Marinated pike perch
6 servings
40 minutes
Marinated pike perch is a refined dish that combines tender fish fillet with the rich aroma of spicy marinade. This recipe traces back to European culinary traditions where the combination of sweet and sour notes gives the fish a special depth of flavor. Baked pike perch remains juicy thanks to parchment protection, while the marinade made from tomato puree, vegetables, and spices fills it with rich taste and appetizing acidity. White wine vinegar and chicken broth make the marinade's texture velvety, while spices like bay leaf, clove, cinnamon, and pepper reveal layered aromatic nuances. This dish is perfect for festive occasions and family dinners, served warm or chilled, absorbing flavors that become even richer over time.
1
Cut the carrot into thin sticks and the onion into thin half-rings. Heat vegetable oil in a saucepan, add the vegetables, and sauté for one to two minutes. Add sugar, tomato puree, bay leaf, peppercorns, cinnamon, and cloves, and simmer covered on low heat for fifteen to twenty minutes.
- Carrot: 4 pieces
- Onion: 2 heads
- Vegetable oil: 50 ml
- Sugar: 1 tablespoon
- Tomato puree: 200 ml
- Bay leaf: 1 piece
- Black peppercorns: 6 pieces
- Ground cinnamon: pinch
- Cloves: 2 pieces
2
During this time, prepare the fish. Divide the pike perch fillet into six portions, season with salt and pepper, and brush with olive oil on both sides. Wrap the fish in parchment and place it in a preheated oven at 160 degrees for seven minutes.
- Pike-perch (zander) fillet: 1.2 kg
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 50 ml
3
Pour broth and vinegar into the marinade, bring to a boil, season with salt, pepper, and sugar if needed, pour over the baked pikeperch. Let it sit for 1-2 hours — and serve.
- Chicken broth: 200 ml
- White wine vinegar: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 1 tablespoon
