Yak cook pike perch on bagattі. Grilled pike perch with fragrant oil

A recipe for pickling pike perch, transferring a ribbon of ribs, frozen ribs can take a lot of water from your own. And if it’s been frozen for a long time, then it’s rotten, it’s rosharovuvatimetsya. Through tse and і relish we can not be called such as maє buti. Tim is bigger, pike perch is available for leather buyers, oskilki є, mabut, most popular ribs on the market of supermarkets.

Preparing the ribey to the marinade is just as simple as baking the pike perch at the fossil. Only when the ribs are locked, the ribs will grow, and for the marinade the fillet is prepared. To prepare a file, it is necessary to peel the pike-perch from the lusts, vimiti, zolniti from the insides beforehand. Wet the prepared carcass with a paper towel; Let's get a file. An even more important stage is to see the great kistok and surplus sailors, the stench is easy to get over and it is easy to get rid of, and when you are not going to go through the water with grass.

Such a marinade is universal. Yogo can be cooked in front of tim, yak cook pike perch in a frying pan. For this vinyat, before lubricating it is necessary to file a porridge, and before preparing it on a grill - we’ll take it, more beautifully, it’s necessary to eat it. Riba viclasta on a dish with a side down. Immediately, it is significant that the file grows away from one side - from the inner side. Take a few drinks to taste, and then dry herbs. Herbs can be vikoristovuvati all tі, іt befits - crіp, parsley, m'yat and іnshі. Then grate the juice with one tablespoon of lime and add 30 quilins for pickling.

For a deliciously cooked gravy, you need to prepare the sauce, pour it on the ribs cooked on the ribbed grill. Before dermal injury, one should take special actions. For example, how can you cook a pike perch in a multivariate, or if you have a vicorist or a vegetable? Even simpler. Add tsibulyu and carrots, pour over grated tomatoes on top of the ribs. Rashtu the multicooker itself. Otzhe, let's turn to the sauce. Sauce maє buti gostrym ta sour. For the whole, it is necessary to take the eggs, add about half a teaspoon of hrychitsi and add to the required consistency, adding the trocha roslinna. If the consistency becomes one-sided, it is necessary to add the lime juice to the taste and size.

As soon as the riba was caught from the cut, you can get acquainted with the recipe, as you can prepare the cut for the pike perch. For the whole, it is necessary to make sure that the sprinkles come out carefully, so that the surplus of the ferment is not overflowed in the preparation, add trocha sprinkles, melted olia, salt and seasonings. For a year of such a marinade, for an embellishment, be it a style: both in weekdays, and at the saint's. And marinated pike perch fillet, cover with olive and grease on some grill until ready, add the sauce and melt with savory herbs.

Pike perch with grease is one of the most delicate strains of the Ribi community. Pike perch, mabut, nibazhanіsha riba in the majority of ribalkas in our region. Fishing for pike perch is possible for fishy pilots. More than a fillet of pike perch, especially since the riba was not frozen, ideal for cooking on the grill from the heat of the fire, burning, or homemade grilled pan.

The pike perch, as it seems to me, is "zvichainy pike perch," as it is not marvelous, a close relative of the fish perch, iklastoi bestii, as it is to be caught, or not to be caught. And some of them can be too late to transfer the pike-perch's beak, but all without a blame explain the visibility of the beaked pike-perch. In such a rank, in the power supply "why not catch pike perch?" You can always know enough arguments.

Pike perch is a price of promislova riba, an object of ribolovli and a wonderful product for preparing savory culinary masterpieces. Vrahoyuchi, so the fatness of the meat of the vessel is minimal, and instead of the big one, the pike perch is an excellent option for a child's food. Lubricating pike perch is one of the most popular strains, if you want pike perch you can lubricate, cook, smoke, quench, etc. The heads of the pike perch are fried with vegetables - mayzhe ideal, especially with the chapel.

File of pike perch zipsuvati is practically unwise, it is necessary to oversalt and burn. Especially acceptable option, which is ideal for bagatta on ribolovli - lubrication of pike perch. Tsia strava є available and you can get right on the birch trees for ribolovli.

Take note: you can gotuvatis yak on skins, so without it. In the remaining option, you may not need to peel the ribs from the lusts, but we will take a good look at the fillets with a knife and clean them from the wrinkled tassels.

