Pike perch stewed with vegetables

Pike perch stewed with vegetables

Ingredients

Pike perch fillet – 300 g;

Onion – 1 piece;

Celery root – 20 g;

Leek – 10 g;

Bell pepper – 1/2 pcs;

Tomato paste – 1 tbsp;

Pepper - to taste;

Vegetable oil for frying.

• 47 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step-by-step recipe with photos

Pike perch is a tasty fish with few bones, so eating it is a pleasure. Now I suggest stewing pike perch with vegetables, try it, it turns out very spiritual. The dish is independent and no longer requires any side dishes.

Cut the pike perch fillet into portions, add salt and pepper and roll in flour.

Lightly fry in a frying pan heated with oil. Transfer the fried pike perch to a plate and set aside for now.

Let's start frying the grated carrots.

Add chopped onions to it.

and celery root cut into strips.

Fry the vegetables for 10 minutes.

Then add chopped peppers and leeks to them.

Tomato paste and a glass of water.

Add salt to taste, add the fried pike perch, cover with a lid and simmer over low heat for 5 minutes.

The dish is ready, bon appetit!

Pike perch stewed with carrots and onions

Warm fish without bones! A real dinner in one dish! Pike perch stewed with carrots and onions is a dish that can be served with any side dish, but especially with mashed potatoes. Eating fish virtually without bones is a pleasure, and tender vegetables completely complement its taste.

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Ingredients and how to cook

ingredients for 2 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 45 min

manufacturing method

We clean the thawed pike perch carcass, remove the head and gut it. Remove the fillet and leave the skin on. It will allow the pieces to retain their shape and look presentable in the finished dish. There are virtually no bones in pike perch, so once you remove the backbone, you don’t have to worry about it anymore.

Cut the fillet into portions, add salt and pepper. Pour flour into a plate and roll fish pieces on all sides. In a frying pan with a thick bottom, heat the vegetable oil and fry the pieces of pike perch on each side until golden brown. Place on a plate and leave for a while.

Peel carrots, onions and celery. Bell pepper (it’s best to take a reddish one), remove the seeds. Cut the onion into rings, grate the carrots on a large grater, and cut the celery into thin strips.

Add a little more vegetable oil to the pan, add the vegetables and fry for 10 minutes, stirring occasionally. During this period of time, the pieces will become soft and change color slightly.

Cut leeks and bell peppers into half rings. Add to the rest of the vegetables and stir. Pour in water and a spoonful of tomato paste, stir again, and bring to a boil.

Once the mixture has boiled, add salt and ground pepper and place the fish on top. Reduce heat to low, cover with a lid and simmer for 5 minutes. After the first frying, the pike perch is already one hundred percent ready; it needs stewing with vegetables to soak in the flavor and juice from the vegetables and soften slightly. You should not increase the stewing time, otherwise there is a high risk of the fish falling apart and the dish losing its restaurant appearance.

Pieces of pike perch should be served hot. First, lay out a thick layer of vegetable pad, a few pieces of fragrant, snow-white fish on top and serve immediately, with green onions for decoration and contrast of taste.

You can serve the fish either without the help of others or by adding any side dish to your taste.

Steamed pike perch stewed with vegetables in sour cream in a frying pan. A unique restaurant dish for a formal table

In our retail outlets, fortunately, you can purchase not only frozen fish, but also steamed fish. You can fry it, cook fish soup from it, or you can create something more exciting. Now we will prepare a sophisticated, restaurant dish of pike perch stewed in sour cream with vegetables in a frying pan.

I recommend trying this recipe for lovers of the freshest fish.

Manufacturing

Let's take two small pike perch, cut off the prickly fins with scissors so as not to get hurt when cleaning and cutting the fish, clean the fish from scales, gut it, cut off the head and tail and wash it well.

For our dish, we will fillet the pike perch . To do this, place the fish on a cutting board, create an incision along the ridge and carefully separate the meat from the skeleton. Then we remove the small bones with our hands or tweezers.

Wash the purchased fillet, dry it with a cardboard towel, cut it into pieces about 7-8 cm wide, sprinkle them with fish seasoning, salt and set them aside.

Peel the carrots, wash them, cut them into strips and place them in a frying pan, where we begin to simmer them over medium heat with a small amount of olive oil.

Peel the onions, wash them, cut them into small cubes and combine with carrots.

Wash the fresh tomatoes, pour boiling water over them, remove their skins, cut into small cubes and place in a frying pan.

Add one teaspoon of sugar, salt to taste, a pinch of dry basil to the vegetables and simmer over medium heat with the lid open until all the liquid has evaporated. Then add sour cream to the vegetables, mix well and remove from heat.

Grease the bottom of another frying pan with sour cream, moderately place pieces of pike perch on it, place vegetables with sour cream on top and place the frying pan on high heat for 1-2 minutes. Then reduce the heat and continue to simmer the contents of the pan over low heat for another 20 minutes. It is better to serve pike perch with mashed potatoes or a side dish of rice . Bon appetit!

Pike perch dishes, Fish stew

Recipes for main courses → Fish dishes → Stewed fish

Pike perch dishes

I love fish, especially pike perch. How good it is with vegetable marinade sauce!

Not a bad savory dish for the second course - fish with white beans.

Now we suggest preparing one of the fish curry options. The dish is very simple to make and has an inimitable taste. Making this dish will not take you much time, but you will literally enjoy it!

Stewed fish in tomato sauce with vegetables is a tasty and easy-to-make dish. You can cook any kind of fish this way, the main thing is that it is not bony. Most often this dish is prepared from hake, pollock or pike perch.

The fish in the sauce came out very tasty. Juicy and moderately spicy. Cool even tastes better.

A good recipe for fish lovers. Easy to prepare and quick to eat.

The recipe for stewed pike perch with potatoes is a hearty dinner for the whole family.

This recipe is for fish lovers. Stewed cabbage with fish is a good solution for a Lenten Sunday lunch.

Would you like some tasty fish for lunch? Yes please! I recommend using this recipe to prepare fillets of any sea fish or non-bony river fish, for example pike perch.

Pike perch is a fairly lean fish, but the marinade does true miracles with it. I advise you to cool the finished dish and let the fried pike perch soak in the marinade for 5-6 hours in the refrigerator.

Fish in tomato sauce with vegetables is quick and easy to prepare. This fish tastes similar to canned fish in tomato and can be stored in the refrigerator for 3-4 days without problems.

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