How and how much to cook sea and river perch after boiling

How long to cook perch until done?

In a saucepan until ready after boiling , cook the perch so that it turns out juicy and appetizing, and not dry, it is recommended for no more than 15 minutes. The fish is immersed in a pan only in boiling water with already salted water. To give the dish a pleasant aroma, dill, laurel leaves and black peppercorns are added.

In a multicooker , rinse the perch and place it on the bottom of the multicooker bowl, add water, add salt, pepper, bay leaf and close the lid tightly. The most convenient and successful mode is the “Quenching” mode. Duration 15 minutes.

In the microwave - place the perch in a heat-resistant container, pour water over the product so that it is completely covered with it, salt, add peppercorns, laurel leaves and cover with cling film. Turn on the device at full power. Cooking time: 10 minutes.

In a pressure cooker , cook the perch for 5-7 minutes. Place the fish at the bottom of the container, add water, add spices and set the “Porridge/Steam” mode.

In a steamer , the fish will be ready in 5 minutes. Salt the perch, put it in a product container, add laurel leaves, peeled onion, pour water into the liquid container, and close the lid.

Sea (red) - you need to cook until done for no more than 20 minutes. Let's study in more detail:

A carcass cut into pieces or fillet requires a maximum of 10 minutes of boiling over low heat.
When using the whole carcass, 15 minutes of boiling over low heat is required.
To create a flavorful broth, the fish is boiled for 15 - 20 minutes.

River perch should be cooked in a saucepan until tender for no more than 15 minutes. Let's take a closer look:

A carcass cut into pieces or fillet requires a maximum of 5-7 minutes of boiling over low heat.
When using the whole carcass, 10-12 minutes of low simmering is required after re-boiling.
For a rich soup, for example, fish soup, the carcass of river perch is cooked for 15 minutes.

Fillet of large perch (over 2 kg) requires cooking for 9-10 minutes, small carcass - up to 7 minutes.

Frozen - cooking frozen perch is no different from cooking fresh, because before lowering the carcass into the water, it is simply defrosted under natural conditions. Not in the water!

For fish soup - to obtain a rich, aromatic broth, just boil the fish for 15-20 minutes.

Do I need to clean perch for cooking?

Perch, like any other fish, requires cleaning. The most popular cleaning device is a knife. Holding the fish firmly by the tail, peel off the scales towards the head. There are two secrets that make this process easier:

Place fresh fish in the freezer for a short time, then it will be easier to get rid of the scales.
If you pour boiling water over the perch or dip it in boiling water for 2 seconds, this will also make the cleaning process easier. The main thing is not to overcook the fish in boiling water - then the skin will come off along with the scales.

Whole sea bass for children in sour cream sauce

Fish in sour cream is a very filling and tasty dish, so it is better to make it from lean white fish. Sea bass is just right! True, it is better to offer this option to children over 3 years old, because this will not be a ready-made fillet, but an almost whole fish, without head and tail. Here's the preparation with step-by-step instructions and photos:

Remove the entrails, tails and heads of all cooked fish and trim off the fins;
Add salt, sprinkle with all the spices you would like, pour in lemon juice and leave while you do the next steps.

Parsley, cilantro, and other herbs can be finely chopped.

Crush the garlic;
Mix 200 ml of sour cream with a tablespoon of mustard (you don’t have to mix it, use only one sour cream);
Mix the greens with garlic into the sour cream and cover the fish with the mixture on all sides.

Half an hour in the oven is enough to prepare this wonderful dish; again, you can use foil instead of a lid, but this time be sure to make a lot of holes in it.

How to clean sea and river perch from scales

When cleaning sea bass, be careful with the fins, because the needles contain poisonous glands. If pricked, the wound will bother you for several days.

Carefully remove the spiny fins, after which the fish is cleared of scales in the direction from the tail to the head.
Rip open the belly of the perch and remove all the entrails, paying special attention to the dark film on the inner surface of the abdominal cavity. Cut out the gills and eyes.
Rinse the cleaned carcass in cold water, then divide it into parts or cook it whole - it depends on the dish you are planning.

