How to clean pike perch: 9 useful tips

Pike perch is a resident of deep reservoirs and today housewives often prepare various dishes with it: boiled or stewed. Before you start cooking fish in any way, the question arises of how to clean pike perch from scales simply and spending literally a few minutes on it.
How would you prefer to cook pike perch?

Pan fry 45%, 175 votes
175 votes 45%
175 votes - 45% of all votes
Bake or stew 32%, 124 votes
124 votes 32%
124 votes - 32% of all votes
Smoke 10%, 40 votes
40 votes 10%
Read also: How to freeze berries for the winter: the correct freezing technology
40 votes - 10% of all votes
As first courses 5%, 21 votes
21 votes 5%
21 votes - 5% of all votes
Salt and pickle 4%, 15 votes
15 votes 4%
15 votes - 4% of all votes
Other 3%, 12 votes
12 votes 3%
12 votes - 3% of all votes

Total votes: 387

22.07.2020

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From scales

To clean pike perch from scales you will need scissors with a carving knife. First you need to cut off the fins. If you don't find scissors at home, you can use a knife. The cut will need to be made with minimal gripping of the fillet. The difficulty of getting rid of the scaly layer using the standard method is that it scatters around the kitchen in different directions. This means that after cooking, you still have to clean the room.

To facilitate this procedure, housewives use some secrets.

What can you use to remove scales from pike perch?

In some kitchens you can find fish cleaning equipment left over from Soviet times. In addition, specialized tools are sold in modern hardware stores. If at the right time neither one nor the other is at hand, you can get out of the situation in the following ways:

We take a metal vegetable grater with the smallest cross-section, bend its edges and string it onto a wooden stick, which will act as a handle. Of course, you can use the item in its unfolded form, but you won’t be able to achieve high-quality cleaning this way.
We take an unnecessary wooden spatula and screw 3-4 beer caps onto its surface, with the embossed side turned outward. The most reliable way to fix them is with screws; such a product will not be demolished.
We knock out the bottom of a small tin can and use a nail to punch many holes in it. All that remains is to bend the workpiece with pliers and place it on some kind of handle made of wood or metal. The best option would be a holder made of thick metal wire, which can be given any shape. All that remains is to fasten the edges of the sheet metal together, for example, using a screw and nut.

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The working surface of these tools should be placed at a slight angle relative to the handle, then cleaning will be as convenient and effective as possible. As a last resort, you can clean the pike perch with a regular metal fork (not aluminum) or a knife with a shaped blade. But these approaches can lead to damage to instruments, and they do not guarantee high-quality removal of scales.

Using a knife under running water

At home, it is possible to clean pike perch from scales under running water. This way, water will not allow the scales to fly away from the carcass.

To clean, place the fish in the sink, turn on the water stream and remove the scales with a knife in the direction of its growth. To make the task easier, the procedure starts from the top, covering a few cm of the surface. It will be more difficult to remove hard scales near the head itself, but then the procedure will be much easier.

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Why are pike perch cleaned underwater?

Judging by numerous reviews, after preparing pike perch in the kitchen, you will continue to find scales for a long time. Pike perch is a fish with weak scales. To avoid clogging the room too much, perform the procedure close to the sink, and it is best to identify the fish under running water. You can also fill a container with warm water. If you periodically wet the cleaned scales, they will not scatter throughout the room.

Using a fish scaler

A fish scaler is a special tool with a perforated surface. The convex pointed edges of the metal lining make it easy to clean the carcass from scales. You can buy a scraper at a hardware store or make it yourself (from metal caps nailed to a board). You can also use a potato peeler instead of a fish peeler.

To prevent the scales from scattering, it is preferable to place the seafood in a plastic bag or place it in a bowl of water. The fish scaler is used to perform translational manipulations along the body of the fish (from the top to the tail and back). It is also possible to perform circular manipulations with the device, if this way it is easier to get rid of the scaly layer.

