Stewed pike perch with carrots and onions

How to make a stewed pike perch with carrots and onions? Clean the carcass of the defrosted pike perch, get rid of the head and gut it. Remove the fillet, leave the skin. It will allow the pieces to keep their shape and look presentable in the finished dish. There are practically no bones in the pike perch, so by removing the ridge, you can no longer worry about it.

Cut the fillet into portions, season with salt and pepper. Pour flour into a plate, roll the fish pieces on all sides. In a frying pan with a thick bottom, heat the vegetable oil and fry the pieces of pike perch on each side until golden brown. Put it on a plate and leave it for a while.

Peel carrots, onions and celery. Bulgarian pepper (it is best to take red), get rid of the seeds. Cut the onion into rings, grate the carrots on a coarse grater, and cut the celery into thin strips.

Add a little more vegetable oil to the pan, send the vegetables and fry for 10 minutes, stirring occasionally. During this time, the pieces will become soft and change color slightly.

Cut the leek and bell pepper into half rings. Add to the rest of the vegetables, stir. Pour in water and a spoonful of tomato paste, stir again, bring to a boil.

As soon as the mixture boils, add salt, ground pepper and put the fish on top. Reduce the heat to low, cover and simmer for 5 minutes. After the first roasting, the pike perch is already completely ready, stewing with vegetables is necessary for it to soak in the taste and juice of vegetables and soften a little. It is not necessary to increase the extinguishing time, otherwise there is a great risk of the fish falling apart and the dish losing its restaurant appearance.

Serve the pieces of pike perch hot. First, lay out a thick layer of vegetable pillow, top with a few pieces of fragrant, white fish and serve to the table immediately, with green onion feathers for decoration and variety of taste.

You can serve fish either independently or by adding any side dish to taste.

Bon appetit!

How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .