Zander in foil in the oven : in the menu - a noble , dietary fish .Interesting recipes for walleye in the oven in foil : step by step
Recipes / / April 15, 2016
Among those who tasted the meat of pike-perch is unlikely there is at least one person will not appreciate this noble taste.
Pike - not worse sturgeon;is other fish.
Her oddly prepare - get a diet dish, because perch - is 99% of the easy to digest protein, a set of fat, vitamins and minerals.
Not enough time to do the preparation of complex stuffed dishes - make the ordinary fillet of pike-perch, and it also did not disappoint.
Zander in foil in the oven - the general technological principles
At the initial stage of preparation walleye there are some difficulties:
Many people do not like the fact that after cleaning the fish have to do spring cleaning in the kitchen and air the room.
This fish with small scales, which fits snugly to the body, making it difficult to clean.
some frightening sharp and spiny fins.
All these minor troubles can easily be addressed.
Hold the fish before cleaning in salted water, then hold under running cold water.Take a fresh lemon rind and rub her work surface itself and the carcass of the fish.To Scale does not scatter to the sides need a little trick.To adapt for cleaning fish, attach carved out of plastic bottles shield: it has a semi-circular shape, and will direct the removed cleaning the scales on the working surface without letting it fly away in all directions.Spiny fins is easy to remove with scissors.
Getting walleye cutting and removal of viscera, it is necessary to take into account the anatomical structure of the fish.Pike perch - the predator, so his abdomen evolution adapted to swallowing a small fish, or the one that bigger.The main thing to remember: the liver and gallbladder are at the very head of the predator.From this it follows that one careless movement of the knife can pierce the gall bladder and spoil the taste of fish.
you can disrupt technology gutting fish and to begin this process is to cut the head, but on the inside is removed.Take a very sharp knife.Turn the fish belly up, holding her head.Turning the knife blade up, start doing abdominal incision from the base of the head, between the fins.Be careful not to enter a deep knife and cut the skin only.When you extracted the gallbladder, the rest of the work will not require such a fashion movement.You can then retrieve the gills, if you are going to use in the preparation of the head, carefully smooth out the cavity and remove the dark film abdominal wall and the carcass rinse well.
All waste is better to lay down in a garbage bag and take out the trash bin and the work surface and cutting tools again rub lemon peel or vinegar.
Sudak can be baked, to cut into fillets (boneless), the entire head or without a head.very easy to remove the bones out of the fish.Do not throw away the head, tail and cartilaginous bone, you are ready to bake the fish whole.Place temporarily unnecessary parts in a closed container and freeze them for soup.
before baking any fish can be cooked, pripuskayut fry.It all depends on how dense must be consistency pulp for its further processing.
walleye Meat - lean, somewhat dry, and this should be taken into account in the preparation and use of sauces and other "accompanying" ingredients.
If carcass for roasting weighs more than a kilogram, and can not accommodate stuffed fish on the menu, it is better before baking cut walleye into portions to the heat treatment, hot air evenly penetrated into the flesh: this will help avoid drying the surface before the fish is fullypropechёtsya inside.
With stuffed perch excessive drying does not happen, especially if the composition of the filling consists of succulent ingredients that when baking will report its moisture meat fish.
Modern technologies facilitate the work of housewives and professional chefs invention food foil.Once upon a time, instead of an artificial coating to prevent excessive evaporation during baking juice from the product and its burning products wrapped test, and even clay.
Foil - a quick way to achieve a steaming effect, but it does not completely replace the test with the use of baking dishes.Because the dough shell, in addition to its function of protecting the evaporation, and even edible, and incredibly tasty, as a supplement to the main dish.Rather, the foil can be considered a fast way to solve problems when you need to save time on cooking lunch or dinner.
However, which of the two alternatives still prefer a chef decides on the circumstances based on their preferences and abilities.We can say that the use of foil and shell test as for baking in the oven for walleye in a foil - two culinary reception as a result of which are obtained completely different dishes.
If judged necessary not to use the foil and the dough, it will approach any that prefer even bought in a store or cooking.
essence of the application or the foil test certainly understandable to all.You can begin to learn the recipes and menu choice today.
Recipe 1. Zander in foil in the oven with lemon sauce
For this dish fish baked whole with the head, but it is important to take into account that a large pike perch is better to be cut into portions.Zander with lemon sauce requires no decoration golden fried crust.Rather, it is - diet, steamed dish, resembling the taste of boiled or steam fish.
