I propose an unusual recipe for perception - baked perch in French.
Content:
- Ingredients
- Step by step cooking
- Video recipe
French cuisine is so diverse that it can boast of its immense culinary achievements. Moreover, each province has its own secrets and subtleties of cooking. But all the French agree in one opinion: they are very fond of fish and seafood. Cooking fish, of course, is not a tricky business, but re-creating a gourmet dish is a task for true gourmets. I propose to spare no time and repeat my recipe for preparing an unusual fish dish, which will become your culinary achievement.
In addition, for the culinary possibilities and taste of the perch, this fish is considered one of the best river specimens. Many delicious different dishes are prepared with perch, but sometimes the hostesses neglect the preparation of this fish, since it is difficult to clean. But to avoid this, you can buy frozen ready-made fillets in supermarkets, which is very easy to work with.
In addition, perch meat has many health benefits. For example, fish is rich in various valuable components such as proteins, fats, vitamins of various groups, iodine, iron, potassium, and of course phosphorus. As with other fish species, perch contains many amino acids, and methionine, tryptophan and lysine promote cell renewal and growth in the body. Another important factor is that this fish belongs to dietary delicacies. 100 g of the finished product contains only 82 kcal.
- Caloric content per 100 g - 135 kcal.
- Servings - 10
- Cooking time - 50 minutes, plus time to thaw fish
Ingredients:
- Perch fillet - 1 pc.
- Carrots - 1 pc. (large size)
- Egg - 1 pc.
- Hard cheese - 200 g
- Garlic - 2-3 cloves
- Lemon - 0.5 pcs.
- Seasoning for fish - 1 tsp
- Sour cream - 100 g
- Salt - a pinch
- Ground black pepper - to taste
- Refined vegetable oil - for frying
Cooking baked snapper in French
1. Defrost the perch fillet first, as it is almost always sold frozen. It is advisable to defrost it naturally at room temperature, without using a microwave oven.
After the fish is completely thawed, start preparing the dish. To do this, peel the carrots, wash them under running water and grate them on a coarse grater. You can use a food processor to speed up the cooking process. After that, heat a skillet with vegetable oil and fry the carrots a little until golden brown.
2. While the carrots are roasting, prepare the dressing. Pour sour cream into a deep container.
3. Peel the garlic, wash, finely chop and add to sour cream.
4. Drive the egg into a separate bowl to make sure it is fresh, not rancid and has no blood clots. Then add it to the sauce.
5. Cut the cheese into cubes, or grate on a coarse grater and place in a container with all the products.
6. Wash the lemon, pat dry with a paper towel and divide in half. After that, take a half of a lemon in one hand, and hold a knife in the other hand and make several deep punctures with it in the lemon. This will allow you to squeeze the juice out of the lemon as much as possible.
7. Now just squeeze the lemon so that the juice flows out of it into the sauce, while being careful not to get the seeds. If this happens, carefully remove them. Season the food with salt, black pepper, fish seasoning and mix well.
8. Now that the ingredients are all prepared, start shaping the dish. Line a baking tray with baking parchment. Cut the defrosted perch into portions and place them on a baking sheet. Place the fried carrots on top of the fish and pour over the prepared sauce.
Heat the oven to 200 degrees and send the fish to bake for 25 minutes. The finished dish can be served immediately. Boiled crumbly rice, mashed potatoes or spaghetti are suitable for a side dish.
See also the video recipe: Baked sea bass.
