Pike perch is a fish widely distributed in fresh water bodies in Eurasia. Pike perch has always been valued not only as a fairly large fishing object, but also as a culinaryly valuable fish with white meat. It can be boiled with parsley, as in the song, but pike perch with cream sauce is especially good.
Some pike perch dishes even have their own history, for example, the pike perch “Orly” got its name from the surname Orlik. It was worn by an associate of Hetman Ivan Mazepa, Pilip Stepanovich Orlik. This man, living abroad after the death of the hetman, opened a small tavern near Paris where they served pike perch in batter; it was this dish that became popular first abroad, and then in restaurants in St. Petersburg and Moscow. Pylyp Stepanovich became not only the author of a culinary masterpiece, but also the author of the first Ukrainian constitution, but this is a completely different story, which has nothing to do with pike perch in batter or pike perch in cream sauce.
Pike perch with cream sauce
Pike perch meat is not only dietary and low-fat, it is also a rich source of animal protein, which can be compared with chicken or veal. But unlike them, pike perch is easier and faster digested and absorbed by the human gastrointestinal tract.
Pike perch with cream sauce is prepared quite quickly and simply, for this you need:
- pike perch, pre-cut into fillets with skin, 1.0 kg;
- salt;
- flour 70 g for breading + 30 g for sauce;
- pepper;
- milk 200 ml;
- sour cream 300 g;
- butter 70 g;
- vegetable oil 100 ml;
- bulb;
- a sprig of dill or parsley.
Recipe
- Cut the fish into medium-sized pieces.
- It needs to be salted and peppered. Make it to taste.
- Dredge fish pieces in flour.
- Place pieces of pike perch into heated vegetable oil. Fry them until golden brown. It will help the fish keep its shape and not fall apart when stewed in the sauce.
- In another frying pan, heat the butter and fry the onion, chopped into very thin half rings, until soft.
- Place the onion in a saucepan or cauldron along with the oil in which it was fried.
- Place the fried fish on top of the onion bed.
- Prepare the sauce. To do this, mix 50 - 60 ml of milk with 20 - 30 g of flour, and pour the rest of the milk into sour cream, add salt to taste, add pepper and pour in the diluted flour. Mix everything well and pour the sauce over the fish.
- Over medium heat, bring the contents to a boil and, moderate the heat, simmer the fish under the lid for 20 minutes.
- At the end, add the greens and turn off the stove.
________________________________
Cookman to help
The tips below will help you prepare pike perch with creamy sauce:
- It is advisable to cook only fresh or chilled pike perch;
- Despite the fact that pike perch is a predatory fish, it loves to hide among snags and other natural shelters at the bottom, so its meat sometimes has a muddy smell typical of freshwater bodies. You can soften it if you put a bunch of dill in the belly of the gutted fish and give let her lie down for half an hour;
- if you have fresh pike perch, but don’t have time to cook it, you can freeze the fish, but be sure to gut it first;
- The flour coating will be distributed more evenly if you put the pieces of fish fillet in a bag, add flour and shake well.
________________________________
All preparation of the dish fits into the following steps:
- cut skin-on pike perch fillet;
- roll in flour and fry in hot oil;
- cut the onion into half rings and fry in butter until soft;
- Place the onion in the pan first, then the fish;
- mix sour cream, milk, flour, salt, pepper;
- pour the sauce over the fish and cook covered from the moment of boiling for 20 minutes;
- add greens at the end.
Pike perch with cream sauce is good on its own or with any side dish. It can also be served as a cold appetizer.
SHARE THE ARTICLE ON SOCIALS. NETWORKS
Description of preparation:
I have known the magical combination of white fish and mushrooms for quite some time.
Unfortunately, neither fresh pike perch nor fresh wild mushrooms are regulars in our kitchen, so we cook this dish quite rarely. Rare, but apt - such a dish always sells out with great excitement. Pike perch in cream with wild mushrooms is not only tasty, but also quite fast.
And this, you see, is also an important factor. Happy cooking, friends! Purpose: For lunch / For dinner Main ingredient: Fish and seafood / Pike perch Dish: Hot dishes
Pike perch with Polish sauce: traditional recipe with photos step by step
The dish first appeared in Poland.
