Pike perch fillet
Description
The pike-perch (lat. Stizostedion lucioperca) is the most widespread predator in reservoirs of Kazakhstan. Thanks to its dietary meat this fish has become one of the most popular species in terms of cooking.
Nutrition and energy value
84 kcal / 352 kJ
Type of cuts
Undressed
Type of packaging
In the package
Weight
500 gr.
Terms and conditions of storage
Not more than 10 months at T not higher than -18 °C
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Cooking method
You will need pike-perch fillet - 500 g, flour - 4 tbsp., lemon (juice) - 1/2 pcs., salt and red pepper - to taste, vegetable oil - for frying.
For the sauce: lemon (juice and zest) - 1/2 pcs., dry white wine - 2 tbsp., flour - 2 tbsp., butter - 50 g, cream - 2 tbsp..
Add salt and pepper to pike perch, sprinkle with juice of 1/2 lemon and leave for a while. Roll the fish into flour and fry both sides in vegetable oil until ready. Prepare a creamy lemon sauce. Grill the flour in the pan, add the butter and mix well. Add cream, juice and lemon zest, wine. Salt and pepper to taste, bring to a boil.
Pour the sauce over pike perch and serve.
Your pike perch in a creamy lemon sauce is ready. Now you know how to cook pike perch. Enjoy your meal.