Features of selection and cleaning

When purchasing a carcass, generally accepted rules apply to the selection of any other fish. You need to pay attention to the eyes - they should not be cloudy. The gills of fresh fish are red. When pressed, the flesh is elastic and pliable. When choosing a frozen carcass, consider the membrane that is located between the spines. It shouldn't crumble. If you see even a little fragility, refuse to purchase.

Cleaning fish is not as complicated a process as it might seem. Most often on the shelves you can find an already gutted carcass; it is recommended to buy it for those who are disdainful of cleaning fish or simply do not want to do it. In other cases, processing must begin by removing the fin. Sharp thorns are poisonous, and a prick from their tip can have very disastrous consequences. Approach the process responsibly, wear gloves, act carefully.

Next, pour boiling water over the carcass so that the scales subsequently peel off well. Remove it using a fish scaler (a special device sold in hardware stores). Start brushing from the tail and move towards the head. Then remove the remaining entrails from the perch and rinse under running water.

How to cook sea bass in a saucepan

When choosing a perch, you need to pay close attention to the eyes. Light and transparent eyes are a sign of the freshness of the product, the fins should have a red tint, and the scales should be without dimples.

Required components:

sea bass - 1 piece,
1.5 liters of water;
1 tsp salt;
Bay leaf;
black peppercorns.

Cooking step by step:

After cleaning and washing the perch, place it in a saucepan and add cold water so that it completely covers the fish plus 2 centimeters above it. Turn on the heat under the pan to maximum.
As soon as the water in the pan boils, reduce the heat to low to avoid excessive boiling. Strong boiling of the broth leads to its turbidity.
Add spices and seasonings.
Remove foam from the surface of the broth with a slotted spoon during the entire cooking process.
Cook the fish until fully cooked for only 10-15 minutes. Cover the pan with a lid.

The finished fish is laid out on a plate, if desired, decorated with herbs and served with your favorite side dish. Enjoy the incredibly tasty fillet of such a healthy fish. Bon appetit everyone.

How to cook sea bass deliciously

If broth is not needed and round pieces, fillets with or without skin and bones are used, then it is better to place them on a baking sheet, skin side up, salt and pour hot water 1-2 cm above the level of the fish. You can add coarsely chopped carrots and onions , bay leaf, pepper.

Note! Sea bass does not have a sharp specific smell, so a lot of spices are not needed. If you cook the whole perch, you will get a good broth.

Cucumber brine added during cooking will add unusual notes to the soup and prevent the pulp from falling apart. For the same purpose, use table vinegar or lemon juice (10 ml per 1 liter of broth). In addition, acid helps preserve shape and color, which is especially important when sea bass is cooked in pieces.

Fish can be boiled poached (steam). In this case, the pieces or round pieces are filled with hot water so that it reaches 1/3 of the height of the fish (400 ml of water per 1 kg of perch). For whole carcasses, use cold water. The finished fish is taken out, the coagulated protein is removed, the broth is filtered and used to prepare the sauce. Unlike boiled, poached sea bass has greater nutritional value and a richer taste.

How long to cook after boiling water

Whole carcasses are brought to a boil in a saucepan and cooked under the lid at a temperature of 90 degrees for 30 minutes. For portioned pieces, 10 minutes is enough time. For allowance the conditions are the same. The finished fish should be cooled in the broth, but not longer than 1 hour.

Boiled or steamed fish is served with various sauces (white, tomato, wine, etc.), you can add pieces of crab and shrimp. Garnish with green peas, boiled potatoes, pickled cucumber, mushrooms, lemon, etc.

How to tell when fish is ready

To do this, pierce the thickest part of the carcass with a wooden skewer. If the juice is clear, then the fish is ready; if it is pink, it needs to be cooked further.