Sudak (prefabricated) 1.6 kg
Lemon slices 180 g (for registration)
Red carrots 450g (net)
Parsley, roots 120 g
Onions (white or shallots)200 g
Lemon juice 80 ml
White wine, nutmeg 150 ml
Garlic 1 clove
White ground pepper 15 g
Sugar (for broth and sauce) 100 g
Bay leaf 5 pcs.
Green parsley, curly (for registration)
olives (green and black) to 200 g (feed)
Water (for broth)
Cleaned walleye rub with salt inside and out, let it soakhalf an hour, and then with a sharp knife cut into steaks, a thickness of 3 cm. In boiling water, place peeled parsley root and carrots, mild onion (whole head or stems).When the vegetables reach to half, add salt and sugar, white pepper and bay leaf.The vegetable soup dip pieces of fish, and after 6-8 minutes, pour the wine and let simmer for a few minutes.Turn off the stove and cover the pan with a lid.Leave the fish to cool down and prepare the form of a suitable size to fit into it all the fish pieces, composed in whole carcass.Form Shots foil, leaving it the edge to wrap fish.
300 ml of strained broth, pour the lemon juice, add sugar and boiled it over low heat until thick syrup.
Remove the broth from cooked carrots.Along each of the root make superficial incision with a sharp knife or a special tool for carving.Cut all the carrots round plastic.Carrot plate lay on the foil around the fish pieces, folded on the abdomen there.Also round the walleye lay green olives.Black olives and slice of lemon with leaves of parsley, leave is on the desktop.Part of the finished, hot sauce, attached to a piece of butter, pour laid for baking fish, wrap it in foil and send it in a cold oven for 20 minutes, immediately turning on 220Σ.The remaining sauce pour into saucers.Prepare fish spread on a dish, alternating each piece of fish with lemon slice.Around again lay slices of carrots and olives.Add the sprigs composition curly parsley and serve.
Recipe 2. Zander in foil in the oven with onions with cheese "coat»
perch fillet 1.2kg
Onion, white 600 g
Sour cream (20%) 250 g
oil, vegetable oil and butter (for frying)
1 clove Garlic Rosemary
Rice, boiled 0,5 kg
Dry wine (white) 100 ml
wheat Flour (for breading)
Cut strips of fillet slices salt and pepper;Wait 15-20 minutes, until the fish prosolitsya.Heat the vegetable oil in it, and was baked sliced clove of garlic slices and rosemary.Sliced, breaded in flour and fry in the beginning from the peel, then add to the pan 1-2 tablespoons melted butter and turn the fillets to fry it on the reverse side.Cover the baking dish with foil, grease its surface with a piece of butter and place on all its surface Fig.Put the fish in Fig.Chop onions and ran in the same oil, wherein the fish frying.Put the onions in the fillets.Connect with sour wine, add spices and chopped dill.Pour the sauce over the onions and connect the edges of the foil over the onions.Bake in a preheated 200Σ, 15 minutes, remove the fish and remove the foil surface.Sprinkle a layer of grated cheese dish and again place the form in the oven, but do not cover that the cheese is melted and browned.Transfer the roast is in the oven for walleye in a foil on a platter, sprinkle again with cheese, dill, sour cream sauce and serve.
Recipe 3. Zander in foil in the oven with tomato sauce and vegetables
Carrots, red 0.5kg
Shallots 400 g
Flour (for passirovki) 75 g
perch fillet(slices) 1.5 kg
Sauce "Krasnodar" 0,5 l
oil, deodorized sunflower 150ml
Dill, chopped 100 g
pieces of fish fillets with salt and pepper;twenty minutes zapaniruyte them in flour and fry.Use frying butter, turning the fish on the other side to give a gentle, creamy taste.In a skillet sauté chopped onion and chopped carrots into cubes, add a little flour.Once the vegetables are tender, pour the tomato sauce and let boil.In a deep ceramic shape Put fried fish, fill it sauce with vegetables.The surface shape close tightly with foil and place it in a hot oven.Bake the fish do not need more than 15 minutes at 180Σ.Turn off the oven and do not open it - give a little dish stand.
Recipe 4. Zander in foil in the oven: fish "cigar" with potato sticks
Mashed potatoes 0.6 kg
yolks 6 pcs.
White crackers, bread 180 g
Cream, 200 ml of fatty
chopped herbs 100g
garlic, crushed 50 g Protein
Fish broth or water (for the sauce) 100ml
deep fat (oil) 300 ml
Sudak (fillet) 1.4 kg
Salmon steak 360 g
The hammer ready mashed egg yolks, add 70-80 grams of flour and kill a lot of blender, to prepare potato dough.On a work surface and sprinkle breadcrumbs, beat whites.Divide the potato mixture into 6 portions.From each roll the dough sticks 8-10 cm long and 1.5-2 cm in diameter.Roll them in the breadcrumbs, then - in proteins and again - in breadcrumbs.Fry in deep fat until golden brown.Garnish the fish is ready.
