Cook pike perch pieces for 10-12 minutes after boiling.
Boil pike perch in a slow cooker for 15 minutes in the “Steaming” mode.
Boil pike perch in a double boiler for 15 minutes.
Ear from zander
Pike
perch fillet – 1 kilogram
Potatoes – 3 pieces
Tomatoes – 2 pieces
Onion – 1 head
Parsley root, lavrushka, peppercorns, herbs, salt – to taste
Butter – a cube with a side of 3 centimeters
How to cook the fish soup
1. Wash and gut the zander, remove the fins and remove the scales, gut, cut into pieces.
2. From the heads and tails, boil the goat broth for 20 minutes, remove the foam and cook at a low boil.
3. Peel the onion, cut it and add it to the pan with pike perch.
4. Finely chop the parsley root, peel the carrots, put them into the broth along with herbs and seasonings.
5. Boil the broth for another 25 minutes, then strain the broth.
6. Peel and chop the potatoes into large cubes, put in an empty broth.
7. Put pieces of fish into the broth, after boiling, cook for 15 minutes.
8. Cut the tomatoes and add to the ear, cook for 1 minute.
Turn off the fire, leave the zander fish soup for 10 minutes. Serve zander fish soup, sprinkled with finely chopped herbs, with a piece of butter.
bay pike perch
Products
Heads and tails of pike perch – half a kilo
Pike perch meat – half a kilo
Salt – 1 tablespoon
Parsley – several branches
Lemon – 1 piece
Carrot – 1 piece
Chicken eggs – 2 pieces
Onion – 1 head
Black peppercorns – 10 pieces
Salt – 1 tablespoon
How to cook
1. Pour 1 liter of water into a saucepan, add salt.
2. Put the pan on the fire.
3. After boiling, put the heads and tails of pike perch, peeled onion, pepper into the pan, cook for 30 minutes.
4. Strain the broth and return to the fire.
5. Put pike perch into the broth.
6. Cook for 20 minutes.
7. Put the pike perch out of the broth, separate the meat from the bones.
8. Return the zander bones to the broth and cook for another 20 minutes. 9. Place pike perch meat in a wide dish. 10. Boil carrots and chicken eggs separately from fish.
11. Put figuredly chopped carrots and eggs cut into rings on the pike perch.
12. Decorate the dish with parsley leaves.
13. Carefully pour in the broth.
Infuse aspic from pike perch for 10 hours in the refrigerator.