this hour, the sauce is ready: sour cream is mixed with red pepper. For example, cooking, remove the leaf and water the pike perch with sauce. We send it to the oven for a golden streak, the whole process is about ten times. You can serve this vishukan and lower grass with boiled rice, mashed potatoes or fresh vegetables.

Pike perch

Prepare the carcass for zapikannya in a way, let's bring it up. On the carcass there are transverse notches. Salt, rub generously with spices and put on 20 quills. Put a ring of lemon and tomato on the skin of the cuts. Prepare the sauce: add lemon juice to the sauce. Spread pike perch on foil, brush with sauce on the sides. Stuff the riba with tomato slices, pivkiltsami tsibuli and lemon. To crush the stuffed carcass with a cibulka, which is left out, and burn the foil. Lay the mackerel on a leaf and roll it at a temperature of 200 degrees Celsius. For example, the process of baking, you can cut the fish, so that the rouge comes out.

Pike perch baked with vegetables

Cut the potatoes with circles, shake the cibula with pivkilts, tomati - with neat kilts, grate the carrots on the great tertz. Ribne fillet is divided into middle pieces. For brewing, take a ceramic form, grease it Oliya and call all warehouse balls. Vegetables divided into two parts. The first ball is potatoes, salt and add the troch to the chalet for gostrot. The other is a cibula plus a carrot, a third of a rubana greens of a crop or a parsley, now it’s a cherga to a pike perch. Put your feet on the balls at the turn of the order. I finish all the potatoes, like a good salt. Rub hard syrup on the third. Grind the tops, add tretin sir (surplus to the beast), pepper and fill the dish. Heat the oven up to 220 degrees and roast pike perch with a stretch of 40 minutes.

Pike perch

Prepare pike perch nashvidkuruch, the shards will be more tender. To clean the pike perch, so that it is less troublesome, hurry up with better shots. Vіdrіzaёmo scissors ponytail, fins, vityagaєmo stuffing. We rub pike perch with spices. We burn the foil and put it in the oven. After thirty hvilin, you can lasuvati with ribkoy. Pike perch is savory that corisna fish, which instills divine relish in such a simple vikonan mother.

The most delicious pike perch at the spirits

We prepare the carcass of pike perch. The back of the head looks great, but after that, as the tail and head wake up, they will change significantly, but the brand will not use savory flavors. After the alarm, robimo later, cut all over the ribs and insert a small piece of lemon there. Our filling is made from chopped parsley, cibuli and chasnik. Obov'yazkovo needs to make the sauce, otherwise the fish will be dry. For the sauce, we take sour cream, salt, add spices and a teaspoon. The stuffing is mixed with a part of the sauce and stuffed pike perch. We put the carcass on the foil and lightly smear the sauce. Shchіlno zagortaєmo at the foil and vіdpravlyаєmo into the oven for twenty - thirty hvilin fallowly in the form of ribi. In order to take away the rouge in the end, bake the foil. At the ready looking pikeperch looks appetizing, that savory flavors on high.

Pike perch with rice and eggs

Let's start from the filling. White dove-grained rice in salted water. Eggs are spiced, mixed with rice, we add turmeric, to the point of miracles, that korisna seasoning, as if miraculously eats with rice. At the end of the sum, we add two fresh eggs. The stuffing is mixed with dribnonarizanim crop and 1 st. l. melted butter | oil |. The carcass of pikeperch is rubbed with sill, watered with lemon juice, and it is poured on pivgodini. After the end of the hour, we start to sum up and sew up the lace with threads. When gutting the carcass, the head and the tail are not visible. Ribka is rolled in boroshni and sipped with breading. We put pike perch at the mold for brewing, water it with olive oil and drink forty khvilin at the rose oven. If you have lost the filling, you can spread out the rice-egg soufflé according to the forms and bake. For whom, twenty-five khvilin are needed.

Pike perch with basil, rosemary and lemon.

Grate pike perch with pepper. Spread foil on a sheet, place a fish, put basil and lemon slices in the middle, wrap the carcass with rosemary and lemon slices. From above, pour good olive oil. Shut the foil, roast the oven to 200 degrees, put the pike perch in there and sip the whip 25, then open the edges of the foil and zap the chwilin five, so that the fish is blushed.