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How to descale pike perch at home

To make the process of removing scales more convenient and safe, the sharp fins of the fish are cut off. To do this, you can use scissors, garden pruners or a well-sharpened knife. The cut is made with a knife, capturing a small amount of the meat part.

Cleaning pike perch without removing the fins increases the likelihood of hand injuries, so it is better to remove them immediately or work with rubberized gloves.

If you try to clean pike perch at home using the classic method, the scales may scatter throughout the room, which will require a thorough cleaning of the kitchen.

Cleaning the kitchen

Fish can be cleaned instantly and without problems using the express method. To do this, the carcass must be washed and completely doused with boiling water on all sides. Then sprinkle with salt and place the head inside in a plastic bag. Use your left hand to hold the pike perch by the tail, and with your right hand, remove the scales with rhythmic movements.

In addition to the proposed method, various suitable tools are used:

A vegetable grater that is in every kitchen. It is bent a little and strung on a wooden handle, which makes cleaning easier. When unfolded, the grater will not give the desired effect.
An ordinary tin can, in the bottom of which holes are made with a nail, bending them outward. It is easy to clean fish with a jar, but this method is more suitable for camping conditions.
A fish scaler is used together with salt, which is used to completely sprinkle the pike perch so that it does not slip in your hands. It is correct to clean against the growth of scales, starting from the head, gradually moving towards the tail. If you don’t have this device, you can purchase it at almost any hardware store.
The scales are easily removed even with a regular spoon. To do this, the carcass must be washed and placed on a board. Holding the spoon with the notch outward, perform movements from the head to the tail against the growth of the scales. In this case, you need to pry it with the edge of the cutlery. The process resembles digging. This method is convenient for large specimens.

We recommend reading: How to cook river perch in the oven
You can first freeze the fish, remove it and let it sit for about an hour. After this, taking it under the belly, make a cut from the head to the tail, first on one side, then on the other. Then cut off the prickly fins and, using your fingers to grab the cut, separate the skin from the pulp. Thanks to the thick skin, the process will go quickly. After this, make an incision above the head and pull down. This will help you get the insides out easily. Then the pike perch should be washed and used for its intended purpose.

Cleaning with a household car wash

You can very quickly clean medium-sized or even large-sized pike perch using the popular Karcher car wash or its analogues.
The proposed method is not suitable for an apartment, but in a country house it is clearly unrivaled. During the cleaning process, care must be taken as the water is supplied under high pressure. The fish must be held in such a way that the stream of water does not fall on your legs or arms.

The pike perch must be placed on a flat surface. Turn on the high pressure washer and direct the jet from the tail to the head with quick movements to clean all the scales with the jet. Turn the fish over and repeat the process. It is impossible to process one place for a long time, otherwise the high pressure of water will turn the fish pulp into minced meat. As a rule, there are no problems with fresh fish and the scales are removed very quickly. You just need to set the appropriate jet width and control the distance.

On a note! If you have to clean fish often, you can make a very convenient device. A special clamp, similar to a large clothespin, is screwed to the plywood or wide board. The tail of the fish is clamped with a clothespin, which securely fixes it, preventing it from sliding on the board.

How to clean large pike perch (video)

Grater

At home, it is preferable to use a four-sided grater. Holding any other one correctly will be a little uncomfortable. To process the carcass, you will need to rub it directly towards the top.

You can immediately see that the scales practically do not fly apart. The procedure itself does not take much time - it only takes a couple of minutes.

You just need to worry in advance, before you start removing the skin, to cut out the gills and fins, holding the fish by the tail.

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How to fillet pike perch

A step-by-step description of the process will help you quickly carry out the procedure:

First you need to put on protective gloves and take a sharp, preferably a special fillet knife.
Rinse and then gut the carcass.
Remove fins. Holding the pike perch's head with your hand, make an incision in the gill area.
Use a knife to separate the pulp, removing it along with the skin towards the tail.
Repeat on the other side of the ridge.
Place the first part on the board, skin side down.
Secure one end with a fork and cut off the rib bones.
Make a cut from the tail side. Insert a knife into it. Press lightly onto the board and cut off the flesh.