Lubrication of pike perch is prepared with a minimum of special and spice. Riba is not very good and good to be smeared. Yak garnir It is ideal to go, as you can grease one hour from a file of pike perch on the same grill. Before the baked pike perch, you can prepare a savory and aromatic sauce, or to add a viscous savor of gravy and juice.

Lubricated pike perch. Pokrokovy recipe

Ingredinti (2 portions)

Pike perch 1-1.2 kg
Lemon 1 pc
Pomidori 1-2 pcs
Licorice pepper 1-2 pcs
Zucchini chi eggplant 1 PC
Parsley for gusto
Egg 1 pc
Roslynna olia 3 tbsp. l.
Syl, black pepper, nutmeg, dry aromatic herbs, table top Specials

Greasing pike perch on a grill with vegetable garnishing and sauce is a whole three independent culinary processes. Clean the whole pike perch from the lusts and grow the file, making sure to remove all the big fish, and the floaters' surplus. As the riba is very large, it’s very big, but it’s too big for the skin, and it’s too big for the saucer.
Pike perch for oiling
Cook fille of pike perch in viklast from bottom to bottom on a plate or a plate. Salt the riba with the great kamyana chi with sea water. Pepper and pepper the crumbs with dry rubbed herbs characteristic of the Mediterranean cuisine - oregano, crisp, basilik, etc. Such dry sums are on sale and even more garnished. Vidaviti 1 tsp lemon juice and zmastiti їm file. Respect, that all specials can be added only from one side of the file, the protylezhny shkіrі. Zalishiti file marinuvatisya 15 min.
See file ribi and posipati with specials
Pickle the fillet of pike perch, prepare the sauce. Sauce maє buti zovsim nebagato gostrim and mother trokhi sour relish. For the sauce, put a bowl of eggs near the gliboku. Bіlok treba neatly vіdokremiti, wіn y saucesі zavіy. Salt, add chalky nutmeg, on the tip of a knife, and a quarter of a teaspoon is ready. Zbivaty zhovtok iz girchitseyu, until one-sided camp, then, prodovuyuchi zbivati, add 1 tsp. roslinna olia. Zbivati, leave | docks | sumish will not finish up thick. Give to add | add | in sauce 1 tsp. lemon juice that is left to dissolve. For the consistency of the sauce, there is little butti trohi thick, no store mayonnaise.
Pidgotuvati egg-lemon sauce
Lubricate the pike perch with a vegetable garnish. For a garnish of narizati pomidori, from the aesthetic world, you can take a variety of different colors. Narizati shinoks, if they are young, they may not be cleaned. Make vegetables a small amount of oliyah and bake them on the grid.
Vegetables for garnish
Dry the marinated pike perch fillet with servet and make a small number of olia. Viklasta file on the grill gratin with a side down and grease 2-3 min, then turn it over. Importantly, the shkіra didn’t feel shrinking, because the pike perch didn’t need to be greased.
Grilled Viklasti filet pike perch
Lubricate from the side a file of 4-5 minutes, then turn it backwards with the screw down and lubricate more 2-3 minutes. Zazvychay, grease the pike perch on the grill, cook 10-12 minutes, which is enough. Orієntuyuchis on a viglyad, then I will take a golden-rum'yanu fillet, it is possible to turn the riba over in the end, turn over the riba, add it to the bazhany level of readiness.

Yak on me, no ribs savory for the one baked on the grill. Navi my daughter, as an hour before, it's a great pity for me, she brought the riba to the list of antifavoriteov, there is no way to go against it, if the riba is cooked for the supperon the grill. Ale tse vzhe oursfamily, sub'active savoring likeness. Ale yak bi Vi did not undertake the gotuwati ribu, the smut of the nobility, so robish and only now, only the result is irresistible.

So you can prepare yourself for a freshwater riba. You can go to seafood, ale the relish of such a marinade, go more to the freshwater. And you can write it not on a grill, but in a spirit rose up to 220 ° C. Do not be afraid of such a high temperature, riba love shvidke and intensively zapikannya.

Beastly respect for drying the ribby with a paper towel before zakanny. It’s even more important, and it’s also drying out if you can see it, if you’ll get the pike-perch well-rounded. Do not try to work with it, do not get overwhelmed by the empty ribs of ribi, get rich in vology.

Dodatkove ribbons before being zaschuvannya thin ball olії dodatkovo additionally help the appetizing fastness to settle on the surface.

