What to cook from river perch with small and large scales, caviar, fillet in a slow cooker, whole oven. Recipes with photos

Publication in the group: Fish and seafood dishes

River perch soup is considered a dietary dish. The calorie content of the product is 40-90 kcal, depending on the preparation method. You can cook fish soup at home or in the forest over a fire. The dish is made from small, medium and large perches. The dish is rich in micronutrients: vitamins B1, B2, potassium, PP, cobalt, iron, chromium, fluorine, molybdenum, zinc, manganese and others.

Fish soup is prepared with potatoes and carrots. Bay leaves, allspice, and black pepper are used as seasonings. It is allowed to fill the ear with millet. In addition to perch fish soup, you can prepare main courses. The fish is stewed in a slow cooker, baked in the oven, and fried in batter. They also make cutlets, fried or baked fillets.

A simple recipe for fish soup - perch with scales

The method of cooking fish soup with scales is suitable for small fish. Small fish, allspice and bay leaves are placed in cheesecloth, placed in a pan, and filled with water. After cooking, the okushki are taken out, vegetables and cut up fish are added. The method is very simple. Cooking time is 45 minutes.

Composition of ingredients

The product is prepared from the following components:

Compound	Quantity
The windows are small	10-15 pcs.
Onion	2 pcs.
Dill and parsley	1 bunch
Black peppercorns	7-10 pcs.
Water	4-5 l
Salt	on demand

Step-by-step cooking process

You can prepare fish soup from river perch as follows:

Gut the shells, remove the gills and black chaff to avoid bitterness. Carcasses should be washed under running water.
It is recommended to boil the water in a cauldron or saucepan first.
The carcasses should be placed in cheesecloth and placed in a pan.
Next, add 2 whole peeled onions.
Parsley and dill need to be washed, chopped, and poured into the ear after 5 minutes. You should also add black pepper.
The broth must be salted after another 10 minutes. It is recommended to take the fish out with gauze and cut it up if possible. Turn off the ear after 1 minute.

What can I add?

You can add bay leaves, carrots, and onions to the broth. For satiety, add potatoes. The fish soup is also seasoned with millet.

How to serve a dish

The product should be eaten hot or warm. Small fish need to be removed from the gauze and placed in a large plate. It is recommended to pour the soup into bowls. Another egg is served with the broth. The egg can be cut in half and placed in a plate.

Ear from middle ears

Medium-sized okushki are more convenient to cook. After cooking the broth, they can be cut up and returned to the fish soup. The broth is seasoned with potatoes, carrots, and onions.

Bay leaves and sweet peas are used as seasonings.

Composition of ingredients

The product is prepared from the following components:

Compound	Quantity
The windows are medium	8 pcs.
Potato tubers	6 pcs.
Carrot	1 root vegetable
Onion	1 PC.
Dill and parsley	1 bunch
bay leaf	4 things.
Allspice peas	9 pcs.
Sunflower oil	40 ml
Water	2-3 liters
Salt	on demand

Step-by-step cooking process

How to make fish soup from medium-sized river perch:

It is recommended to gut the shells, remove the gills, black chaff, and fins.
It is also recommended to clean the scales. If you do not peel off the scales, it is recommended to pass the broth through a strainer after cooking.
The fish need to be put in a pan, pour water, and put on fire. The fire must be big at first. After boiling, turn the heat to medium intensity.
You need to cook the fish for 15 minutes, but no more.
During cooking, skim off the foam.
While the broth is cooking, you need to peel the potato tubers, carrot roots, and onions.
The carrots should be chopped using a medium vegetable grater. It is recommended to chop the onion finely. Fry the onions and carrots until golden brown. It is recommended to cut the potatoes into cubes.
After cooking, the fish must be removed and cut up. If the fish soup was cooked with scales, the broth should be passed through cheesecloth or a strainer.
Place potatoes in the soup and bring to a boil. Next, you need to pour the fried onions and carrots into the ear.
It is recommended to cook the broth for 10 minutes.
The fillet separated from the bones should be placed in the broth, sprinkled with salt, and cooked for another 3 minutes.

The article provides examples of what can be prepared from river perch.
After cooking, turn off the fish soup and leave it covered for 20 minutes.

What can I add?

You can add other fish to the broth, such as pike. Instead of potatoes, fish soup can be seasoned with millet cereal.

How to serve a dish

It is recommended to pour the fish soup into plates. The dish should be eaten hot. Bread is served to the ear.

