Pike-perch (zander) fillet

A lean white fillet with firm, low-bone flesh for frying, fishcakes and aspic.

Pike-perch fillet is a lean white fish fillet with firm flesh, a clean, sweetish taste and almost no small bones. It is fried, baked, steamed, made into fishcakes, quenelles, aspic and added to fish soup.

Recipes with this ingredient

Pike perch and salmon aspicEuropean cuisine | Appetizers

The recipe was shared with us by the brand chef of the restaurant "CDL" Fedor Verin.

Pancakes with buckwheat porridge filling and fishRussian cuisine | Main courses

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Rice porridge with pike perch in fish brothRussian cuisine | Main courses

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Buckwheat porridge with boiled pike perchRussian cuisine | Main courses

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Buckwheat porridge with fishRussian cuisine | Main courses

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Fried Pike Perch Mediterranean StyleEuropean cuisine | Main courses

Chef Alexey Yashaev shared the recipe with us.

Fish stewRussian cuisine | Main courses

The recipe is taken from the book "Ural cuisine.

Ear soup with telnyRussian cuisine | Soups

The recipe is taken from the book "Ural cuisine.

Pike-perch riet with olive tapenadeFrench cuisine | Appetizers

Recipe by Valery Dergachev, chef of Vinoteca Leo (Rostov-on-Don).

Pike perch with white wine sauceAuthor's cuisine | Main courses

Recipe from Andrey Palesiki, chef of the restaurant "Erwin. Recremoreocean.

Pike perch dumplingsRussian cuisine | Main courses

Pike perch quenelles are an exquisite dish of Russian cuisine that combines the tenderness of fish with the rich aroma of broth. This recipe has roots in the tradition of making fish cutlets but differs with its airy consistency due to the addition of whipped egg whites. The pike perch fillet, softened by bread soaked in milk, transforms into a light, almost weightless mass. Carrots in the broth add a sweet note to the dish while dill refreshes the taste. Quenelles are served with broth, making them especially pleasant to consume in cold weather. They can be considered a dietary version of fish cutlets since they are prepared without frying, preserving all the benefits of natural ingredients. This dish is perfect for both family dinners and elegant guest receptions.

Sterlet stuffed with shrimp and pike perchEuropean cuisine | Main courses

Recipe by Evgeny Mikhailov, chef of the Drinks @ Dinners restaurant.

Fried pike perch with warm saladEstonian cuisine | Main courses

Fried pike perch with warm salad is a refined dish of Estonian cuisine, combining tender crispy fish fillet and aromatic salad with tomatoes and arugula. The origins of this recipe are linked to the tradition of Baltic peoples to prepare fish simply but with a delicate taste. The light acidity of white wine and butter create a harmonious texture that highlights the freshness of the ingredients. The dish has a bright, rich flavor where the sweetness of tomatoes is balanced by the spiciness of celery and the slight bitterness of arugula. It is perfect for a light dinner or festive table, especially when paired with a glass of dry white wine. It cooks quickly while preserving all the richness of natural flavors and the health benefits of the ingredients. In this rendition, pike perch becomes a true gastronomic gem of Estonian cuisine.

Fish soup with cod, salmon, octopus, squid, mussels and flying fish roeLatvian cuisine | Soups

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.

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Pike perch with green pea and mint salsa, salmon caviar and butter sauceLatvian cuisine | Main courses

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.