The resulting fillet is most often fried, and the ridges are used for fish soup.

High pressure hose

It’s difficult to understand here, but the direct option of cleaning pike perch using a high-pressure hose is today one of the most well-known methods among all.

The only condition is that it is not difficult to properly remove scales from the carcass for further frying; this will be possible especially for pike perch weighing up to 1 kg. In other situations, it is better to choose a different skinning option.

The cleaning option using a high-pressure hose is perfect for all owners of summer houses and country cottages, where it can be installed without any difficulties.

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Algorithm of actions:

Transfer the carcass to a cutting board.
While holding the walleye carefully, turn on the water using a high pressure hose.
Treat the fish from the entire scaly layer, removing it with a stream of liquid coming from a hose. All this will need to be done by choosing this method.

How to cook pike perch according to original recipes?

Having learned how to cook pike perch, you can expand both the children's menu, the dietary menu, and the everyday menu. Fish contains a lot of phosphorus, iron and calcium. The recipes are interesting and varied: fish is baked, fried, stewed in a slow cooker, microwave oven or steamed. Pike perch goes well with cheese, cream, tomatoes, mushrooms, vegetables, cereals and legumes.

Boiling water

Using boiling water to clean pike perch helps to easily remove mucus from the skin. When a carcass is scalded, the scales lose contact with the skin, and they can be removed quite simply.

But when using this method, you must follow some rules:

Do not scald with boiling water.
Do not put the carcass in hot water for more than 30 seconds.
After scalding, clean in cool water.

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Heat enough water in a container so that it completely covers the fish. The liquid must be brought to a boil. Carcasses 1 pc. weighing up to 1 kg. put in a basin, waiting about 30 seconds. It is possible to pull it out and try to remove the scales with a knife: if it is difficult to remove, repeat the manipulation.

It is easier to transfer a small fish into a container for scalding a couple of pieces at once, and then quickly pour out the hot liquid and wash the pike perch with cool water. Large fish are transferred to a flat surface (for example, in a sink, bathtub) and scalded with boiling water, checking how the scales are removed.

When using this option, it is important not to overexpose the skin of the carcass, otherwise it will tear during cleaning.

About cleaning with boiling water

Many housewives pre-douse pike perch with boiling water. If you don't know how to clean fish this way, do the following. At the very beginning, bring the required amount of water to a boil. Then place the fish in this container for a few minutes. It is very important not to overdo it. With fish overexposed in boiling water, the scales will be removed from the skin. Next, the pike perch is removed from the vessel and cooled. To do this, simply place it under running cold water. The fish is then cleaned using a scraper. Judging by the reviews, after a short cooking in boiling water it will be much easier to remove the scales. You can also clean perch and pike using boiling water.

Spoon

To properly remove scales, place the carcass on a board and prepare a spoon. You hold it outward with a notch. You need to process with smooth manipulations from the top to the tail of the pike perch against the growth of scales. Pry them onto the fish with the edge of a spoon. The manipulations are similar to how in childhood you dug out parts from the sandbox. This makes it easy to remove the skin from fish weighing 2 kg or more.

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How to properly prepare for stuffing

Cut off the fins with kitchen scissors.
We clean the carcass from scales.
From the side of the belly we do not completely cut the head, while cutting the spinal bone.
Using your fingers, carefully separate the skin from the meat and remove it towards the tail.

We remove the skin with a “stocking”

We recommend cleaning fish with work gloves to avoid injury to your hands.

Using the tips outlined above and acquiring skills in cleaning and cutting up pike perch, you can quickly cope with this procedure without spending a lot of effort. Let dishes made from this tasty and healthy fish become a frequent guest on your table.

