Boiled perch
4 servings
30 minutes
Boiled perch is a traditional dish of Russian cuisine that combines simplicity in preparation with the rich taste of fresh river fish. This recipe has roots in ancient fishing traditions when fish was cooked in aromatic broth with roots and spices. The tender meat of the perch, infused with the aromas of bay leaf, black pepper, and vinegar, acquires an amazing juiciness and a slight sourness. Lemon juice adds freshness while butter makes the dish richer. Serving it with hot potatoes sprinkled with parsley creates a perfect flavor combination. This dish is great for a light lunch or dinner while preserving the authenticity of Russian gastronomic traditions.
1
Boil water together with chopped carrots, parsley, onion, pepper, and bay leaf.
- Carrot: 1 piece
- Parsley root: 2 pieces
- Onion: 1 head
- Black peppercorns: 10 pieces
- Bay leaf: 3 pieces
2
Clean the perch, gut it, wash it, place it in the prepared broth, add vinegar, salt, and cook for 10-15 minutes until ready.
- River perch: 600 g
- Vinegar 3%: 0.3 glass
- Sea salt: to taste
3
Carefully remove the fish from the broth, peel off the skin, place it on a dish, and drizzle with lemon juice.
- Lemon: 1 piece
4
Serve boiled hot potatoes sprinkled with finely chopped parsley in a separate plate.
- Potato: 3 pieces
- Parsley: 2 bunchs