Double fish soup of perch and pike

Perch goes well with pike. From 2 types of fish you get a rich broth. The broth is cooked on small perch, pike tail and head. The perch is placed in cheesecloth to prevent the scales from getting into the soup.

Composition of ingredients

The composition of the dish is as follows:

Compound	Quantity
Pike	700 g
The windows are small	500 g
carrot root vegetable	1 PC.
Onion	1 PC.
bay leaf	1 PC.
Potato root vegetable	5 pieces.
Black pepper peas	6 pcs.
Water	2 l.
Parsley and dill	bunch
Salt	how much do you need

Step-by-step cooking process

You can prepare fish soup from river perch and pike as follows:

Small shells should be cleaned by removing the entrails, gills, fins, and black chaff. The pike needs to be cleaned of scales, the head and tail must be cut off. Everything is washed under running water.
It is recommended to cook the okushki in gauze so that the scales do not get into the broth. The perch, head and tail of the pike should be placed in a pan and filled with water.
It is recommended to cook for 30 minutes. At first the fire must be big. After boiling, reduce the heat to low.
It is recommended to peel and rinse carrots, potato tubers, and onions.
Carrots and onions should be finely chopped. The potatoes need to be chopped into cubes.
Read also: How to salt grayling: the most delicious salting methods
After cooking the broth, you need to remove the fish. The okushki are taken out of the gauze and placed on a plate. The pike needs to be cut and the meat returned to the broth.
Place potatoes in broth and bring to a boil.
Carrots and onions need to be fried in a frying pan and poured into the soup after the broth has boiled.
Salt the fish soup, add bay leaf and pepper, and cook for 20 minutes. over low heat.
In 3 min. Before readiness, it is recommended to chop the parsley and dill and add to the fish soup.
After cooking, the fish soup is left covered for 20 minutes.

What can I add?

You can add spices to the broth: allspice, fish spices, suneli hops. Instead of pike, it is allowed to use roach, trout, salmon, pike perch and salmon. The broth can be seasoned with millet, which is washed twice in advance.

How to serve a dish

It is recommended to eat the fish soup hot. The dish is poured into plates and sprinkled with fresh herbs.

Sprats

You can make delicious homemade sprats from perch.

You need to prepare the following ingredients:

One and a half kilograms of sea bass;
100 grams of tomato paste;
A couple of medium carrots;
A couple of onion heads;
200 milliliters of sunflower oil;
A few black peppercorns;
3 grams of a mixture of herbs and suneli hops;
3-4 bay leaves;
10 grams of salt.

Clean the perches from scales and giblets, decapitate them, cut off the fins and tail. Rinse the carcasses thoroughly.
Take a deep baking container and generously grease it with oil.
Place the fish in it so that the carcasses fit snugly against each other.
Cut the peeled onion into rings.
Salt the perches, add pepper, salt, bay leaves and seasonings. Place onion rings on top.
Wash the carrots, peel and chop them on a grater.
Spread the tomato paste evenly over the onion and pour in vegetable oil until it completely covers the contents of the container.
Then add the grated carrots and add more oil. It should reach almost to the edges of the dish.
Bake in an oven preheated to 180°C. Cook small fish for about 4 hours, and bake large fish for 6 hours.
The carrot layer performs a protective function; it will burn. At the end of cooking, it must be removed.

Allow the finished sprats to cool and you can treat your household and guests to them.

100 grams of meatballs contain:

Energy value – 145.5 Kcal.

With millet

Their perch fish soup is often made with millet, especially in nature. Millet is easier to carry and takes up little space. Cereals add satiety to the dish. Cooking fish soup is very simple.

Composition of ingredients

The components are as follows:

Compound	Quantity
Perch	1 large
Water	2 l.
Millet	3 tbsp. l.
carrot root vegetable	1 PC.
Onion	1 PC.
Sunflower oil	30 ml
Black allspice peas	5 pieces.
Black pepper powder	on demand
Salt	how much do you need
Parsley	3-4 branches
Potato tuber	1 PC.

Step-by-step cooking process

You can prepare fish soup from river perch with millet as follows:

The fish must be cleaned of its entrails, fins, scales, and gills removed, and cut crosswise into medium pieces.
Place the perch in a saucepan and add water.
Cook the fish for 25 minutes.
Foam must be removed during cooking.
Peel carrots, onions, potatoes, rinse, chop into cubes.
After cooking the broth, the fish should be removed, cut up and returned to the fish soup.
Next, you need to rinse the millet twice, remove black inclusions, pour into the soup, and cook for 10 minutes.
Potatoes should be poured into the soup and boiled.
It is recommended to fry carrots and onions in a frying pan.
The roast should be poured into the broth, spices and salt should be added.
You need to cook the fish soup for 20 minutes.
In 3 min. Before it's ready, sprinkle chopped parsley into the broth.