Today, according to sociologists, one of the most favorite hobbies of Russians is fishing as a good way to take a break from the bustle of the city, and at the same time catch the desired fishing trophy (well, so that you can later show off to your fellow fishermen). But if almost all men love to fish, then not everyone can master the ability to clean it properly. Some “delegate” this process to their family: wives, mothers, daughters.

They say, I brought the booty, and preparing it is your woman’s business. Thus, housewives may find themselves in shock: how to clean pike perch, perch or other fish with a minimum of effort, because some species have scales that are difficult to cut? And that's putting it mildly!

Gutting rules

When the external processing procedure is completed, butchering the carcass continues the evisceration process. Here it is necessary to remove the gills and internal organs. The peculiarity of freshwater fish is the presence of a gall bladder. It cannot be damaged, so the belly must be cut carefully.

Place the pike perch on a board and hold it by the gill covers with one hand. Using a sharp knife, cut the skin at the base of the head on the ventral side. Insert the tip of the instrument into the cut and move from the top to the bottom, without inserting the knife into the abdomen more than 5 mm.

Method of opening the abdominal cavity:

To cut a pike perch, you need to place it on its side, with its lower part facing you, with its belly to the right.
Hold your head with one hand.
With a knife in the other hand, remove part of the skin and fillet from the belly (5 mm thick).

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After opening the abdomen using a convenient method, carefully remove its contents by hand, cut out the intestines and esophagus. Remove the gills. If there is caviar, it can be set aside and used in the diet.

Wash the fish and remove the inner film from the surface of the abdomen. It may contain a bitter aftertaste and ruin the treat. Wash the carcass again and proceed to cutting and cooking.

How to gut

As soon as you finish processing and remove the scales from the fish, clean up the work surface. Next, take a knife in your hand and, placing the pike perch belly up, begin to cut the fish with a sharp movement towards the head. Make sure that when cutting fillets or removing gills, you do not accidentally touch the gallbladder.

A black stripe runs along the spine. This is blood that has dried. Remove it, then rinse the carcass.

Filleting

How to cut fish yourself is described below. The method is simple, no one will have any problems if you strictly follow the sequence of actions.

Prepare a special fillet knife. If you don’t have it at hand, use a narrow, long knife to cut the pike perch. The only condition is that it must be really sharp.
Cut off the fins. This must be done carefully.
Rip the belly of the fish towards the tail from the base of the head.
Remove the film and entrails, as is done for frying seafood.
Make a deep cut along the back of the pike perch. He must reach the ridge.
At the base of the head, on the belly, make a new cut. Next you need to cut it as follows. Right from the place where the cut was made, the meat is pryed off, the knife sharply turns flat, strictly parallel to the ridge.
Next, cut the meat along the ridge. To do this, you need to turn it at an angle of approximately 35 degrees towards the head from the tail.
Turn the fish over and repeat all the steps that were done on the first side.
The fish fillet, tail and ridge will remain on the board.
From the side where the meat of the fish is, not the belly, pry up a row of bones and cut off.
Place half of the pike perch on the board using scales.
Cut the fillet from the skin by prying the meat with a knife. It is important to hold the knife flat at this moment.

If you have pike perch at home, cleaned and without bones, housewives usually have no questions about what tasty dish to prepare from it. There are many recipes on the Internet and in cookbooks for truly delicious dishes that will please everyone.

Features and value of pike perch

Tasty and healthy fish

Pike perch is a predatory freshwater representative of the perch family with an elongated, sharp head and two dorsal fins with spiny processes on an elongated body. The fish has sharp fang-like teeth on its jaws.

Pike perch is valued for its white, tender and non-bony meat. Fish is a source of vitamins and microelements and easily digestible protein. Pike perch meat contains a unique chemical composition that normalizes blood sugar levels, improves the condition of mucous membranes and skin, and also prevents endocrine disorders, helping to prevent and treat nervous and cardiovascular diseases. Pike perch meat is a dietary product, useful for people who are obese, sick or have had a disease.