However, in Russia, fish with sauce took root and became popular. It's easy to prepare, it turns out tasty and satisfying, so you can serve it without a side dish. For a traditional fish recipe you will need:
- fish fillet – 600 g;
- potatoes – 300 g;
- spinach – 150 g;
- chicken egg – 1 pc.;
- garlic and ghee.
For the sauce for pike perch you need:
- chicken eggs – 2 pcs.;
- butter – 130 g;
- lemon – 1/3 pcs.;
- dill, spices and salt - optional.
Total cooking time is up to an hour.
Having prepared all the ingredients in front of us, we begin to create.
Cut the fish into portions. Wash the spinach and remove the stems. Potato tubers do not need to be peeled. Rinse and cook. Boil one egg and set aside when ready.
Now build a water bath. To do this, bring the water in a saucepan to a boil. Place a smaller bowl on top so that the bottom does not touch the water.
Advice! The water should not boil too much, otherwise you will end up with an omelette.
Separate the yolks from the whites. Add a little cold water to the first. Place everything in a water bath. Immediately add butter in small portions. Stir constantly with a whisk.
Remove the bowl from the bath once the oil has dissolved. Add juice of 1/3 lemon and spices.
Place 2 frying pans on the stove. Place the fish and a little water in one. Cover with a lid. Simmer over low heat for 7 minutes. Heat the second frying pan.
When the potatoes are ready, fry them in melted butter until golden brown. Add coarsely chopped garlic. Add spinach, spices and salt whole. Remove from stove immediately.
Peel the previously boiled egg and grate it on a coarse grater. Coarsely chop the dill.
Before serving, place everything on a flat plate. Sprinkle grated egg and dill on top. Can be served.
Even if your family is not a fan of fish dishes, they will definitely like this pike perch. Bon appetit.
I suggest watching the Video recipe:
Recipe for pike perch in souse vide cream sauce. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Pike perch in creamy souse vide sauce.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 126.2 kcal | 1684 kcal | 7.5% | 5.9% | 1334 g |
| Squirrels | 15.7 g | 76 g | 20.7% | 16.4% | 484 g |
| Fats | 6.7 g | 56 g | 12% | 9.5% | 836 g |
| Carbohydrates | 0.5 g | 219 g | 0.2% | 0.2% | 43800 g |
| Water | 75.8 g | 2273 g | 3.3% | 2.6% | 2999 g |
| Ash | 1.15 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 53.3 mcg | 900 mcg | 5.9% | 4.7% | 1689 g |
| Retinol | 0.05 mg | ~ | |||
| beta carotene | 0.02 mg | 5 mg | 0.4% | 0.3% | 25000 g |
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 3.7% | 2143 g |
| Vitamin B2, riboflavin | 0.11 mg | 1.8 mg | 6.1% | 4.8% | 1636 g |
| Vitamin B6, pyridoxine | 0.158 mg | 2 mg | 7.9% | 6.3% | 1266 g |
| Vitamin B9, folates | 15.833 mcg | 400 mcg | 4% | 3.2% | 2526 g |
| Vitamin C, ascorbic acid | 2.53 mg | 90 mg | 2.8% | 2.2% | 3557 g |
| Vitamin D, calciferol | 0.035 mcg | 10 mcg | 0.4% | 0.3% | 28571 g |
| Vitamin E, alpha tocopherol, TE | 1.6 mg | 15 mg | 10.7% | 8.5% | 938 g |
| Vitamin RR, NE | 4.3333 mg | 20 mg | 21.7% | 17.2% | 462 g |
