Pike-perch (zander)

The recipe was shared with us by the brand chef of the Central House of Writers restaurant, Fyodor Verin.

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.

The recipe was prepared in our kitchen by Ilya Blagoveshchensky, chef of the Sapiens restaurant.

Fried pike perch in aromatic oil is the embodiment of European culinary sophistication. This recipe reveals the natural flavor of the fish, highlighting it with exquisite herbs and spices. Historically, such dishes were prepared in coastal regions of Europe where fresh fish was always a staple. The aroma of garlic, thyme, and rosemary fills the kitchen with a gentle fragrance, creating a cozy dinner atmosphere. Pike perch fried to a golden crust remains juicy and tender inside, while its delicate texture pairs perfectly with mashed potatoes or fresh vegetables. The simplicity of preparation makes this recipe accessible even for novice cooks, and its refined taste can adorn any festive table.

In the Tver restaurant "Pinot grigio, wine and sea" they recommend marinating pike perch in a mixture of vegetable oil, salt, pepper and paprika, and then baking it in the oven. Serve, of course, with potatoes, as well as beurre blanc sauce and , a fashionable trend, avocado mousse.

Pike perch with onions and cream, minced, breaded and deep-fried - a new take on a popular and simple product. Crispy crust with a tender fish filling - you can eat it just like that, or with mayonnaise with an Asian accent, our recipe tells you how to cook it. Recipe from the Samara restaurant "Smorodina".

This ukha is cooked simultaneously on fish and chicken or rooster, due to which the broth turns out especially rich, tasty, rich and aromatic. The recipe was shared with us by the brand chef of the restaurants "Ryba moya" Dmitry Parikov.

The prototype of jellied fish was servants' food: the scraps from the master's table were collected and poured with a gelatinous broth. French chefs spied on this and invented modern jellied fish. For some reason, non-fish versions did not take root in Russian cuisine , but jellied fish became a classic and a must-have attribute of the festive table. We tell you how to cook jellied fish so that it is delicious.

The recipe is taken from the book "The North Warms" by Rashid Rakhmanov, published by "Eksmo". "The gastronomic festival "Cherinyan-gazh" is held annually in Pechora. From the name, you probably already understood that its main dish is fish pie. The Komi are very hospitable people: "Come and drink tea" - this is how they invite a guest. And when you come, you will certainly see on the table among the treats a traditional fish pie cherinyan (in translation from the Komi language "cheri" - "fish", "nyan" - " bread" ). Various fish pies have always been a traditional food of the Zyryans, they baked whole fish in dough, right with the scales. In addition to fish, they added eggs, herbs and various cereals to the pie.

Uha is a traditional Russian dish known for its rich flavor and aroma. The history of this dish dates back centuries when fishermen used fish heads to make a hearty soup. The broth, cooked with aromatic roots and spices, acquires a delicate, tangy taste. Adding vodka and sautéed fish heads gives the uha a distinctive smoky note typical of cooking over an open fire. The fish infused with the aromas of vegetables and spices becomes tender and juicy. Garlic dressing and fresh herbs complete the dish, adding zest and freshness. Uha is perfect for outdoor meals, especially during fishing trips or country outings, providing comfort and warmth.

Crab cutlets with baked potatoes embody the refined taste of seafood in harmony with the simplicity of rustic cuisine. Tender, airy cutlets made from crab meat, shrimp, and pike perch are infused with creamy softness, while dill and garlic add aromatic freshness. After frying, they acquire an appetizing golden crust and become especially juicy. Served with baked potatoes that are sliced into rounds and crispy-fried alongside the cutlets. This recipe is suitable for both a festive dinner and a cozy family lunch. The cutlets pair perfectly with light sauces, fresh salads, or crispy baguettes. The dish surprises with contrasting textures and rich flavors, leaving a long-lasting pleasant aftertaste.

The pie with halibut and pike perch is an exquisite dish of Russian cuisine, combining the tenderness of sea fish and the richness of spicy sauces. Its history traces back to traditional fish pies famous in the northern regions of Russia. In this version, halibut and pike perch create a refined combination complemented by fresh spinach and tangy capers. The crispy yeast dough, infused with the aromas of tartar and aioli sauce, conceals a juicy filling enriched with tomato sauce and béchamel. Olives add a slight saltiness, while a fresh salad and tomato-sour cream sauce complete the presentation. This pie is an ideal choice for a cozy family dinner or festive gathering, impressing with its harmony of flavors and appetizing appearance.

Penne with shrimp and pesto is a true embodiment of Italian cuisine, where the tenderness of seafood meets the aromatic freshness of pesto sauce. The dish originates from Mediterranean tradition, where pasta is a key element of gastronomy. Penne soaked in rich pike broth gains depth of flavor, while shrimp adds tenderness and a marine touch. Chili pepper adds spiciness, and white wine subtly reveals all flavor nuances. The pesto sauce enriches the dish with herbal notes of basil and a nutty texture. This dish is perfect for cozy dinners or festive lunches, evoking associations with sunny Italian shores and leisurely meals. Each bite is a harmony of flavors and aromas that leaves an unforgettable gastronomic impression.