What can I add?

Fish soup can be cooked with rice, wheat cereal, pearl barley, and bell pepper. Pike, trout, salmon, cod and other types of fish are added to the perch to cook the broth.

How to serve a dish

It is recommended to serve the soup hot. The fish soup is poured into plates, garnished with parsley and olives. The product is served with bread.

Summer ear

The product has a specific taste due to a non-standard set of vegetables. Bell peppers, green peas, and celery are added to the dish. Tomato is also added to the product.

Composition of ingredients

The dish is made from the following components:

Compound	Dosages
Perch fillet	6 pcs.
Carrot	1 PC.
Onion	1 PC.
Green onion	1 bunch
Sweet pepper	1 PC.
Potato tubers	3 pcs.
Butter	85 g
Peas fresh or frozen	110 g
Celery root	110 g
Salt	how much do you need
Tomato	1 fruit
Black pepper powder, peas	how much do you need

Step-by-step cooking process

You can prepare summer fish soup from river perch as follows:

The oil must be divided into 3 parts. It is recommended to remove one piece to the side and melt 2/3 of the butter in a frying pan.
Peel and rinse onions, carrots, peppers, potatoes.
Onions and carrots should be chopped into cubes and fried.
It is recommended to chop the pepper into strips after 5 minutes. add to carrots and onions.
Potatoes need to be cut into cubes or bars.
You need to boil the water, put in the potatoes, fillets, and boil.
After boiling, you need to pour out the frying.
It is recommended to cook for 10-12 minutes.
Next you need to add salt, add celery, peas, tomato (remove the skin), spices, green onions, cook for 3-5 minutes.
After cooking, you need to let the soup sit for 20 minutes.

What can I add?

You can add allspice peas, suneli hops, and fish seasoning to the soup. You can cook fish soup on 2 types of fish: perch and salmon (trout, pike).

How to serve a dish

The product is poured into individual plates. It is recommended to eat hot or warm. It is recommended to sprinkle the dish with green onions, parsley, and dill.

In the oven - whole medium perch

In the oven the dish turns out tender. It is recommended to use medium or large carcasses for making the dish. To soften the meat, you can add a lemon or pour lemon juice over it.

Composition of ingredients

The product is made from the following components:

Compound	Dosages
Okushok	2 medium carcasses
Onion	1 PC.
Sunflower oil	20 ml
Spices for fish	½ tsp.
Dill	4 branches
Salt, spices	according to taste preferences

Step-by-step cooking process

The product is prepared as follows:

It is recommended to clean the shells from entrails, gills, black chaff, scales, and rinse. The fins need to be cut off.
The fish must be peppered, salted, sprinkled with seasoning, and left for 30 minutes.
The onion needs to be peeled and cut into cubes.
It is recommended to rinse the dill and chop finely.
Onion and dill need to be salted and mixed.
A baking sheet with a high side should be washed and coated with oil.
The belly of the fish needs to be filled with onions and herbs.
The carcass is greased with oil and sprinkled with dill. If necessary, sprinkle with lemon juice.
The pan should be covered with foil to prevent the fish from burning. The baking sheet is placed in a hot oven for 45 minutes. The temperature inside the oven is 180 ᵒC.
In 5 min. Until ready, remove the foil and bake until crusty.

What can I add?

You can add lemon slices, potatoes, and carrots to the product. The product can be prepared with creamy, sour cream or mayonnaise sauce.

How to serve a dish

Okushki are laid out on a plate. The fish is served with a side dish: fried, baked, boiled potatoes, vegetables, rice, stewed cabbage, pasta. The dish is served garnished with lemon, lime, parsley and dill. It is recommended to eat the product hot or warm.

On the grill

There is nothing better than relaxing with family or friends in the lap of nature. And you can pamper your loved ones with perch cooked on the grill. It's not difficult at all. You will need:

4 perch carcasses;
Lemon;
A couple of st. spoons of vegetable oil;
Salt and pepper to taste;
Rosemary.

Clean the fish from its entrails and decapitate it. Make small diagonal cuts on the sides.
Salt, season with pepper, add rosemary and vegetable oil. Rub the carcasses with spices and leave them for a quarter of an hour.
Meanwhile, light the grill and bring the coals to the desired state. It is necessary that there is no fire, but there is still heat in the grill.
Fish do not like high temperatures. This means that it will need to be turned over several times until golden brown.