In cooking, pike perch has found wide application for preparing a variety of dishes.

The process of cleaning pike perch for those who do not have experience and dexterity in this matter can be a difficult test. To clean pike perch, you can use a knife, special commercially available scrapers, a vegetable peeler with a longitudinal blade, or a hand-made device using glass bottle caps or an old kitchen grater.

DIY

How to cook pike perch deliciously?

Pike perch meat is not fatty and is classified as a dietary product. Fish has a high nutritional value: in total, the pulp contains 20% amino acids (of which 8% are essential), more than 17% proteins, a rich mineral composition: potassium, iodine, phosphorus and others.

Dishes made from pike perch are varied - you can make fish soup, cutlets, grilled or smoked from it.
Unusual pike perch dishes in the oven: rolls, pies, casseroles with vegetables and stuffed fish options.
Spicy or sweet and sour sauces will complement any pike perch dish with vegetables.
It is important to strictly adhere to the requirements, proportions, time and temperature of heat treatment.
It is recommended to eat fish for dinner and use it in children's and dietary diets.
When properly prepared and beautifully served, pike perch is also suitable for a festive table.

How to clean pike perch?

Several methods and tricks from experienced cooks and fishermen will help you quickly figure out how to clean pike perch. The difficulty of removing scales in the traditional way is that they scatter all over the kitchen.

You can avoid a mess by using a deep bowl of water. Clean the fish under running water or in a filled basin.
The “salt method” is very convenient. You need to sprinkle the fish with salt so that it does not slip in your hands. The direction of movements is against the growth of scales, you need to start from the head.
Boil water and scald the carcass. The scales will soften and easily fall away from the skin. It is important not to overcook the fish so that the skin does not cook, then the scales and skin will be removed together.
It is convenient to use a four-sided grater. Rub towards the head. First remove the fins and hold the fish by the tail.
The day before you cook the pike perch, rub the carcass with salt and leave it in the refrigerator overnight. Salt will absorb mucus and soften the scales. In the morning, the stratum corneum can be easily removed.

How to cut pike perch?

Before preparing pike perch fillet, you need to carry out cleaning procedures and removing the entrails. Wash the carcass thoroughly and dry it a little.

From the head of the fish, move the knife along the ridge to the tail.

To fry pike perch in batter, you don’t need a recipe; everything is done very simply and clearly. This wonderful dish is served piping hot to enjoy the wonderful crispy shell and tender flesh. Inside, the fish remains very juicy and appetizing; you can serve it with chopped green onions and sprinkled with lemon.

pike perch fillet - 500 g;
milk - 100 ml;
egg - 1 pc.;
juice of ½ lemon;
flour - 3-4 tbsp. l.;
salt, spices.

Sprinkle the fillets with salt and spices.
Add juice, stir.
Beat the egg and salt with a fork. Pour in milk, add flour in parts.
Dip the fish in the batter and fry over medium heat until golden brown.

Pike perch cutlets - recipe

This fish does not have small bones, so its fillet is perfect for making pike perch fish cutlets; the recipe is very simple. You need to add lard to the minced fillet to make the dish juicy, and add onions and garlic for taste and aroma. From half a kilogram of fillet you don’t get very many cutlets, about 8-10 pieces.

pike perch - 400 g;
lard - 100 g;
onion - 150 g;
garlic - 3 cloves;
yolk - 1 pc.;
breading - 5 tbsp. l.;
bread - 100 g;
water - 50 ml;
salt pepper.

Soak the bread in water.
Pass the fillet through a meat grinder.
Twist the soggy bread, squeezing out the water, lard, onion and garlic. Add the yolk.
Salt, pepper and stir.
Make cutlets and bread them.
Fry on both sides, add a little water and simmer for 10 minutes.

