Finishing
Pike perch in the oven with mushrooms and cream. Pike-perch baked with mushrooms in the oven - recipe

Pike perch in the oven with mushrooms and cream. Pike-perch baked with mushrooms in the oven - recipe

Details

Everyone knows about the benefits of fish and the fact that it should be present in the diet of every person. But after all, any housewife wants to serve fish on the table tasty and healthy. In this case, you can cook fish, for example, pike perch with mushrooms. The dish will turn out to be unusually tasty and fragrant, especially if you use forest mushrooms, although champignons are also suitable. Baked pike perch with mushrooms, no doubt tasty dish which is easy to prepare. The best way to make sure of this is to cook it.

Pike perch with mushrooms and cheese baked in the oven

Required Ingredients:

sea pike perch - 500 gr.;
sour cream - 1 tbsp;
mushrooms - 100 gr.;
cream - 150 ml;
salt and pepper - to taste;
onion - 1 pc.;
cheese - 100 gr.

Cooking process:

Peel the onion and, chopping into small cubes, put in a pan with a small amount vegetable oil. Fry the onion, stirring, until translucent.

In the meantime, rinse and cut the mushrooms into small pieces. When the onion is fried, add the mushrooms to it and fry together for about 5 minutes. At the end, salt and pepper the mushrooms a little.

To prepare this dish, you can take pike perch carcasses or fillets. If you have a fillet, then it is enough to rinse and dry it. From the carcasses, it is necessary to remove the remains of the insides.

Place the prepared fish on a greased baking sheet. Don't forget to season the fish with a little salt and pepper. Put the fried mushrooms on the fish.

In a bowl, mix cream with sour cream. Salt the mixture and fill it with fish and mushrooms. Top everything with grated cheese.

Send the baking sheet to the hot oven. The cooking time for pike perch with mushrooms in the oven depends on whether you used fillets and whole carcasses. Usually the process of baking pike perch takes 20-30 minutes at a temperature of 200 degrees.

Serve the fish hot with any side dish, but mashed potatoes are best.

Pike perch with champignons baked in egg filling

Required Ingredients:

onions - 2 pcs.;
salt and pepper - to taste;
champignons - 8 pcs.;
Wheat flour;
eggs - 4 pcs.;
vegetable oil;
cheese - 120 gr.;
river pike perch - 1 pc.;
mayonnaise - 200 gr.;
greens.

Cooking process:

Fresh pike perch must be cleaned of scales and entrails. The head and fins must be cut off. Wash the fish well, then let it dry or dry it with a paper towel.

Cut the pike perch into portioned pieces, then salt and pepper it a little. Pour some vegetable oil into the pan.

While the oil is heating, roll the pieces of fish in flour and send to a hot pan. Fry the fish on both sides.

Rinse the mushrooms and cut into slices, and chop the peeled onion. Separately from the fish, fry the onion and mushrooms.

Transfer the fried fish to a baking sheet greased with oil. Put the mushrooms on top of the fish, and then start preparing the egg filling.

To do this, break the eggs into a bowl and add mayonnaise to them. Mix everything well. Add finely chopped greens to the resulting mixture. Stir.

Pour pike perch and mushrooms with prepared filling. Sprinkle everything on top with cheese, previously grated on a coarse grater.

Send the baking sheet with the fish to the oven, heating it to 180 degrees. Bake the dish until a beautiful golden crust appears on it.

Serve the baked fish with mushrooms hot with or without a side dish. As a side dish, you can have mashed potatoes or boiled rice.

Fish debut…

"He's fanged, he's toothy
For my live bait is dangerous.
And he is a skilled hunter
And it's terribly delicious!"
This predatory fish is used in the cuisine of many countries, but for me, a resident of central Russia, Russian cuisine is the sweetest. White, tender, lean meat of pike perch is very much appreciated among khulinar and ordinary eaters, and you can cook it with the most different ways, I will bring to your attention the “baked perch”. No ... I'm not going to cut and mill it, I'll cook it and serve it to my "royal" table and I will be entirely to your attention!

By the way, in Russia, pike perch, like bream, was very much appreciated - only red fish was more expensive. From the lower reaches of the Volga and Don, it was exported in huge quantities - dried, lightly salted, in winter - frozen. So he arrived at our table already gutted and peeled. The recipe is very simple.

We will need:
Pike perch, onion, carrots, champignons canned (better, of course, fresh mushrooms), lemon, vegetable oil, salt, pepper, laurel, herbs.
No more smells like: garlic, ginger, and even more so rosemary, we do not need!
Could add a little allspice , but I totally forgot.

Fry the onion for 3-4 minutes.

Add diced carrots and mushrooms, salt and pepper.