How to cook fish soup from river perch

Today we are preparing river perch soup. If possible, be sure to go to the lake and catch fish yourself. It is economical and plus you will get great pleasure from the process. Fish soup with river perch is hearty and healthy. One such soup can fill you up for half a day, because it contains a lot of healthy ingredients. Preparing river perch soup is very simple; the recipe is suitable for any novice cook.

Ingredients:

river perch - 10 pcs;
potato;
bulbs - 2 pcs;
carrots - 1 piece;
salt;
black allspice;
Bay leaf;
rice - 2 tbsp;
ordinary gauze.

Step by step recipe:

The first thing we have to do is sort the fish. We separate large perches from smaller ones. We will clean the fish and then boil it.
We clean the large perches, gut the small ones and cut off the head. We carefully gut the fish and place the caviar separately. The caviar can be salted and left. Then we throw it into the pan in which the fish will be cooked, it will be very tasty.
Let's move on to large perch - clean the gills and remove the fins. We will gut them too.
After this, wrap the gutted perches in gauze. Tie it in a knot and put it to boil in a pan of water.
The fish should boil for a long time until it is completely boiled into small pieces. Then we’ll take it all out, wring it out and throw it away.
Cut the carrots into small slices, divide the onion into 4 parts and chop the potatoes.
After 15 minutes you can see what’s wrong with the ear. It has already boiled, put it on low heat and leave it to boil for another 15-20 minutes.
It turns out that 30 minutes is enough for the perch to cook well. The fish turned out to be porridge, put it all aside.
Now put rice, carrots, onions and potatoes into the pan. Mix everything, add allspice, close and put on maximum heat. We are waiting for everything to boil.
Cook the potatoes until done and add the remaining onion at the very end.
Now add caviar and bay leaf.
Then we collect the pepper with a spoon; if we leave it in the broth for a long time, it will be too bitter.
The rice and potatoes are boiled, now we load the large gutted fish into the pan.
Don't forget to add salt to the broth during cooking. Let the soup cook for another 5-10 minutes.
Everything is ready, now you can pour the fish soup into plates. The caviar and perch were well cooked, resulting in a thick, rich broth.

The river perch soup turned out very tasty. We recommend eating the soup with black bread and butter; you can add some crackers to the plate.

How to cook correctly?

The boiled inhabitant of the depths is distinguished by its special qualities. It is in this form that its meat is most beneficial for the human body. How long to cook sea bass depends on its carcass size. Throw it whole or cut it into pieces - it's up to you. If you decide to cook fish soup and cut the carcass into small pieces, then heat treatment will take a little more than 10 minutes.

Whole perch is cooked for 15-20 minutes. Let's look at several interesting ways to quickly and tasty boil perch.

Boiled perch with garnish

We take 2 small perch carcasses and process them according to all the rules. Cut into medium pieces and place in a suitable pan. Fill with cooled, purified water, which should not only cover the fish, but also be about 3-4 centimeters higher.

Place the pan on high heat and wait for it to boil. Skim off the foam and throw in 2-3 bay leaves, salt and pepper to taste. Cover the container with a lid and cook over low heat for 15-20 minutes. Boiled perch on a plate is usually served with a side dish of potatoes, but you can change the rules and cook it with rice.

Ear

This dish is ideally cooked over a fire, but a regular stove will work just fine.

We take fresh sea bass carcasses - 9 pieces. We clean the entrails, remove the gills and fin. We wash the fish under running water. We do not clean the scales - they will give the dish a special taste. Place the carcasses in a large saucepan and pour cold water on top. There should be enough of it to make a not very thick broth. Add one peeled onion and cut into two halves to the fish.

Salt and pepper the water, add 3-4 bay leaves, put the future fish soup on the stove, wait for it to boil. Reduce heat and skim off foam. Cook for 15 minutes over low heat. If foam continues to form, remove it periodically to keep the broth clear. After the perch is cooked, remove it with a slotted spoon, strain the broth through cheesecloth and pour it back into the pan.

Add 7 large potatoes, peeled and diced, and add 10 peas of allspice. Place the pan on the heat again and cook the dish until the potatoes are half cooked.

