Composition / ingredients
Step-by-step cooking
Step 1:
Pike perch fillets need to be thawed beforehand, leaving in the refrigerator overnight. In a bowl, mix sour cream and mustard. Dijon and ordinary Russian mustard are perfect here.
Step 2:
Wash fresh dill and shake from the water. Finely chop. Add to sour cream and mustard. Mix it up.
Step 3:
Grease the baking dish with sunflower or olive oil.
Step 4:
Put the pike perch in a mold and evenly lubricate the prepared sauce on top. Initially, my pike perch was already gutted, without a head, gills and without scales. But the skin must definitely stay in place.
Step 5:
Top the fish with salt and pepper to taste. Cover the form with foil (one layer will be quite enough). Put the mold in a preheated oven to two hundred degrees and bake the fish for twenty minutes.
Step 6:
After this time, the foil will need to be removed if you want to brown the fish a little.
Step 7:
And leave for another one or two minutes under the "grill" mode, so that the fish has time to brown. After that, the pike perch is ready to serve.
The meat of the pike perch is incredibly delicious. It is soft, tender and with a special pleasant "sudachy" taste. Plus, the walleye skin becomes an additional bonus! Yes, under sour cream-mustard sauce, lightly toasted under the grill, it will be crispy and simply mind-blowing!
And if you manage to find a fresh, freshly caught walleye, then I simply envy you!
Due to the fact that the fish is cooked in foil, heat accumulates inside the mold, and the pike perch will be ready in a matter of minutes.
I think that any baked vegetables or grilled vegetables, as well as lemon and green olives are ideal for this dish.
Just lick your fingers!
The finished dish will become more dietary if you prepare a sauce based on sour cream with low fat content and instead of using vegetable oil, line the baking dish with a special Teflon sheet.
Of course, I have a subjective and adoring attitude towards pike perch for a long time.
But, believe me, even if you have never tasted walleye, I think that the fish according to this recipe is simply bound to please you.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Boiled walleye - 97 kcal/100g
- Pike perch - 89 kcal/100g
- Fresh pike perch - 84 kcal/100g
- Stuffed pike perch - 144 kcal/100g
- Dill greens - 38 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground hot pepper - 21 kcal/100g