How to cook pike perch in the oven

Tender fish and baked potatoes are the perfect dish for a family dinner or entertaining guests. This recipe can also be used to prepare a large carcass by cutting it into pieces. Pike perch fillet in the oven, recipe with cheese, can be supplemented with any spices, but it will also be delicious with just salt and pepper. Sour cream and butter will make the fish flesh tastier, and the cheese crust will add piquancy to the dish.

pike perch - 400 g;
potatoes - 400 g;
onion - 2 pcs.;
sour cream - 2 tbsp. l.;
vegetable oil - 2 tbsp. l.;
butter - 50 g;
gouda - 50 g
salt, spices, herbs.

Before you cook the pike perch fillet, you need to prepare the vegetables.
Saute the onion until soft.
Finely chop the greens. Stir and season with salt.
Place half on the bottom of the greased pan.
Rub the pike perch with salt and pepper. Place on top of vegetables.
Cut the tubers in half and fry on one side.
Place potatoes. Coat the top of the pike perch with sour cream, add salt and pepper to the potatoes. Place pieces of butter on top of the fish and potatoes.
Cover with foil and bake at 200 degrees for 40 minutes.
5 minutes before readiness add grated cheese.

How to cook stuffed pike perch?

Incredibly tasty stuffed pike perch, the recipe for which is offered below. It can be prepared for the lunch table, or for dinner, given its low calorie content, it will harm the figure. You need to rinse the fish well and dry it in advance. Trim spiny fins and gills. The finished treat should be served immediately to the table while it is hot.

pike perch - 400 g;
onion - 2 pcs.;
carrots - 1 pc.;
green peas - 50 g;
lemon – ½ piece;
oyster sauce – 1.5 tsp;
salt, dried thyme, black pepper;
sunflower oil - 3 tbsp. l.

Rub the fish with oyster sauce, salt, pepper, and thyme. Leave for 30 minutes.
Grate half the carrots, cut one onion into quarter rings.
Mix onions, carrots, peas in a plate. Season with salt and pepper.
Fill the belly of the fish. Place in the form. Drizzle with oil.
Cut the second onion into circles and the remaining carrots. Add to fish.
Place lemon slices on top.
Cover with foil and bake at 180 degrees. 1,5 hour.
Remove the foil and brown under the grill.

Pike perch soup - recipe

The following recipe for pike perch soup is the simplest, since the soup is prepared by fishermen right on the shore from the fresh catch. Pike perch has the most delicate flesh, there are few bones, and large specimens even have a little fat on the abdomen, which is also used in the recipe for a rich broth. Vodka is not noticeable in the dish, it removes the smell of river fish, which many people do not like, it disinfects the water, because on the shore fish soup is cooked from river water, and vodka also adds spice.

pike perch - 600 g;
potatoes - 4-5 pcs.;
onion - 1 pc.;
water - 2 l;
vodka - 50 ml;
salt - 1 tsp;
black peppercorns - 7 pcs.;
dill - 5 sprigs;
bay leaf - 1-2 pcs.

Place the water on the fire and bring to a boil.
Peel and coarsely chop the potatoes.
Finely chop the onion.
Add potatoes and onions to the water, cook for 10 minutes, add pepper.
Add fish, salt and cook for 10 minutes.
Pour in vodka, salt, season with dill and laurel.
Cover with a lid and leave for 10 minutes.

Heh from pike perch - recipe

Pike perch heh is the best recipe for making fresh fish. Tender white meat, when properly prepared, produces a rich, bright-tasting appetizer. The dish will become incredibly tasty, juicy, rich, with spicy, sweet and sour and pronounced garlic notes. The fillet must be carefully checked to ensure there are no bones. The finished heh is served in herring bowls, garnished with herbs.

fillet - 350 g;
carrots - 1 pc.;
onion - 1 pc.;
vinegar 9% - 3 tbsp. l.;
oil - 50 ml;
salt - 0.5 tsp;
pepper - 2-3 pinches;
coriander seeds - 3 pinches;
garlic - 1 clove;
allspice – 3-4 peas;
bay leaf - 2 pcs.;
greenery.