While the soup is cooking, peel and dice 1 medium carrot. Fry it separately in butter in a frying pan. Add the vegetable to the pan and cook the broth for another 7-10 minutes. Then put the perch carcasses into it, add additional salt and pepper, add a handful of chopped dill and cook for another 5 minutes.

To ensure that the soup is infused and has a rich taste, turn off the heat and leave it in a closed pan for 25 minutes. Then pour it into plates and call everyone to the table.

Soup

For the soup we will need 9 perches - preferably fresh, but you can also use frozen ones. They need to be processed according to all the rules, but do not remove the scales. We cut the fish into pieces, put it in a pan and fill it with water. Turn on the heat and wait for the fish to boil. Then remove the foam and cook the perch for about 20 minutes.

We fry separately. Peel 2 large onions and 2 medium carrots. Cut the vegetables into cubes and place in a frying pan with butter. Fry them until golden brown, add tomato paste (2-3 tablespoons) and pour in the same amount of purified water. Simmer the contents for about 5 minutes and turn off the heat.

Next, remove the finished fish from the pan onto a separate plate, and strain the broth through a sieve. Place it back into the pan and put it on the fire. We wait for it to boil and put 6 large potatoes, peeled and cut into cubes, into it. Separately, wash 5-6 tablespoons of rice or millet. Pour the cereal into the pan with the vegetables.

Sea bass soup is a delicious, nutritious dish for the whole family. You will find the recipe in the next video.

Sea bass is a medium-sized red-golden fish, usually reaching a size of just over a kilogram. This type of fish is found in the waters of the North Atlantic. It is distinguished by white fatty meat and is most often sold smoked. This fish is also often baked and fried, so we’ll learn how to cook sea bass.

Perch with sauce

How to cook sea bass with smoked brisket

Ingredients:

two perches;
300 grams of smoked brisket;
three pieces of potatoes;
pitted olives;
four tablespoons of olive oil;
lemon;
breadcrumbs, garlic, parsley, pepper and salt.

Cooking sea bass

Squeeze the juice from the lemon, mix it with salt, olive oil, pepper and finely chopped garlic. Pour the resulting mixture over the previously gutted and washed perch carcasses on all sides. Cover everything with film and put it in the refrigerator for a couple of hours to marinate.

Wash the potatoes well and, without peeling the skins, boil them. But so that the vegetable is half-cooked. After a few hours, when your fish is completely marinated, remove it from the marinade and place it in a suitable sized baking dish. In between the carcasses you need to put pieces of smoked brisket.

Cut the boiled potatoes into small pieces, possibly removing the skin. Pour half of the marinade in which the perch was cooked.

Finely chop the parsley and mix it with the potatoes. Place the vegetable around the perch, cut the olives into slices and place them on top of the dish.

Pour the rest of the marinade over everything, sprinkle with breadcrumbs and bake in the oven at 180 degrees for 20 minutes.

That's it, the dish is ready, now you know how to cook sea bass. All that's left is the last step - serving it to the table. You can use pickled vegetables as a side dish.

Boiled sea bass fillet has a delicate taste and goes well with many side dishes, and many housewives like to cook sea bass soup, which is not inferior in taste to river fish soup, so in this article we will look at how long it takes and how to properly cook sea bass perch in a saucepan at home.

How to cook sea bass soup

Sea bass is one of the most delicious fish that live in the seas and oceans of our world. Its meat contains various vitamins and minerals that are useful for the normal functioning of our body. Fish soup prepared from this type of fish is distinguished by its taste, the amount of healthy ingredients and its low calorie content.

Ingredients:

sea bass – 2 pcs;
water – 2 l;
onion – 1 piece;
carrots – 1 piece;
potatoes – 3-4 pcs;
rice – 2 tbsp;
salt;
black peppercorns – 3-4 pcs;
bay leaf – 1 piece;
parsley;
- dill.

You need to take medium-sized fish, either fresh or frozen. In case of frozen: pre-defrost, and start cooking after complete defrosting. If the fish is fresh, carefully remove the entrails and head; they are not needed for this recipe.