| Niacin | 1.683 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 248.33 mg | 2500 mg | 9.9% | 7.8% | 1007 g |
| Calcium, Ca | 43.5 mg | 1000 mg | 4.4% | 3.5% | 2299 g |
| Magnesium, Mg | 22 mg | 400 mg | 5.5% | 4.4% | 1818 |
| Sodium, Na | 34.33 mg | 1300 mg | 2.6% | 2.1% | 3787 g |
| Sera, S | 160.33 mg | 1000 mg | 16% | 12.7% | 624 g |
| Phosphorus, Ph | 201.3 mg | 800 mg | 25.2% | 20% | 397 g |
| Chlorine, Cl | 41.67 mg | 2300 mg | 1.8% | 1.4% | 5520 g |
| Microelements | |||||
| Iron, Fe | 0.45 mg | 18 mg | 2.5% | 2% | 4000 g |
| Yod, I | 4.17 mcg | 150 mcg | 2.8% | 2.2% | 3597 g |
| Cobalt, Co | 16.667 mcg | 10 mcg | 166.7% | 132.1% | 60 g |
| Manganese, Mn | 0.0417 mg | 2 mg | 2.1% | 1.7% | 4796 g |
| Copper, Cu | 91.67 mcg | 1000 mcg | 9.2% | 7.3% | 1091 g |
| Molybdenum, Mo | 3.333 mcg | 70 mcg | 4.8% | 3.8% | 2100 g |
| Nickel, Ni | 5 mcg | ~ | |||
| Fluorine, F | 25 mcg | 4000 mcg | 0.6% | 0.5% | 16000 g |
| Chromium, Cr | 45.83 mcg | 50 mcg | 91.7% | 72.7% | 109 g |
| Zinc, Zn | 0.5833 mg | 12 mg | 4.9% | 3.9% | 2057 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 0.5 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.858 g | ~ | |||
| Valin | 0.817 g | ~ | |||
| Histidine* | 0.333 g | ~ | |||
| Isoleucine | 0.783 g | ~ | |||
| Leucine | 1.167 g | ~ | |||
| Lysine | 1.35 g | ~ | |||
| Methionine | 0.442 g | ~ | |||
| Methionine + Cysteine | 0.658 g | ~ | |||
| Threonine | 0.658 g | ~ | |||
| Tryptophan | 0.15 g | ~ | |||
| Phenylalanine | 0.567 g | ~ | |||
| Phenylalanine+Tyrosine | 0.983 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 1.083 g | ~ | |||
| Aspartic acid | 1.35 g | ~ | |||
| Glycine | 0.842 g | ~ | |||
| Glutamic acid | 1.95 g | ~ | |||
| Proline | 0.933 g | ~ | |||
| Serin | 0.475 g | ~ | |||
| Tyrosine | 0.417 g | ~ | |||
| Cysteine | 0.217 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 73.33 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 3.6 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.017 g | ~ | |||
| 16:0 Palmitinaya | 0.15 g | ~ | |||
| 17:0 Margarine | 0.008 g | ~ | |||
| 18:0 Stearic | 0.033 g | ~ | |||
| Monounsaturated fatty acids | 0.308 g | min 16.8 g | 1.8% | 1.4% | |
| 16:1 Palmitoleic | 0.067 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.208 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.025 g | ~ | |||
| 22:1 Erucic (omega-9) | 0.008 g | ~ | |||
| Polyunsaturated fatty acids | 0.108 g | from 11.2 to 20.6 g | 1% | 0.8% | |
| 18:2 Linolevaya | 0.017 g | ~ | |||
| 18:3 Linolenic | 0.008 g | ~ | |||
| 20:4 Arachidonic | 0.017 g | ~ | |||
| 20:5 Eicosapentaenoic acid (EPA), Omega-3 | 0.017 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 8.8% | |
| 22:5 Docosapentaenoic acid (DPA), Omega-3 | 0.017 g | ~ | |||
| 22:6 Docosahexaenoic acid (DHA), Omega-3 | 0.033 g | ~ |
The energy value of pike perch in souse vide cream sauce is 126.2 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Recipe: Pike perch in cream sauce. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Pike perch in creamy sauce.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 135.7 kcal | 1684 kcal | 8.1% | 6% | 1241 g |
