Perch fillet
A small white perch fillet with firm, lean flesh and a clean taste for frying in breadcrumbs and baking.
Perch fillet is a small white fillet of river or sea perch with firm, lean flesh, a sweetish clean taste and fine flakes, practically boneless once trimmed. It is fried in breadcrumbs and in a pan, baked, steamed and cooked in cream sauces, and added to fish soup, fish cakes and bakes.
Calories, proteins, fats and carbohydrates per 100 g of product
Perch fillet, Raw: Calories 91.0 kcal, Proteins 19.4 grams, Fats 0.9 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Uha is a soulful dish of Russian cuisine traditionally prepared by fishermen on the riverbank. Its secret lies in fresh fish, simple vegetables, and a rich aroma. Uha in a multicooker is a modern adaptation of the classic recipe that allows achieving perfect taste without long waiting. Fillets of pike perch and perch add tenderness to the broth, potatoes make it hearty, while tomatoes and sweet peppers add freshness and a slight tanginess. Leek gives a noble aroma, and a pinch of salt enhances the natural flavor of the ingredients. Uha is easy to prepare—all components are placed in the multicooker, and after 40 minutes you can enjoy a hot, rich soup that warms you any time of year. It can be served with rye bread, herbs, and a spoonful of sour cream for full flavor.
8
4
60
Fish fillet wrapped in lettuce leaves is a refined dish of Italian cuisine that combines the freshness of greens with the tenderness of baked fish. It draws from Mediterranean culinary traditions where the lightness and naturalness of ingredients play a key role. Lemon zest and juice give the fish a bright citrus note, while parsley and dill add aromatic freshness. Wrapped in juicy lettuce leaves, the perch fillet is baked with white wine, absorbing subtle flavor nuances. It is an ideal choice for an exquisite dinner when you want to enjoy the lightness and sophistication of the dish.
9
4
45
Red perch fillet with tender vegetables is an exquisite dish of European cuisine that combines the freshness of sea fish with rich flavor nuances of vegetables. The origins of this recipe trace back to Mediterranean traditions, where the simplicity of ingredients reveals the true taste of the products. The delicate perch fillet is marinated in lemon juice and then baked in foil, preserving its juiciness and tenderness. Garlic and butter-flavored potatoes add cozy warmth to the dish, while vegetables cooked al dente refresh the composition. Chopped cilantro adds a special spiciness that highlights the fish's natural sweetness. This dish is perfect for a light dinner or festive table, especially when complemented with a delicate sauce made from sour cream and soy sauce.
10
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60
