Pike perch lunch (summer post)

Category: Fish dishes

Kitchen: Russian

Ingredients
Zander	5 pieces
Potatoes	5 pieces
Carrot	5 pieces
Greens	3 bundles
Broth roots	3 tbsp. l.
Vegetable oil	50 g

Cooking method

And yet, no matter what anyone says, and the fish, even if it is “just a pork near Moscow,” if it is freshly caught, it is much tastier and in all respects surpasses some frozen sturgeon, or let's say even notothenia ... Here are some ... summer ... miracles were on the table .... And the ear is so ... fragrant.
... and crunchy heat.
Okay, it's a thing of the past, but I'll tell you this story. Do not exact…. Well …
It was in the summer ... The lilies were just blooming. It is then of course…. True? So let's look at this picture and breathe.
Remember? Let's remember and even try to feel this summer aroma together.
And it was closer to the evening dawn. Silence was ringing and the water was calm. The warm, simply, I would say, hot heat of the amosphere contributed to the desire to swim and to be lazy.
BUT!!! The silence was broken at first by the distant but growing noise of the engine. And now he is. Breaker of silence and disturber of my lazy calm. In a word, the neighbor ... zhor goes, he says, gossip. Go!
And really. We didn’t have time to give up and move a little (we were catching the wiring) as it began….
And then it continued. Until the sun goes down
And as soon as the sun went down, then we headed home. Of course, it could have been continued, only you couldn't catch all the fish, but what was caught was quite enough.
Something was postponed for later, but they decided to invite some fish to dinner.
The first thing we do is clean the fish. We release from the scales. I have such a device since Soviet times. If the fish is not very large, then the scales remain in this reservoir, which is on top. Very comfortably.
And then he removed all the fins and cut off the tails. By the way, next time I'll start with the fact that I'll cut it off ... otherwise, while cleaning, I pricked my fingers. Barbed fish….
These are the carcasses. Of course, you need to wash it. So that nothing gets in the way.
And then gut it. Do not forget to remove all sorts of films there and the rest. This process is not very aesthetic, so we will limit ourselves to a hint.
And again we wash the fish well. And then, excuse me, any blood and residues will get in the way.
Greedy, what a walleye! The fish was small practically in the throat of the pike perch. I didn't have time to finish eating one, but still grabbed the wobbler.
Our fish lived in an ecologically clean, sort of like a pond, but the gills, I still decided to remove.
It's the turn of the heads. We cut them off ... completely and permanently.
And all the heads, fins, tails ... put it all in a separate bowl. And let's put it aside for the time being. And the carcasses are separately.
Cut the fish into pieces. As they say - portioned.
And we sort. Which from the area of the tails, for example, go to the ear. And we will fry others. Larger and fatter which.
Let's add to the primal bouillon batch all sorts of peri-tibial bones and quite a bit of gossip.
And put the broth to cook. First. Let's take some water from the well. The cleanest and very tasty. As it boils, scale begins to appear. It must, of course, be removed.
Our first broth is boiling. Here it is necessary to reduce the fire so that it does not seethe, but slightly gurgles.
Cooking a bouquet of roots. How do we cook? Simple. I went into my garden, pulled on everything that had grown, added a few peppercorns and lavrushki.
Yes, and sent everything to the saucepan. And let him not cook on a strong flame. At the border "cooks" - "languishes" ...
A little time has passed, although there is no need to rush, but all this tripe has already been cooked. And the taste appeared in the yushka, even quite rich. So it's time to take it off the fire.
Let's remove and first of all remove the whole root bouquet from the broth. Just let it drain. Some do squeezes, but I did not start doing such extreme sports.
Think you threw it away? Never. Chickens, sorry, pecked.
And then, through such a strainer, he strained it TWO times.
Why two? Yes, because there are all sorts of bones and pieces of boiled heads and all that after the first time. Judge for yourself.
We put the broth on the fire and wait again until it boils. And we are already preparing the fish. The one that goes into the saucepan.
And potatoes with carrots, peel and cut. Let's prepare for the bookmark.
And immediately, when the broth has boiled, send the vegetables to the saucepan.
Having cooked them for ten to fifteen minutes. Until the potatoes are almost ready. And then we will send the fish to the saucepan.
And we cook over low heat. Here you need to salt. Rather, correct the ear for salt. Until already reaching a practically finished taste.
The fish will cook pretty quickly. During this time, potatoes with a stamp will come.
And as soon as the slave turned white and ... in general, you yourself will see that she is almost ready.
We take chopped greens, prepared for sending in a saucepan.
We send it to this very pan.
And we will cook for no more than five minutes.
And then cover with a lid, remove from the fire and let it brew. Not for long. Fifteen minutes to twenty.
While we fry the fish. On the second, as they say.
Let's take salt.
And salt the fish.
Then we mix it properly and let it brew. Not for long. Ten minutes. You can add some spices and herbs. But I didn't. Because to such a fish ... it is itself a FISH !!!
Butter and flour. Nothing more.
We put a frying pan, mold the butter and low heat, let it warm up.
And while we are pretty good fish in flour, as they say, roll.
And as soon as the frying pan has warmed up and the oil is hot, put the fish on it.
As soon as it is fried on one side (five minutes to seven literally), turn the fish over.
And such pieces are elastic, so springy opened up, and the meat turned pink ... the aroma began to spread completely freaky. Eh !!!
And so as not to be tempted ahead of time, we will turn down the heat to the lowest possible minimum and cover the pan with a lid, let it sweat for about ten minutes.
And then….
Then first the ears on the skeet !!! And it will be on the plate like this !!!
And a fish with vegetables and herbs. Fresh and very juicy and tasty !!! And no other side dish is needed, for, believe me, SUCH fish is self-sufficient and very ... convincing !!!
It was in the summer ... It then of course…. True? So let's take a look at this picture and sigh.
This is how the lunch turned out.
Angela for you at your meal!