| Squirrels | 8.5 g | 76 g | 11.2% | 8.3% | 894 g |
| Fats | 8.4 g | 56 g | 15% | 11.1% | 667 g |
| Carbohydrates | 4.9 g | 219 g | 2.2% | 1.6% | 4469 g |
| Organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1 g | 20 g | 5% | 3.7% | 2000 g |
| Water | 76 g | 2273 g | 3.3% | 2.4% | 2991 g |
| Vitamins | |||||
| Vitamin A, RE | 640.7 mcg | 900 mcg | 71.2% | 52.5% | 140 g |
| beta carotene | 3.477 mg | 5 mg | 69.5% | 51.2% | 144 g |
| Vitamin B1, thiamine | 0.054 mg | 1.5 mg | 3.6% | 2.7% | 2778 g |
| Vitamin B2, riboflavin | 0.084 mg | 1.8 mg | 4.7% | 3.5% | 2143 g |
| Vitamin B4, choline | 1.2 mg | 500 mg | 0.2% | 0.1% | 41667 g |
| Vitamin B5, pantothenic | 0.128 mg | 5 mg | 2.6% | 1.9% | 3906 g |
| Vitamin B6, pyridoxine | 0.159 mg | 2 mg | 8% | 5.9% | 1258 g |
| Vitamin B9, folates | 12.557 mcg | 400 mcg | 3.1% | 2.3% | 3185 g |
| Vitamin C, ascorbic acid | 2.12 mg | 90 mg | 2.4% | 1.8% | 4245 g |
| Vitamin D, calciferol | 0.048 mcg | 10 mcg | 0.5% | 0.4% | 20833 g |
| Vitamin E, alpha tocopherol, TE | 1.108 mg | 15 mg | 7.4% | 5.5% | 1354 g |
| Vitamin H, biotin | 0.12 mcg | 50 mcg | 0.2% | 0.1% | 41667 g |
| Vitamin K, phylloquinone | 4.1 mcg | 120 mcg | 3.4% | 2.5% | 2927 g |
| Vitamin RR, NE | 2.8858 mg | 20 mg | 14.4% | 10.6% | 693 g |
| Macronutrients | |||||
| Potassium, K | 189.24 mg | 2500 mg | 7.6% | 5.6% | 1321 g |
| Calcium, Ca | 49.26 mg | 1000 mg | 4.9% | 3.6% | 2030 |
| Magnesium, Mg | 23.45 mg | 400 mg | 5.9% | 4.3% | 1706 g |
| Sodium, Na | 21.44 mg | 1300 mg | 1.6% | 1.2% | 6063 g |
| Sera, S | 99.51 mg | 1000 mg | 10% | 7.4% | 1005 g |
| Phosphorus, P | 106.3 mg | 800 mg | 13.3% | 9.8% | 753 g |
| Chlorine, Cl | 45.73 mg | 2300 mg | 2% | 1.5% | 5030 g |
| Microelements | |||||
| Bor, B | 83.2 mcg | ~ | |||
| Vanadium, V | 29.95 mcg | ~ | |||
| Iron, Fe | 0.592 mg | 18 mg | 3.3% | 2.4% | 3041 g |
| Yod, I | 24.89 mcg | 150 mcg | 16.6% | 12.2% | 603 g |
| Cobalt, Co | 10.59 mcg | 10 mcg | 105.9% | 78% | 94 g |
| Manganese, Mn | 0.1488 mg | 2 mg | 7.4% | 5.5% | 1344 g |
| Copper, Cu | 88.99 mcg | 1000 mcg | 8.9% | 6.6% | 1124 g |
| Molybdenum, Mo | 7.867 mcg | 70 mcg | 11.2% | 8.3% | 890 g |
| Selenium, Se | 0.575 mcg | 55 mcg | 1% | 0.7% | 9565 g |
| Fluorine, F | 49.05 mcg | 4000 mcg | 1.2% | 0.9% | 8155 g |
| Chromium, Cr | 26.1 mcg | 50 mcg | 52.2% | 38.5% | 192 g |
| Zinc, Zn | 0.583 mg | 12 mg | 4.9% | 3.6% | 2058 g |
| Sterols (sterols) | |||||
| Cholesterol | 59 mg | max 300 mg |
The energy value of pike perch in cream sauce is 135.7 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Nutritional and energy value:
| Ready meals | |||
| kcal 3557 kcal | proteins 210.9 g | fat 203.7 g | carbohydrates 216.5 g |
| Portions | |||
| kcal 889.3 kcal | proteins 52.7 g | fat 50.9 g | carbohydrates 54.1 g |
| 100 g dish | |||
| kcal 134.2 kcal | proteins 8 g | fat 7.7 g | carbohydrates 8.2 g |
Nutritional value per serving
% of daily value
Based on your age, weight and activity. Serves as reference information.