Transfer the finished sea bass into plates and sprinkle with lemon juice. Thanks to rosemary and lemon juice, the fish acquires an unforgettable taste.

100 grams of meatballs contain:

Energy value – 110.8 Kcal.

Fillet in the oven

Perch has a lot of bones, so fillet is the most suitable dish. The sides of the fish are cut off, cut into pieces, fried, and then baked in the oven.

To improve the taste of the dish you need to add carrots and garlic.

Composition of ingredients

The following components are used:

Components	Dosages
Perch fillet	1 PC.
carrot root vegetable
Testicle
Garlic cloves
Cheese	150 g
Sour cream	100 g
Lemon juice	10 ml
Spices for fish	on demand
Salt	how much do you need
Black pepper powder	how much is needed

Step-by-step cooking process

The product is made according to the instructions:

It is recommended to chop the fish fillet into pieces, add salt, sprinkle with salt, and add fish spices. Marinate the fish for 60 minutes.
The baking sheet should be washed, coated with oil, and pieces of fish should be placed on it.
Next you need to peel the carrot root and a clove of garlic.
It is recommended to fry the carrots in a frying pan and place them on the fish.
Place sour cream in a bowl.
Boil the egg, chop finely. Chop the garlic with a knife. Place these ingredients in a bowl with sour cream.
The mixture should be sprinkled with spices, poured with lemon juice, mixed, and poured onto the fish.
The baking sheet must be placed in a hot oven. Bake for 30 minutes. at a temperature of 200 ᵒC. In 5 min. Before the dish is ready, sprinkle with grated cheese.

How to serve a dish

The product is served hot. Potatoes, pasta, rice, and vegetables can be used as a side dish. The serving can be sprinkled with fresh parsley.

Spicy with herbs

Herbs and ready-made seasonings will help give the taste of sea bass a touch of piquancy. For this dish you will need the following products:

Sea bass (the number of fish should be equal to the number of servings);
Juice squeezed from half a lemon;
8 grams of butter with a fat content of at least 82%;
A couple of tablespoons of olive oil;
Fresh sage and rosemary;
Ready-made mixture of Italian herbs;
Pepper and salt to taste.

Behead the carcasses, do not cut the belly. Carefully gut the fish and remove scales. The fins must be left.
In a sauce container, combine olive oil with lemon juice and Italian herbs.
Spread the carcasses generously with the prepared sauce on all sides.
Place butter and a few sage leaves into the gutted belly.
Place the fish on parchment or foil. No need to cover. Place rosemary sprigs and sliced lemon around. Season with salt.
Place in an oven preheated to 180˚C and bake for approximately 20 minutes.

After the specified time, the delicious fish is ready! You can treat your household to it.

100 grams of finished fish soup contains:

14.7 grams of protein;
6.4 grams fat;
1 gram of carbohydrates.

Calorie content is 120.3 Kcal.

In a slow cooker

In a multi-cooker, the fish turns out tender. To retain moisture, pieces of perch are pre-fried. The product is stewed in tomato juice with vegetables.

Composition of ingredients

To prepare perch you need:

Compound	Quantity
Perch fillet	1 kg
Onion	1 PC.
Tomato juice	250 ml
Lemon juice	10 ml
carrot root vegetable	1 PC.
Sunflower oil	75 ml
Dill	1 sprig
Salt	how much do you need
Black pepper powder	on demand

Step-by-step cooking process

The dish is prepared step by step:

The fillet should be cut into pieces, put in a bowl, sprinkle with salt, pepper, and lemon juice. Stand for 30 minutes.
The fish should be fried in a multicooker bowl on the “fry” mode for 10 minutes.
The fish should be placed on a plate.
The bowl needs to be washed, dried, and oil added.
It is recommended to peel the onion and cut into cubes. The carrots should be peeled and chopped in a medium vegetable grinder. Vegetables must be placed in the bowl of the multicooker. It is necessary to fry the carrots and onions in the “frying” mode until a golden hue appears.
Place the fish on top of the vegetables, pour tomato juice, salt and add spices. Next, turn on the “quenching” mode for 50 minutes.
Product in 5 min. Sprinkle with dill until done.

How to serve a dish

The dish should be served hot on individual plates. The perch is served with a side dish: potatoes, pasta, vegetables, rice. Sprinkle the serving with dill or parsley.