Pike perch baked with rosemary and chasnikov confit

Peel the pike perch and remove the zebra and fillings. Salt and pepper the carcass in the middle of that ring. In a frying pan, roast the oliya, wisip there a small part of the teapot and simmer 15 chills on a weak fire. Put out the fire extinguisher, deprive the chapel under the roof on the pivgodini. Lay foil on a sheet. Smite the fish with the chasnikov olієyu call that in the middle. Stuff pike perch with rosemary and cloves of the hourglass. Cover the foil with an envelope, boil the fish in the oven for twenty five minutes

Pike perch with mushrooms in cheese-top sauce

Pike perch can be bought whole and independently yogo vipatrati, cleaned, or we can quickly cook. Ribka is salted, peppered, seen with half a lemon (wine has a lesser smell), sipped with coriander. Leave for pіvgodini. Tsibulu is paseru, dodaemo sliced with plates of the oven and quenched to readiness under the krishkoy. Yakshcho rіdini will be rich, angry, but do not wag. Let's get to the sauce. A firm sir three on a dribnіy tertzi dodaemo tops and a mushroom native land. The form for brewing is covered with foil, placed on the fillet, on top - mushrooms with cibulka. The whole dish is poured with cheese-top sauce. Closed with an envelope and put into the oven for 200 degrees. After twenty strands, we open the foil and fill it in the oven for 10 strands. Yak you already guessed correctly, to take a rum'yana squint. I’m ready to cut the grass into portions of shmatki, pour sauce and decorate with parsley.

Baked pike perch with potatoes

We clean the pike perch, we can see the ridge, fins, gutting, robimo transverse cuts. I’m ready to rub the carcass with pepper ta sill. I cook potatoes until they are ready. The qibula is shaky with pivkiltsy and lubricated with a pinch of oil until it becomes clear. Nadrizi zapovnyuemo tsibulkoy. Deco covered with foil. Razmіschuєmo on a new perch. Bulbi potatoes are cut into pieces and put in order. We heat the oven up to 200 degrees and cook a dish there for thirty minutes. Distantly, we smear the fish with sour cream, after which we drink ten more quills.

Pike perch with buckwheat

Pike perch is dietary fish, and that buckwheat is corn grits. Eating these two products will not only allow you to enjoy the lowest relish, but also enrich your body brown speeches. Prepare the fish, divide it into small pieces, shake the beast with sylla and pepper, put it in the bag, add the buckwheat, Vershkov oil, dry sumish Knorr. Tie up your sleeve and do a good job, so that the warehouses are mixed up. Heat the oven up to 180 degrees, bake with a stretch of 50 strands.

Pike perch is the most delicious dietary fish that has the best taste. You can find other recipes for preparing herbs from appetizing fish on the VilingStore website.

Pike perch, baking at the oven

How to bake pike perch in the oven as a whole

Pike perch, baking at the oven looking completely royal. Tsya vishukana strava may have a unique relish. For zapіkannya, it’s better to go a new pike perch, but if you don’t have anything like that, then you can also freeze it, just defrost it in the refrigerator and step by step. Fresh fish can be true fresh. In order to change into tsoma, you need to take the carcass in the middle and turn your attention to the position of the head and tail: as if the stench of the riba drooped, it was a sign that it was stale in the purchase. In fresh pike perch, the carcass is springy, the eyes are clear.

When processing the carcass, we saw the fins with kitchen scissors in front of us, the shards of the stink are rather thick and prickly. Then we can proceed to the cleansing. If you place the ear for a couple of seconds in the okrip, it will definitely make the cleaning easier. So that the luska does not fly on all sides, it is necessary to clean the fish near the water, otherwise it’s easy to stick to the screen that looks like a protective screen from a vicarious plastic plate. When you close your head and tail, you don’t need to see it, you can get around the viscera and ocular fossae. When gutted, it is also necessary to be careful, so as not to harm the chewing mіkhur, which is already close to the head, so that you can sip the relish with hot water. The brushes are vibrating. Work hard on all the carcasses. Tsibulya, nashatkovannym kіltsami, smeared to transparency. Riba is rubbed with silly and herbs. We put a cibula at the nadriza, deco is smeared with fat, hangs the cibula, which is lost and the beast is given a fish. Vipkaєmo pіvgodini for 180 degrees. At this hour, the sauce is ready: sour cream is mixed with red pepper. For example, cooking, remove the leaf and water the pike perch with sauce. We send it to the oven for a golden streak, the whole process is about ten times. You can serve this vishukan and lower grass with boiled rice, mashed potatoes or fresh vegetables.