Log in or register and we can display your daily intake of proteins, fats and carbohydrates
Basic
| flour Flour is ground grains of wheat, rye, oats, buckwheat, rice, corn, flax, millet, barley, peas and other grains. To learn more | 100 g |
| shrimps Externally, shrimp look like small lobsters, and on top they are covered with a rather thin chitinous shell, which comes in different colors. There are giant tiger shrimp, there are king shrimp, also large and fleshy, and there are small Arctic shrimp. To learn more | 200 g |
| cream Cream is a fatty dairy product obtained in the upper layer of milk by settling or separation. To learn more | 500 ml |
| salt Salt is called sodium chloride; this substance looks like small white crystals. To learn more | 10 pinches |
| lemons Lemon is the fruit of the lemon tree, belongs to the large family Rutaceae, and is a close relative of lime, orange, kumquat, tangerine and other citrus fruits. To learn more | 10 g |
| white wine White wine is indispensable in cooking, as it not only accompanies dishes, but also makes their taste more refined. Wine is used to make sauces, marinades, a base for fondue, and it is added to soups, stewed vegetables, meat, fish, desserts and baking dough. To learn more | 300 ml |
| vegetable oil vegetable oil Ingredient Vegetable oil is the vegetable fat of fruits, seeds, roots and other parts of plants, obtained either by classical pressing or by extraction. To learn more | 150 ml |
| butter butter Ingredient Butter is a product obtained by separating or churning cream from cow's milk. To learn more | 100 g |
| dill Dill, according to the botanical description, is an annual spicy-aromatic plant from the umbellate family of the celery subfamily. It is unpretentious in cultivation, tolerates low temperatures, produces excellent seedlings both in summer and autumn, and grows well at home. To learn more | 20 g |
Select all
Add to shopping list
Loading your shopping lists...
New shopping list
Pike perch with cream sauce - in the oven
Be sure to try pike perch with cream sauce. The dish has an amazing and unique taste. It is a pleasure to prepare such a delicacy.
Prepare the following ingredients:
- fish – 400 g;
- pasta – 300 g;
- onion – 1 pc.;
- garlic – clove;
- beans – 200 g;
- cream – 200 ml;
- olive oil, seasoning salt - optional.
Total cooking time – 1 hour.
We lay out all the ingredients in front of us and start creating.
Clean the fish and dry with a towel. Add salt, spices, olive oil. Mix everything well. Place in a baking dish for 10 minutes at a temperature of 180 – 200 °C.
Cook the pasta in salted water until cooked.
At this time, peel the onion in half rings and saute it over medium heat for 5 minutes. Then add chopped garlic and simmer for another 2 minutes.
Place the beans and liquid into the pan. Simmer for a few minutes.
When the pasta is cooked, drain the water and transfer the pasta to the pan. Add chopped dill.
Fill the dish with cream. Mix well and simmer for 2 minutes.
Now let's serve.
First, place the pike perch. Pour cream sauce over it. Then spread the paste in a circle. Decorate everything with greenery. Ready! You can serve it to the table! Bon appetit everyone!
Watch the video recipe for pike perch in the oven:
This is how healthy fish can become very tasty in the hands of a skilled cook. Prepare your masterpieces with our tips to surprise and delight your family.
Be sure to share your tips for cooking pike perch in the comments.
How to cook “Pike perch with creamy sauce”
Prepare your ingredients.
Clean the fish, dry with a paper towel, add salt and pepper. Add olive oil, stir gently.
Place the fish in a baking dish (or on a baking sheet) and place in the oven for 8-10 minutes.
Boil the pasta in salted water until tender.
While the fish and pasta are cooking, wash and peel the onion, cut it into thin half rings. Peel and chop the garlic. Heat a frying pan with olive oil, fry the onion over medium heat (4-5 minutes), stirring. Add garlic to the onion, fry for another 2 minutes.
Add the beans (along with the liquid) and simmer for another minute.
Drain the water from the finished pasta and add it to the pan. Sprinkle with dill.
Pour in the cream.
Stir and simmer for 1-2 minutes.
Pour creamy sauce over the finished pike perch and spread the pasta in a circle. You can decorate the dish with herbs. Bon appetit!