Meatballs

Sea bass makes the most delicate fish balls. For this you will need:

0.5 kg. fish fillet;
Bulb;
90-100 grams of white bread;
3 tbsp. spoons of vegetable oil;
100 grams of tomato paste;
Salt and pepper.

Cut the fish into fillets. Cut off the tail, fins, remove the skin, remove all large and small bones.
Finely chop the onion and fry a little. Let cool.
Soak the bread crumb in cold milk.
Grind fish pulp, overcooked onion and soaked bread in a meat grinder. Mix all ingredients, add salt and pepper.
Form small meatballs from the minced meat and roll them in flour. Fry them until half cooked so that each fish ball is evenly browned.
Place the fried meatballs in a saucepan greased with oil.
Add tomato paste to the frying pan where the meatballs were fried and fry it a little. Next, pour in a little water and let the sauce simmer for 6-7 minutes.
Pour the resulting sauce over the meatballs and simmer for 10 minutes under the lid.

It is better to serve perch meatballs with mashed potatoes or buckwheat porridge.

100 grams of meatballs contain:

Energy value – 159.4 Kcal.

Perch in batter

The dish is prepared in the oven. Fillet is suitable for making this dish. The dish is served with vegetables or rice. The product is suitable for the holiday table.

Composition of ingredients

The following components are used:

Compound	Quantity
Perch pulp	500 g
Testicles	6 pcs.
Parsley	1 bunch
Flour	100 g
Sunflower oil	75 ml
Black pepper powder, salt	how much do you need

Step-by-step cooking process

The product is prepared according to the instructions:

The fillet needs to be washed and dried.
It is recommended to divide the testicles into the white and yolk parts. The yolks need to be beaten with salt and flour.
The protein part should be beaten with salt. You will get foam.
The whites and yolks must be combined and mixed carefully.
The baking sheet should be washed and coated with oil. Place pieces of fish on a baking sheet, pour over the egg mixture, and mix a little.
The baking sheet should be placed in a hot oven and baked at 180°C until a golden crust appears.

How to serve a dish

The fish is served hot on a plate. It is recommended to sprinkle the product with parsley or dill. The dish is served with a side dish: potatoes, pasta, rice.

To prevent the fish from becoming bitter, it must be thoroughly cleaned and washed. Be sure to remove the insides. After removing them, the carcasses must be rinsed from the inside under running water. Next you should remove the gills and black chaff. If necessary, remove the scales.

Small fish soup is boiled directly with scales and fins. This will allow you to get a rich broth. Small fish are placed in cheesecloth to prevent scales from getting into the soup. For the broth, add little water. The liquid should barely cover the fish. This will make the broth richer and more flavorful.

Boil the perch for no more than 15 minutes, after which the broth is added.

You can prepare baked dishes from river perch. It is advisable to make them from fillet. Perch is baked in tomato or cream sauce. Fillet in batter turns out very tasty. To do this, it is recommended to beat the eggs. Fish in batter can be baked or fried.

In the smokehouse

All lovers of country holidays should definitely use the recipe for hot smoked perch. At first it may seem like a very complicated procedure. But in reality, even a woman can do this. Moreover, now you can easily buy a smokehouse in many supermarkets, and wood chips are also sold.

For smoking you will need:

7 sea bass carcasses;
150 grams of salt;
A liter of alder chips.

Details on how to smoke perch:

Behead the carcasses or remove only the gills to avoid a bitter taste.
Remove all the giblets and discard the fins.
There is no need to remove the scales, since the skin of smoked fish is not eaten.
Rub the perches evenly with salt.
Then transfer the fish to a suitable container, cover with a lid and refrigerate for 3 hours. Lovers of lightly salted fish don’t have to wait, but start smoking right away.
The wood chips must first be soaked for half an hour, then distributed on the bottom of the smokehouse.
Place the grate and place the perches on it in a not entirely dense layer.
Cover with a lid and place on a lit grill. To prevent the fish from falling apart, the fire must be kept low.
As soon as white smoke appears from the smokehouse, the fish will begin to smoke.
After about half an hour, check the perches for readiness. The fish should be dark golden in color.
If you pierce the fish, its flesh should easily separate from the bone.

100 grams of smoked perch contains:

17.1 grams of protein;
1 gram of fat;
0.2 grams of carbohydrates.

Calorie content is 77.1 Kcal.

Important!
Smoked fish should be stored in the refrigerator for a maximum of a week, wrapped in food foil.