Pike perch

Pike perch baked with vegetables

Cut the potatoes with circles, shake the cibula with pivkilts, tomati - with neat kilts, grate the carrots on the great tertz. Ribne fillet is divided into middle pieces. For brewing, take a ceramic form, cover it with olive oil and viklasty all warehouse balls. Vegetables divided into two parts. The first ball is potatoes, salt and add the troch to the chalet for gostrot. The other is a cibula plus a carrot, a third of a rubana greens of a crop or a parsley, now it’s a cherga to a pike perch. Put your feet on the balls at the turn of the order. I finish all the potatoes, like a good salt. Rub hard syrup on the third. Grind the tops, add tretin sir (surplus to the beast), pepper and fill the dish. Heat the oven up to 220 degrees and roast pike perch with a stretch of 40 minutes.

Pike perch

The most delicious pike perch at the spirits

Pike perch with rice and eggs

Pike perch with basil, rosemary and lemon.

Pike perch baked with rosemary and chasnikov confit

Pike perch with mushrooms in cheese-top sauce

Baked pike perch with potatoes

Pike perch with buckwheat

Pike perch is dietary fish, and that buckwheat is corn grits. Eating these two products is not only to be allowed to be savored with the lowest relish, but also to enrich the body with brownish speeches. Prepare the fish, divide it into small pieces, shake the beast with sill and pepper, put it in the bag, add the buckwheat, butter, dry sumish Knorr. Tie up your sleeve and do a good job, so that the warehouses are mixed up. Heat the oven up to 180 degrees, bake with a stretch of 50 strands.

Pike perch is the most delicious dietary fish that has the best taste. You can find other recipes for preparing herbs from appetizing fish on the VilingStore website.

The first thought, as it falls on the thought especially less, after turning away from the distant Sudatsky fishing, tse: Why not make your family happy and why don’t you grow “Sudak for the Tsar’s”? Let's satiate with pleasure, like robiting the truth of the Tsar's dish!

Necessary ingredients:

fresh pike perch 2-4 kg;
mushrooms 6-8 porcini mushrooms (can be replaced with dry ones, frozen ones and boiled ones);
2 large cibulins;
1 medium carrot;
mayonnaise 250 g;
sir 200-300 g;
1 lemon, troch greens;
pepper, strong and zukor for relish;

Vitrati hour: 1.5 years. Well, don’t waste your time, but, shvidshe, yogo pridbannya!

1. Relatively clean and miemo riba. I won’t stop telling you that riba “does not like water”, tobto. often mitt-rinsing in the process of dressing-preparation. After the mittya, the clothes are soaked dry with a paper towel or a servlet. You can see the headiness at once from the pectoral fins. Visible caudal and caudal fins.

2. Then let's proceed to filleting (we know the fillet). For whom I swear to vzdovzh judging my back on the dorsal swimmers. Gently pinning the meat on the ribs, plasticizing the ribbine on the entire dozhina from both sides of the ridge and dorsal fins. Now we have two halves of meat without brushes - filet on the shkir. We put a half on a trimmed plate, and with a thin knife we cut the m'yaso navskis, under the kut to the dosk, we know yoga zі shkіri. Similar procedure I have already described the bula in the recipe “Dumplings Sudachi”. Come out two double plates of tovshchina in the finger-pіtora.

3. Let's keep the filet clean under the host kutom on rounded "fritters".

4. Let's move on to the next important part of the "cooking chaklunstvo" - the preparation of the filling! For whom we need: white mushrooms, cibulya, carrots, mayonnaise, syrah, greens, lemon, black pepper, silt and zucor. Cibulya and carrots are shaky with a knife and brushed on a frying pan to a light golden color. Fresh white mushrooms are shaky on the plates and added to the very end of the smear. Here, it is necessary to clarify the obov'yazkovo - mushrooms may but dobirnі, mіtsnі, young, old "washcloths" do not go! On a sheet coated with rosemary oil, lay rib'yachi "fritters", grouped around "islands". Portion size can be easily varied by choosing fish 1-2-3 plates at a time. Lightly smeared with mayonnaise and slandered to the beast of cibulus-carrot-mushroom sumish. Let's sweat three pieces of ground black pepper, salt and zucru. Hard, maybe a little overripe sir, shaky on a large grater and densely sip on our “islands”. We close everything with a little greenery and a slice of lemon and in the oven!