We muddy the whole thing until the carrots soften. In the meantime, prepare the sauce "coating" for the fish. Squeeze a lemon into a bowl, add vegetable oil (olive oil), salt, pepper, and I also added a pinch of dried herbs (dill, parsley) ground into dust.

Lay three layers of foil on a baking sheet. I spread the fish rubbed with “coated” in the shape of the letter “zyu”. Yes .., in the abdomen of our zander, I put bay leaves and half a carrot cut lengthwise, for the aroma and stability of the fish.

We bend the foil, making a kakbe bath. And we throw it into the oven to warm up for 10-15 minutes at t 160-170 (g / c)

Ten minutes have passed, we take out the pike perch and spread the roast to it, pour over the remnants of the “coating”.

We press the edges of the chutarik foil and send the whole thing into the oven for 20-25 minutes at the same temperature.

Pike perch baked with mushrooms- This, guys, is just stunned how delicious it is. Unless, of course, Sudak is not the name of your neighbor ... Hmm, so what am I talking about? Well, yes, today we will cook an awesome fish dish (waste will remain, add a little pulp, trimmings, you will). The estimated time that we will spend on this whole thing is forty minutes. In the end, we get a bite for four, well, or for three, if it’s completely from the belly. As the name implies, the fish will not be any, but quite specific. Actually, we will start with such an important part as the list of ingredients.

Here he is:
- Eight hundred grams of pike perch (hefty!!!).
- Two hundred and fifty grams of mushrooms (Forest, such as boletus or chanterelles, although champignons will do).
- Two hundred and fifty milliliters of cream (at least thirty percent fat!).
- One medium bulb.
- A small bunch of parsley.
- Fifty grams of Parmesan cheese.
- Salt and ground white pepper to taste.
- tablespoon butter.
- Two tablespoons of vegetable oil.

How to cook baked pike perch
Well, the list is certainly good. Now we need to get this whole thing and prepare for further actions. All is ready? Then we can get started. First, turn on the oven and leave it to warm up at low speed. In the meantime, we take our fish and thoroughly rinse it under running cold water from the tap. If the carcass is whole, then you have to chop off its head, gut it and rinse it thoroughly again. Then dry it with a towel or paper napkins and cut into portioned pieces. Mix salt and pepper (preferably freshly ground) and rub each piece with this. Next, these pieces are laid out in one layer on the bottom of a dish made of heat-resistant material.

We put a frying pan on the fire, throw butter into it and add vegetable oil. When the contents cease to foam abundantly, throw finely chopped onion there and fry until it becomes soft. Mushrooms cut into medium pieces and add to the pan to the onion, add salt and pepper to taste. Fry everything for five minutes, stirring constantly. After that, pour in the cream there and mix thoroughly.

Pour the resulting sauce over the pieces of fish. Distribute the mushrooms evenly over the entire surface of the dish. Well, it remains to shove all this stuff into the oven, which by this time should heat up to one hundred and ninety degrees. We bake for about twenty minutes, plus or minus, depending on the nature of the particular oven. Then sprinkle the fish first with parsley, and then with grated cheese. Well, we send it back to the heat for ten minutes so that the cheese is browned properly. We take it out and IMMEDIATELY serve it on the table.

Pike perch baked in the oven photo process

Chic pike perch baked with mushrooms in the oven

Pike perch baked with mushrooms is, men, just stunned how delicious it is. Today we will prepare an awesome fish dish (waste will remain, add a little pulp, trimmings, you will have pike perch cutlets).
The estimated time that we will spend on this whole thing is forty minutes. In the end, we get a bite for four, well, or for three, if it’s completely from the belly. As the name implies, the fish will not be any, but quite specific. Actually, we will start with such an important part as the list of ingredients.

Eight hundred grams of pike perch (hefty!!!).

Two hundred and fifty grams of mushrooms (Forest, such as boletus or chanterelles, although champignons will do).

Two hundred and fifty milliliters of cream (at least thirty percent fat!).

One medium bulb.

A small bunch of parsley.

Fifty grams of Parmesan cheese.

Salt and ground white pepper to taste.

A tablespoon of butter.

Two tablespoons of vegetable oil.

Well, the list is certainly good. Now we need to get this whole thing and prepare for further actions. All is ready? Then we can get started. First, turn on the oven and leave it to warm up at low speed. In the meantime, we take our fish and thoroughly rinse it under running cold water from the tap. If the carcass is whole, then you have to chop off its head, gut it and rinse it thoroughly again. Then dry it with a towel or paper napkins and cut into portioned pieces. Mix salt and pepper (preferably freshly ground) and rub each piece with this. Next, these pieces are laid out in one layer on the bottom of a dish made of heat-resistant material.