Pike perch with marinade recipe. Pike perch under marinade How to cook pike perch under marinade

Do you want to diversify your holiday 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 essential element of any feast. Every housewife tries to cook something special. What exactly to serve to guests, how to surprise them? Prepare pike perch with marinade! Healthy, tasty and incredibly easy - just what you need. Read the recipe for marinated pike perch with photos.
Number of servings: 6-8
A simple recipe for pike perch marinated in Russian cuisine step by step with photos. Easy to prepare at home in 1 hour 30 minutes. Contains only 92 kilocalories.

Preparation time: 9 minutes
Cooking time: 1 hour 30 minutes
Calorie Amount: 92 kilocalories
Number of servings: 6 servings
Occasion: For a holiday table

Complexity: An easy recipe
National cuisine: Russian kitchen
Type of dish: Snacks

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

Step-by-step preparation
Clean the carcasses of small pike perch from scales, remove the entrails, heads and tails and rinse well.
Then fry the fish carcasses a little in a frying pan. Place the fish in a mold and prepare the marinade.
To prepare the marinade, fry the onion cut into half rings and grated carrots 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 place in the oven for 5-10 minutes.
Cool the dish and put it in the refrigerator. Serve cold. Bon appetit!

Do you want to diversify your holiday 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 essential element of any feast. Every housewife tries to cook something special. What exactly to serve to guests, how to surprise them? Prepare pike perch with marinade! Healthy, tasty and incredibly easy - just what you need. Read the recipe for marinated pike perch with photos.
Number of servings: 6-8
A simple recipe for pike perch marinated in Russian cuisine step by step with photos. Easy to prepare at home in 1 hour 30 minutes. Contains only 42 kilocalories.

Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes
Calorie Amount: 42 kilocalories
Number of servings: 10 servings
Occasion: For a holiday table

Complexity: An easy recipe
National cuisine: Russian kitchen
Type of dish: Snacks

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

Step-by-step preparation
Clean the carcasses of small pike perch from scales, remove the entrails, heads and tails and rinse well.
Then fry the fish carcasses a little in a frying pan. Place the fish in a mold and prepare the marinade.
To prepare the marinade, fry the onion cut into half rings and grated carrots 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 place 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 beneficial properties. But first, let’s make a small digression and tell you why this product is so valuable and useful.

Pike perch has the appearance of ray-finned fish and belongs to the perch family, with an average weight of 200-400 grams and a size of 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 essential! So in addition to this, pike perch meat contains a lot of useful minerals such as magnesium, iodine, potassium, phosphorus and many others.
In combination with vegetable marinade, pike perch becomes a huge boon for humans in the autumn-winter period, when minerals, vitamins and amino acids are so necessary.

We got distracted, let's start preparing, we will 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 decoration

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

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

Cut the carrots into medium neat strips.

You can cut the tomato a little larger than the onion, it should turn out like this.

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

The fish should not be fried until a little later, as it will then languish under the marinade. Fry so that the fish meat just sticks and doesn’t fall apart, literally 3-4 minutes on each side is enough.

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

Now fry the carrots for about 4-5 minutes.

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

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

Boiling occurs after about the first 5-7 minutes, and then put on low heat and the lid should be closed for the rest of the time. The finished dish can be decorated with lemon and olives, this is what pike perch looks like under the marinade; by the way, you can cook puree for the 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. By supplementing it with marinade, we get a dish for the festive table. It does not take long to prepare, but is eaten with great appetite.

Key Components

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

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

Some cooking options require starch and mayonnaise.

"Boiled" recipe

Boil pike perch in salted water. For flavor, you can add bay leaf and black peppercorns to the broth. Cooking will take about 15 minutes. Then the boiled pieces should be placed on a plate. While the fish is cooling, you can start preparing the marinade. If the dish needs to be prepared quickly or the housewife does not have a lot of time, then the marinade can be made at the same time as cooking the fish.

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

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

Fried pike perch with marinade

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

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

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

For my readers, I will put in the Notebook a recipe for cooking fish (using the example of pike perch, or rather the pike perch that my husband caught while fishing) with vegetables, it will be useful for those who are thinking about what to cook from fish and vegetables 😉:

Zander with vegetables marinated or sauce

I cooked pike perch in a slow cooker, but according to this recipe, the fish can be cooked in the oven or on the stove in a tall bowl (with different cooking methods, the cooking time is the same).

For the recipe for marinated fish with vegetables, use:

Pike perch (or any other river or sea fish), I have 5 small pike perch,
2-3 onions,
2-4 carrots,
4 large tomatoes to make approximately 0.5 liters of tomato juice,
spices,
salt - to taste.

Instead of tomato sauce for fish, you can use

sour cream (from 200 to 500 g, depending on the amount of fish),

then you will get pike perch in a creamy sauce with vegetables (I used this principle to prepare fresh capelin, you can see the recipe).

If someone is used to frying vegetables, you will also need

oil.

In my recipes, I try to avoid frying in oil whenever possible, so that the food does not contain carcinogens and is healthy and easy on the digestive system.

Clean, gut, wash small fish, you can remove large fins. For large fish, remove the entrails, fins, head and tail and cut into large pieces. Salt the fish and season with your favorite spices.

Vegetables are prepared for fish marinade:

The onion is cut, the carrots are grated on a coarse grater, the tomatoes are grated in halves (this way the skin remains in your hands).

Recipe marinated pike perch in a slow cooker

Those who like it can sauté vegetables with butter separately; this is done while baking with an arbitrary countdown of time, the lid of the multicooker is open. I prepare everything much simpler, I put a bed of vegetables (onions and carrots) on the bottom of a multicooker pan, put pike perch or several small pike perch on it,

I pour fresh tomato juice on top (in winter you can use canned tomato juice). Depending on what kind of pike perch we want to get with marinade or sauce (baked or stewed), we select the mode; for the Panasonic multicooker it is “baking” (cooking time 60 minutes) or “Stewing” (1.5 - 2 hours). If you need to go somewhere, or prepare a dish from evening to morning, use the delayed timer on the automatic “Pilaf” program (the multicooker will calculate the cooking time itself).

It turns out very tasty marinated pike perch with vegetables in sweet and sour sauce (here’s a dish for the Lenten menu)!

Using the same recipe, you can prepare canned food in tomato sauce from pike perch or any other fish in a slow cooker, just leave the slow cooker to simmer overnight or just for 7-8 hours (it would be good to add peppercorns and bay leaves ;-)).

For the recipe for pike perch in sour cream sauce, replace the tomato juice with sour cream.

Preparation pike perch in marinade or sauce in the oven

There is no particular difference in the recipe for cooking in a slow cooker or oven; the fish is placed with vegetables (sautéed or raw) in a baking dish (preferably with a lid), poured with sour cream or tomato juice and placed in a preheated oven at 180 degrees for 45-50 minutes.

Important point:

If you bake pike perch in a heat-resistant glass dish, then you cannot put it in a hot oven, otherwise it will burst from the temperature change. Baking time in glass pans increases slightly.

My mom has hers

recipe for pike perch, pollock or hake in marinade on the stove

The fish is first lightly fried (not until fully cooked), then topped with lightly fried onions and carrots, poured with tomato sauce or sour cream and simmered under the lid until cooked over low heat.

In video recipes today I suggest you watch how to cook