Pike perch under the marinade is a classic recipe. Pike perch under marinade recipe Dishes from pike perch under marinade step by step

Fish selection:

Fish with white flesh is ideal for cooking under the marinade. It is nutritious but low in calories. The meat is dense and fragrant, rich in protein. It is important that sea fish, due to the fact that it is gutted directly into the sea, does not have a pungent odor. Several recipes can be used to cook fish.

It all depends on which base you choose. You can boil it, you can fry it. But most importantly, remove all the bones before combining with the marinade. Only pulp should remain. Peeled kilogram of fish, it is necessary to cut, add salt and pepper, roll in flour. The pieces prepared in this way are fried until golden brown in olive oil or sunflower oil.

The fish must be well cooked.

Marinade: preparation

It's time for the marinade. 3-4 carrots should be rubbed on a grater, two large-sized onions cut into half rings, after the fish, fry everything in oil.
Add a glass of tomato paste to the fried vegetables and simmer for no more than seven minutes, then add a quarter glass of water and simmer for another 5 minutes. If desired, water can be replaced with fish broth.
The next step is spices. It is recommended to add 2 teaspoons of sugar, allspice, cloves, bay leaf to vegetables. Simmer until ready for about 10 minutes.
If you want the marinade to be spicy, you can add 50 grams of vinegar. When everything is ready, fish and marinade are laid out in layers in a saucepan. It is desirable that the marinade layer be thicker, then the fish will be more soaked and tastier. Then everything is sent to the preheated oven for 10-15 minutes.
Marinade and fish become one. After removing the stewpan from the oven, it must be cooled, and then put in the refrigerator for 5-6 hours. Ideal if it stays in the cold overnight. By the way, the stewpan can be kept not in the oven, but simmer over low heat.

Marinated fish in the oven

Marinated fish in the oven is a versatile dish. Perfect for family dinners and special occasions. This is both a hot dish and an appetizer - as your heart desires. You can cook quickly. It turns out exquisitely if you add a few oriental touches to the traditional marinade. You need to take a kilogram of fish fillet, rinse, cut into pieces. The size is arbitrary, it all depends on which portions are preferable, large or small.

Put the prepared fish on a baking sheet, which is thickly oiled. Preferably creamy.
The marinade is prepared separately. A few tablespoons of ketchup are mixed with 3 tablespoons of lemon juice (preferably freshly squeezed), one tablespoon of ground ginger, fish seasoning and salt are added.
The fillet laid out in the form is abundantly smeared with marinade, oranges are laid out on top, which are previously pitted.
The tray is placed in the oven. After 20 minutes, you need to get the form, put the grated cheese on top and send it back to the oven so that the cheese melts. Two or three minutes is enough.
Before serving the dish, you can pour everything with melted butter. Fish cooked in the oven under the marinade, according to this recipe, is good both cold and hot.

Would you like to diversify the festive table and surprise your guests? Offer them a delicious and beautiful cold appetizer - marinated pike perch. Well, I'll tell you how to cook it!
Cold appetizers are an indispensable element of any feast. Each housewife tries to cook something special. What exactly to serve guests, how to surprise them? Cook pike perch under the marinade! Healthy, tasty and incredibly easy - just what you need. Read the recipe for pike perch under the marinade with a photo.
Servings: 6-8
A simple recipe for pike perch under the marinade of Russian cuisine step by step with a photo. Easy to cook at home in 1 hour 30 minutes. Contains only 42 kilocalories.

Preparation time: 10 minutes
Cooking time: 1 h 30 min
Amount of calories: 42 kilocalories
Servings: 10 servings
Reason: For the holiday table

Complexity: Easy Recipe
National cuisine: Russian kitchen
Dish type: Snacks

Ingredients for six servings
Pike perch - 1 Kilogram
Carrot - 100 Grams
Onion - 100 Grams
Water - 1 glass
Tomato paste - 2 tbsp. spoons
9% vinegar - 1/1, Teaspoons
Sugar - 1 Art. a spoon
Vegetable oil - 0.5 cups
Flour - 3 Art. spoons
Salt, spices - - To taste

Step by step cooking
Peel the carcasses of small zander from scales, remove the insides, heads and tails and rinse well.
Then fry the fish carcasses a little in a pan. Put the fish in a mold and prepare the marinade.
To prepare the marinade, fry the onion cut into half rings and the carrot grated on a coarse grater in 3 tablespoons of vegetable oil. Add tomato paste, vinegar, fry for 3 minutes and then pour in hot water. Add salt, spices, sugar and remove from heat. Pour the marinade over the fish and put in the oven for 5-10 minutes.
Cool the dish and put it in the refrigerator. Serve cold. Bon Appetit!

Would you like to diversify the festive table and surprise your guests? Offer them a delicious and beautiful cold appetizer - marinated pike perch. Well, I'll tell you how to cook it!
Cold appetizers are an indispensable element of any feast. Each housewife tries to cook something special. What exactly to serve guests, how to surprise them? Cook pike perch under the marinade! Healthy, tasty and incredibly easy - just what you need. Read the recipe for pike perch under the marinade with a photo.
Servings: 6-8
A simple recipe for pike perch under the marinade of Russian cuisine step by step with a photo. Easy to cook at home in 1 hour 30 minutes. Contains only 92 kilocalories.