From perch fillet cut into 6 portioned layers, 5x10 cm. Each portion repel.Inside each portion of walleye place strips of salty or fresh salmon (1,5h10sm), 20 g butter, frozen, pre-roll in flour and add a pinch of chopped greens.Wrap the fillets on top of tubes and wrap them thick cotton thread to secure the "cigar".Fry the fish fried, roll in flour and protein twice.
Prepare the sauce.Boil water, bring to a boil cream (optional), and connect with water cream.Add the spices, chopped garlic and chopped herbs.The deepest form of fish lay "cigars" and fill them with the prepared sauce.Tightly seal the form with foil and bake in the oven for a short time to sauce soaked in fish.Put the fish "cigars" and potato sticks on a dish, decorated with greenery.
Recipe 5. Stuffed pike perch in the oven in foil
Pike, a large 3.0 kg
Figure dlinnozёrny, steamed 800 g
carrots passaged 750 g
Onion, 500 g passaged
Lemons 2 ½ pieces.
oil, 75 ml of olive
Spices, herbs and salt
To make dishes:
onion, pickled 3 pcs.(Small bulbs),
Fresh cucumber 2 pcs.
Tomatoes "cherry" 5 pcs.
Olives 15 pcs.
broccoli, stewed in butter 7-10 inflorescences
pomegranate or cranberry 100 g marinated
The carcass prepared fish from the abdomen to take a deep longitudinal section along the ridge, with twosides to release it from the pulp.Also, make two cross-cutting scissors in the head and the tail.Remove the bone without cutting off the head and tail of the fish, cut only by removing the fins and gills.Wash the carcass under running water using a brush, and dry it.Rub the mixture of salt, spices and spicy dried herbs (basil, oregano).Inside, you can put a few slices of lemon and chopped garlic to drown out the smell of fish.Place cake mix in a sealed bowl and store for a couple of hours in the refrigerator.You can leave at night.
Prepare thread a needle to sew up the belly stuffed walleye.sauté onions and carrots separately, and then combine the vegetables with boiled rice, steamed raisins, almonds and season with minced spices, juice of half a lemon.Place prepared stuffing mix for walleye in the abdomen, but not too tightly.Sew the abdomen.
on a large baking pour a layer of coarse salt: big fish will get baked through long and salt needed to make it at the bottom not to burn.Now Cover the pan double layer of foil;not tearing off the tape, place the foil next to the contrary.For further precautions, place parchment, oiled on the foil layer.Now carefully move the stuffed fish on the prepared baking sheet.On the back of pike-perch with a sharp knife make oblique incisions and insert a slice of lemon.Lubricate the back of the fish oil and cover with foil, tightly connecting the edges of the pan on the perimeter.
Bake large zander will have about two hours at 200Σ.When the fish is ready, remove the top layer of foil and Brown the it without the protective layer.
on dish, which will submit the fish lay lettuce, then gently move the finished walleye on lettuce leaves and place the prepared vegetables around it to be an excellent garnish.
Recipe 6. Zander in foil in the oven: Fish julienne
Prepare Disposable foil dishes, 250-300 ml in volume and put it on a baking sheet.
Pike perch fillet 500g
Smoked salmon 300g
mushrooms, 400 grams of fresh
Lemon 1 pc.
Sour cream (10%) 300 ml
Flour (for passirovki)
Dry wine 250ml
eggs, boiled 6 pcs.
«Parmesan» 120 g
«Edam» 150 g
melted butter 150 g
salt, ground nutmeg, mix peppers
Prepared mushrooms cut into slices and sprinkle with lemon juice;sauté chopped onions in butter with the flour, add the sour cream, mushrooms five minutes to pour the wine, in which a pre-grind boiled egg yolks.Add spices and slightly cool the soup.After Lay finely chopped fish of two species in the molds of the foil, pour the prepared soup and grated cheese on top pritrusite.Bake for about 15 minutes julienne When serving garnish each "cocotte" with a slice of lemon and a sprig of greenery.
Recipe 7. Pike in the oven in foil - German cuisine
celery and parsley (1: 1) 50 g
wine vinegar 20ml
White mushrooms, fresh 350-400 g
Onions 100 g
Flour (for breading)
fat for frying butter and vegetable oil
Sudak 450 g
Salt and pepper