Cut the fillet thinly.
Add onion half rings.
Pour in vinegar, salt and pepper. Stir and leave for 1 hour.
Grate the carrots, fry with coriander seeds, add crushed garlic. Fry for 1 minute.
Pour the frying mixture (with oil) over the fish. Add bay leaf, allspice peas and stir.
Place in the refrigerator overnight.

How to make aspic from pike perch?

Jellied pike perch is an excellent appetizer for a festive feast. Does not require culinary skills. The dish is low in calories, light, healthy, incredibly beautiful and incredibly tasty, and also very budget-friendly. For cooking, fish fillet is used; you can make it yourself or buy an already cut carcass.

pike perch - 1 kg;
carrots - 1 pc.;
onion - 1 pc.;
bay leaf - 2 pcs.;
salt pepper;
gelatin - 2 tsp;
black peppercorns - 4 pcs.

Make broth from the bones of the ridge and head.
Add peeled carrots and onions. Bring to a boil, skimming off the foam.
Cook for 30 minutes. At the end add black peppercorns and bay leaves. Salt and pepper to taste. Strain the broth.
Cut the pike perch fillet into small pieces. Cook in strained broth for 10 minutes.
Remove the boiled fish from the pan and cool. Strain the broth.
Soak gelatin in cold water for 15 minutes.
Add to the hot broth and stir until completely dissolved. Cool the broth.
Place the boiled fillet on a plate and pour in the broth.
Wait until it hardens and put the dish in the refrigerator.

Stewed pike perch with vegetables - recipe

Simple stewed pike perch in a slow cooker - recipes that are distinguished by the most hassle-free process. This option is prepared in two stages: first, fish and vegetables are fried in a frying pan, then simmered in the appliance. The dish is served as a hot dish with a side dish of potatoes or any porridge, but given the rich vegetable composition, you can serve the treat yourself.

pike perch – 500 g;
onion – 100 g;
sweet pepper – 450 g;
tomatoes – 450 g;
eggplant – 150 g;
butter – 50 g;
salt, lemon pepper, ground coriander;
bay leaf – 2 pcs.

Salt and pepper the chopped fish. Fry until golden brown.
Fry onion half rings. Add eggplant slices. Stir.
Throw in pepper strips.
Peel the tomatoes, chop them, add them to the pan. Fry for 5 minutes.
Place vegetables in a bowl. Season with spices.
Add fish. Cook on “Stew” for 20 minutes.

Pike perch in Polish - a classic recipe

Pike perch in Polish, recipes for preparing the dish have been known since Soviet times. The main secret of the dish is the egg-butter sauce. You can use fillets, steaks, and whole fish. Vegetables are taken in any quantity - the main thing is to create a “vegetable cushion”. When serving, the fish is generously poured with sauce on top and decorated with herbs. The best side dish is boiled potato puree.

pike perch fillet – 2 pcs. (400 g);
onion – 1 pc.;
carrots - 1 pc.;
white wine – 100 ml;
laurel - 2 leaves;
salt;
mustard seeds, black and allspice - 4-5 pcs.

boiled eggs – 3 pcs.;
butter – 100 g;
salt, ground black pepper, herbs.

Chop the carrots and onions, add laurel, mustard and peppers, pour in 0.5 liters of water.
Bring to a boil, add salt. Cook for 20 minutes.
Add wine and cook for another 5 minutes.
Place the pike perch in a saucepan, pour in the already strained broth and put on the fire. Cook for 10 minutes.
Melt the butter, skim off the foam, add chopped eggs and herbs.
Salt and pepper the sauce.
Place the fillets on plates, add sauce and serve.

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