A fish

Merchant perch in the test


Ingredients for cooking pike perch in a merry pastry

Ingredients for preparing pike perch in a merchant's dough:

  1. Fresh pike perch 1 kg.
  2. Grapefruit 1 piece
  3. Fresh lemon half
  4. Canned Pineapple 350 grams
  5. Soy sauce 2 tablespoons
  6. Liquid honey 3 tablespoons
  7. Olive oil 50 ml.
  8. Salt at its discretion

To prepare the test, we need:

  1. Premium wheat flour 2 cups
  2. Butter 2 Tbsp
  3. Filtered pure water at your discretion
  • Main Ingredients Sudak, Grapefruit, Honey
  • Serving 5-6
  • World Cuisine

Inventory:

Deep bowl, Cutting board, Measuring cup, Sharp knife, Strainer, Cooker, Baking tray, Cutlery, Serving plate or portion plates

Merchant cooking pike perch in the test:

Step 1: Prepare the zander and prepare the marinade for the fish.

We select in the bazaar the freshest zander from trusted saleswomen. Be sure to rinse and gut it well. To clear of scales, to cut off fins on a tail and a back, to cut off a head and to take out entrails. Rinse thoroughly with running cold water. If you do not have time, then you can ask sellers in the market to do all this. Next, an incision should be made along the back and the entire ridge with rib bones removed. Put the fish in a separate bowl. Rinse grapefruit and fresh lemon in cold water. Next, grapefruit must be cut in half and extract all the flesh into a blender cup, squeeze the juice from the lemon there, add pineapples, beat until smooth. Then send there still soy sauce, liquid honey, salt with coarse salt and pepper with freshly ground black pepper. Mix everything thoroughly.

Step 2: pickle zander.

Pour the marinade into the dishes where we have the pike perch and mix it so that it is in the sauce from all sides. Later send it all to the fridge, preferably for the whole night. If you don’t have much time for pickling fish, leave it at least in the marinade 2-3 hours. Remember, the longer the pike perch is pickled, the tastier will be the final result of the whole dish.

Step 3: Cook the dough.

Sift the wheat flour through a sieve and add a little table salt, put two more tablespoons of butter, add water slowly and begin to knead the dough. The dough will turn out when it stops sticking to your hands and becomes elastic.

Step 4: Cook the zander in the dough.

When the fish is well marinated, we take it out and put it in a baking dish (I have it in glass, so it’s better to see when the dish is ready). We divide the dough into two parts and roll it individually into circles so that they are similar to our shape in size. First of all, we grease the bottom with olive oil and put one part of the dough, on top of it we lay out the fish, previously chopped, then the second part and the edges are blind with hands. Sent to the oven at a temperature of 150 degrees for 15-20 minutes until completely baked.

Step 5: Serve the pike perch in a merchant dough.

Such royal fish can and should be served with baked vegetables. Good appetite!

Recipe Tips:

- - Also, for the sharpness of taste, I sometimes add hot chili peppers to the marinade, quite a bit.

- - Such a simple dish can be prepared, in fact, from any fish, the main thing is very good and thoroughly clean it of bones.

- - It is best to store this dish in the refrigerator at a low temperature, in tightly closed dishes, no more than 2-3 days. And you can heat in the microwave, 5-6 minutes at medium power, or in the oven at 170 degrees.