Marfusha5

IvanychThank you very much for the pleasant memories, for such an amazing story. With what pleasure I would now plunge into the summer and taste the pike perch. This is my favorite fish. Tomorrow I will definitely buy it and cook it. In the meantime .... it remains only to breathe and remember .... Thank you.
P / S / And how can you sleep now after such a seductive photo and such a story? )))

sveta-Lana

Ivanych, Thank you! how tastefully told! Are you a romantic

ir

It's almost like, Summer of the Lord, Shmeleva

Ivanych

Marfusha5, sveta-Lana, ir,

Song

Quote: Ivanych

(summer post)

Ivanychwhen it’s still summer ...
So you want a fish ...

eh, teased ...

Jenealis

Ivanych, you are my new idol on the bread maker, such beauty, very talentedly decorated

Ivanych

Well, I have nothing to answer ... just blush and it remains ...

Marfusha5

Ivanych, bought a pike perch) but didn't have time to cook it today. But I found my mom's new fish scaler, like yours, but I don’t think that the Soviet one, although it’s been lying for a long time, and new scissors for the kitchen. We must try to clean the fish like you. And then I used to cut the fins with a knife, they are prickly and strong, and it is inconvenient, and I cleaned the fish with a Teskomovskaya fish scaler. Now I want your way to experience.

Kapet

Quote: Ivanych

Our fish lived in an environmentally friendly pond, but I decided to remove the gills.

Duc, after all, the gills are removed regardless of ecology, for the reason that they give a tangible bitterness in the yushka.

Ivanych

Marfusha5, tell me later ...

Kapet, but it also depends on the environment. ... You know, I remember they used to cook the fish soup, they didn't remove anything. And it didn't taste bitter!

Kapet

Ivanych, um ... I remember, I was still very small, in the mid-late 60s, Dad took with him, and other military representatives, to the Syr Darya and Amu Darya, they caught a lot of fish of different kinds, - and catfish, and pike perch, and snakehead ( snakeheads) ... These rivers were then clean, full-flowing - and the opposite banks were not visible, as in the sea. But, - the gills of the fish in the ear were cut out without question, without fail ...

Shl. And now the water of the Syr Darya can not be used either as drinking water or for irrigating fields. Poisoned (mercury, lead, zinc, copper, chromium, nickel, molybdenum) by something, from Uzbekistan ... There is no talk about gills, or about the use of fish itself: in the regions adjacent to the Syrdarya, oncology is off the charts ...
Sorry for offtopic. Memories - they are so ...

Ivanych

Kapet, water for fish soup from the same reservoir from which the fish was caught, took, it was ... in the year 75. More - no.