How long to cook perch?

Boil whole perch for 10 minutes after boiling water. Remove the resulting foam with a slotted spoon.

In a double boiler, boil the whole perch for 15 minutes .

How to cook perch fish soup

Products Perch – 1 kilogram Potatoes – 6 pieces Onion – 2 heads Carrots – 1 large Black pepper – 7 peas Dill greens – a small bunch Lavrushka – a couple of leaves A small piece of butter Lemon, salt, ground pepper, herbs – to taste Cooking soup Gut and clean the perch, cut into pieces, pour cold salted water, put to cook over low heat for 30 minutes. Peel and cut the onion, add to the fish. Cook for 20 minutes. Peel, grate the carrots on a coarse grater, fry and add to the fish. Add salt, pepper and bay leaf, cook for another 10 minutes. Add diced potatoes, butter, finely chopped greens to the perch ear. Cook for another 20 minutes, leave for another 25 minutes. What to serve with perch ear?– Serve sprigs of dill and parsley, soy sauce, thinly sliced ​​lemon, garlic and boiled eggs . Boiled rice and mashed potatoes are great for garnishing fish . How to cook perch fish soup in a slow cooker Cut the fish and cut into pieces. Wash, peel and chop vegetables, wash and chop herbs. Put vegetables, fish and greens in a slow cooker, salt, pepper, lay out a bay leaf. Fill the pot with water and close the lid. Set the multicooker to the “Extinguishing” mode, cook for 2 hours. Add oil 5 minutes before the end of cooking.

See also how to bake river perch in the oven and general rules on how to cook fish soup and how much to cook fish soup from different fish.

How to clean perch

1. Cut off the perch head with a knife, then cut off the fins with kitchen scissors. 2. Remove the skin with the scales with a knife. 3. Make an incision along the belly with a knife. 4. Remove the insides of the perch. 5. Wash the perch inside and out. Calorie boiled perch – 117 kcal / 100 grams. The cost of frozen perch is from 250 rubles / 1 kilogram (on average in Moscow as of July 2019). The river perch season is in January-February, then the cost of this fish is significantly reduced. Fry perch for 7 minutes on each side over medium heat without a lid. The shelf life of boiled perch is 3 days in the refrigerator. choose perchin the store it is necessary, paying attention to the eyes (light and transparent), the fins should be reddish, the scales should be without depressions, with frost on the surface. The tail of a river perch should be straight. When buying a frozen perch fillet, you need to pay attention to the glaze content – no more than 5%, river perch meat should be white, with a reddish tint. When steaming river perch, you can overlay slices of onions and carrots – you get a ready-made and very healthy dish. In Russian cooking, river perchknown since 1704, the etymology of the word leads to associations with “big-eyed fish”, and the outdated word “eye” means exactly “eye”. Boiled perch is a dietary dish that does not contain carbohydrates at all. Boiled perch is necessary in the diet to normalize the functioning of the brain (vitamin B12), skin and bone health (vitamin PP).