Pike perch with potato
6 servings
30 minutes
Pike perch with potatoes is a dish of Russian cuisine, distinguished by the harmonious combination of tender pike perch fillet and aromatic vegetables. Pike perch, a popular fish in Russian waters, is valued for its delicate taste and firm white flesh. Baking in foil helps retain the fish's juiciness, while the addition of thyme, garlic, and red wine gives the dish exquisite notes. Potatoes sautéed with onions and celery become soft and infused with spice aromas, creating a perfect complement to the fish. A light lemon accent highlights the freshness of the dish. This treat is great for both family dinners and festive tables, delighting with its simplicity and rich flavor.
1
Chop 3 potatoes, 1 onion, and 2 celery stalks finely, sauté in 2 tbsp of olive oil for 5 minutes, add 2 tbsp of thyme leaves, 2 crushed garlic cloves, and salt and pepper to taste, sauté for another 5 minutes, and divide into equal portions on 6 sheets of foil.
- Potato: 3 pieces
- Onion: 1 head
- Celery stalk: 2 stems
- Olive oil: 3 tablespoons
- Thyme leaves: to taste
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
- Pike-perch (zander) fillet: 6 pieces
2
Place one piece of pike fillet on each layer of vegetables, season the fish to taste, drizzle with olive oil, lemon juice, and red dry wine (1 tbsp each), wrap portions in foil and bake for 10 minutes in a preheated oven at 200 degrees.
- Salt: to taste
- Olive oil: 3 tablespoons
- Lemon juice: 1 tablespoon
- Dry red wine: 1 tablespoon