Cooking method step by step:

Thoroughly clean the sea bass of scales and trim the fins with scissors. After cleaning, rinse well under running water and cut into arbitrary pieces.
Place a saucepan of water over high heat until it boils.
Prepare vegetables: peel potatoes, carrots and onions.
Rinse the rice under running water 5-7 times until the water runs clear.
After the water boils, add sea bass cut into pieces to the boiling water.
After the water boils, reduce the heat to low and cook for 5-7 minutes. If foam forms, remove it immediately from the surface of the water.
After the specified time, remove the perch from the pan. Wait until the fish has cooled, disassemble it into meat to get rid of bones.
Place the washed rice into the boiling broth.
Cut vegetables: carrots into strips, onions into small pieces, potatoes into cubes.
After waiting for the fish soup and rice to boil, add chopped carrots and onions to it.
Boil again until boiling and add chopped potatoes.
After boiling, boil the vegetables for 15 minutes.
Then add black peppercorns and bay leaf.
Prepare the greens: rinse thoroughly and cut into arbitrary pieces.
Add the prepared greens to the ear.
Next load the perch meat separated from the bones.
After all the ingredients have been submerged, salt the fish soup to taste and boil for another 10 minutes.
Turn off the burner. Let the soup brew for 15 minutes and serve!

This is delicious! After a festive table with this fish soup, guests will be full and completely delighted.

Sea bass - recipes

When cooked correctly, sea bass turns out incredibly tender, juicy and pleasant to the taste. This fish turns out especially well when baked in foil with vegetables. In addition, you can cook a delicious soup from it, as well as serve boiled fillet with your favorite sauce.

Red sea bass - recipe in the oven in foil

red sea bass carcasses – 2 pcs.;
medium-sized potatoes - 4 pcs.;
fresh tomato – 1 pc.;
bell pepper – 1 pc.;
garlic cloves – 2-3 pcs.;
sour cream – 190 g;
spicy hard cheese – 145 g;
Refined sunflower oil – 25 ml;
sprigs of fresh dill - 1 bunch;
laurel leaves – 2 pcs.;
ground mixture of five peppers - 2 whispers;
sea salt - to taste.

When starting to prepare the dish, we clean the fish, rinse it, cut off the fins, rub it with sea salt and a mixture of five peppers and leave for a few minutes.

While the carcasses are soaking, prepare the vegetables. Peel the skins and cut potato tubers and fresh tomatoes into circles, and remove the stalk and seeds from the bell pepper and cut into circles.

We process the hard, spicy cheese on a medium grater, and finely chop the peeled garlic cloves and fresh dill.

To decorate the dish, prepare two pieces of foil, oil them with sunflower oil, place a carcass of marinated red perch on each and place mugs of tomatoes on top. Now crush the fish and tomatoes with grated cheese, place slices of bell pepper on top and place potato mugs on the sides. We complete the composition with chopped dill and garlic and spread a few spoons of sour cream on top. Seal the foil with an envelope and place on a baking sheet.

Now all that remains is to bake the fish with vegetables in the oven. To do this, we warm it up to 210 degrees in advance and hold it for fifty minutes.

Sea bass soup - recipe

sea bass carcasses – 2 pcs.;
potatoes – 980 g;
fresh tomatoes – 115 g;
onions – 185 g;
fresh carrots – 75 g;
filtered water – 2.1 l;
allspice and black peppercorns - 3-4 pcs.;
Refined sunflower oil – 25 ml;
sprigs of fresh dill – 4-5 pcs.;
laurel leaves – 2 pcs.;
fresh or dried basil sprigs and leaves;
sea salt.

Sea bass carcasses for soup must be cleaned and washed. Now cut the prepared fish into several portions, put it in a pan with filtered water and put it on the stove to cook. There we also throw laurel leaves, one unpeeled but washed onion and a pea of allspice and black pepper. We also add several sprigs of dill and basil to the broth and cook after boiling for ten minutes.