Preparation time: 9 minutes
Cooking time: 1 h 30 min
Amount of calories: 92 kilocalories
Servings: 6 servings
Reason: For the holiday table

Complexity: Easy Recipe
National cuisine: Russian kitchen
Dish type: Snacks

Ingredients for three servings
Pike perch - 1 Kilogram
Carrot - 100 Grams
Onion - 100 Grams
Water - 1 glass
Tomato paste - 2 tbsp. spoons
9% vinegar - 1/1, Teaspoons
Sugar - 1 Art. a spoon
Vegetable oil - 0.5 cups
Flour - 3 Art. spoons
Salt, spices - - To taste

Step by step cooking
Peel the carcasses of small zander from scales, remove the insides, heads and tails and rinse well.
Then fry the fish carcasses a little in a pan. Put the fish in a mold and prepare the marinade.
To prepare the marinade, fry the onion cut into half rings and the carrot grated on a coarse grater in 3 tablespoons of vegetable oil. Add tomato paste, vinegar, fry for 3 minutes and then pour in hot water. Add salt, spices, sugar and remove from heat. Pour the marinade over the fish and put in the oven for 5-10 minutes.
Cool the dish and put it in the refrigerator. Serve cold. Bon Appetit!

Pike perch marinated with vegetables is a truly valuable, tasty and very healthy dish, and now, according to the recipe, we will cook it correctly, preserving all its useful properties. But first, let's make a small digression and tell you what is such a great value and usefulness of this product.

Pike perch has the appearance of ray-finned fish and belongs to the perch family, the average weight is 200-400 grams and the size is 45-50 cm, but sometimes there are individuals reaching more than a meter. The meat of this fish, just imagine, contains all 20 amino acids necessary for the normal functioning of the human body, and 8 of them are indispensable! So besides this, pike perch meat has a lot of useful minerals such as magnesium, iodine, potassium, phosphorus and many others.
In combination with a vegetable marinade, pike perch becomes a huge find for a person in the autumn-winter period, when minerals, vitamins and amino acids are so needed.

Something we are distracted, let's start cooking, we need:
1) Pike perch whole fish
2) Medium onion - 1 pc.
3) Medium carrot - 1 pc.
4) Medium tomato - 1 pc.
5) Tomato paste - 2 tbsp. spoons
6) Salt, pepper to taste
7) Lemon and olives for garnish

In the beginning, you need to process the fish, and for this we do the standard procedure - we cut off the head, tail, fins and clean it from scales. We make an incision along the entire fish, take out the intestines and thoroughly rinse everything in water. After processing the fish, it is necessary to cut it into medium pieces, approximately as in the photo.

Now, we take the vegetables indicated in the ingredients, wash them from dirt and peel them. And then we begin to chop and start with the onion, cut it into half rings.

Cut the carrot into medium neat strips.

A tomato can be cut a little larger than an onion, it should turn out like this.

Now we take a frying pan and heat it up well on gas. Pour frying oil into the bottom of the frying pan and lay out the chopped pieces of fish to fry.

The fish should not be fried a little, as it will then languish under the marinade. We fry so that the fish meat just grabs and does not fall apart, literally 3-4 minutes on each side is enough.

For now, we put the fried pieces aside and begin to fry the chopped vegetables one by one and start again with onions. Fry until golden brown.

Now fry the carrots, about 4-5 minutes.

We mix onions, tomatoes, carrots and put two tablespoons of tomato paste on top and fry it all for 7 minutes, stirring occasionally.

And finally, we take a small saucepan, lay out and distribute the fish on the bottom, cover it with fried vegetables on top, fill it with water and first bring to a boil, and then simmer over low heat, for a total time of 15-20 minutes.

Boiling occurs after about the first 5-7 minutes, and then put on a small fire and the rest of the time the lid should be closed. The finished dish can be decorated with lemon and olives, this is how pike perch looks like under the marinade, by the way, you can cook mashed potatoes for fish.

Calorie content - 64.8 kcal. , fats - 2.9 g, proteins - 5.2 g, carbohydrates - 4.8 g.

Pike perch is a tasty and healthy fish. Having supplemented it with a marinade, we get a dish for the solemn table. It does not take long to prepare, but is eaten with great appetite.

Key Components

Whichever recipe is chosen, the main ingredients will be the same:

a fish;
carrot;
vegetable oil;
tomato paste;
greenery;
salt, spices.

Some cooking options require starch, mayonnaise.

"boiled" recipe

Boil pike perch in salted water. For flavor, you can add bay leaves and black peppercorns to the broth. Cooking will take about 15 minutes. Then the boiled pieces should be put on a plate. While the fish is cooling, you can start preparing the marinade. If the dish needs to be prepared quickly or the hostess does not have a carload of time, then the marinade can be done along with cooking the fish.

It is necessary to cut the onion into half rings and grate the carrots on a coarse grater. In a glued frying pan, fry the chopped ingredients in vegetable oil. Then pour diluted 100 g of tomato paste in boiled cooled water. You can dilute the concentrated product with the broth in which the fish was cooked.

Let the mass boil, reduce the fire. Next, you need to disassemble the fish into small slices and place it in the marinade. You can add chopped garlic, spices to taste. Slowly mix the mass and leave on low heat for 2-3 minutes. Then let the fish soak well in the marinade in a frying pan under a closed lid. Pike perch in this form, sprinkled with herbs, can be served with mashed potatoes.

Fried pike perch under marinade

Such fish will be less useful, but will boast a richer taste. Cut the pike perch into portioned pieces and fry on all sides in vegetable oil. Chop onions and carrots, fry until golden brown. Then, as in the previous recipe, diluted tomato paste is poured in. After boiling, you need to enter the next ingredient - 2 tbsp. l. starch diluted with water. Some housewives do not add starch, but put a tablespoon of mayonnaise in the marinade.

It is advisable to put the pieces of fish on an oblong dish. Pour warm marinade evenly over it, as if hiding under the mixture. From above, you can sprinkle the fish with chopped herbs - cilantro, basil, parsley.

The recipes are quite simple and do not require sophisticated or expensive ingredients, but this does not affect the taste of the dish at all.