Seeds of fragrant top oil with cibulei and lemon, it is easy to go to simple.

ingredinti

1 great pike perch (abo іnsha freshwater riba)
1 great tsibulin, grate
Sic 1/2 lemon
Sil for gusto
4 tbsp. olive olives and olives olives

For top oil:

100 gram peat oil at room temperature
1/4 bundle tsibuli-rizantsya or other green tsibuli, otherwise
Zest of 1 lemon
Sic 1/2 lemon
Sil for gusto

Marinuvannya ribi: 1 year. Cooking hour: 30 hilin Inaugural hour of preparation: 1 year 30 khilin

1) Clean the pike perch, vipatrati, warm it well with cold running water and dry it with a paper towel. Zrobiti 3 glibokі nadrizi from the skin side, as shown in the photo.

2) Cybul zmіshati with lemon juice, sіllu for relish and 3 tbsp. rose oil. Pike perch viklasta on tarilka and rivnomirno oblast by rimanoyu masoyu, do not forget about emptying. Zalishiti marinuvatisya for one year.

3) For six months before starting the grill, start the grill or start the oven, if you are ready to go.

4) Tim for an hour, prepare oliyu. At the blender's bowl, put butter | mastic |, sil | salt |, zest and lemon juice. Beat to one-sidedness, to give the green tsibul and kindly mix it up.

5) Viklasti myake verskovo butter | on the kharchov plyvka and tint it, put on the shape of a cowbass. Put it in the freezer.

6) Write the marinade to see the whole marinade and tsibulya, and dry the ribu with a paper towel, not forgetting about emptying.

Pike perch is one of the most popular ribs in freshwater waters. Pike perch meat should be brought up to the products of food-grade food, revenge a lot of brown microelements. The head of the zander cookery is the preservation of all brown and savory yummies. Pike perch, cooked in a whole, miraculously virishuє tse zavdannya.

Pike perch, cooking whole

Pike perch carcass preparation

For the preparation of pike perch in a whole, ideal є the riba is alive, so the pike perch is juicy, savory, cinnamon. Freeze the frozen riba for freeze, cover it with plavkoyu, change the viparovannya vologue.

Luska and floating pike-perch are prickly, so clean the ribs in mittens

Whole pike perch on grill

Rub the sily and cook a pike perch carcass with specialties. To make transverse cuts and insert lemon slices into them - 3-4 from the skin side. Stick on the grill, turn it over and over until ready. Know from the grill, do not check dry skins.

Pike perch, whole baked goods on a pillow with vegetables

2 heads of cybuli and 1 medium carrot, re-grease until ready. 2 eggplants, 2–3 pomidori, layered with circles. Rub the pike perch with sily and black pepper, cover the leaf with oil. Make balls on a sheet of cooked vegetables. Salt for gusto, give a trocha of olii and 2-3 cloves of the sharpened to the chaplain. Vikladit on pike perch vegetables. Wrap the sheet with foil and put it in a rosette of 30–35 min. for a temperature of 240 ° C. Crack the foil for 10 minutes until ready, the riba is ready. Vikladit ready the riba at once from the vegetables on the flat for the strava. Spread the lemon on the cooked pike perch.

Steamed pike perch stuffing

See all the dishes from the cooked pike perch carcass, salt and pepper. Prepare the ribbed mince. For a whole 400 g fillet of pike perch, 1 head of tsibuli, 1 clove to an oatmeal, pass through a meat grinder to grind the bread with milk, add 50 g of roasted pike perch oil, 1 egg, sily and pepper for relish. Mix everything up. Store the pike perch ring with minced ribs. Sew the thread with thread or scratch it with toothpicks. Tan at the servet and steam until ready.

Pike perch, whole baked on a deck with vegetables and mushrooms

Ingredinti: - 2 kg of pike perch; - 200 g peppers; - 4 kartoplini; - 2 tsibula heads; - 2 candies; - 0.5 lemon; - 5 tbsp. l. roslinnaya oliya; - sil, pepper for relish.

To grow cross-cut on the preparation of pike perch carcasses from both sides. Invest in lemon slices. Salt and pepper. Pour the cubes of cartope and sugar. Use thin plates of ovens. Lay the riba on a deco setting, near the viclade, add the cartoplum and tsukini. Put pechery plates on pike perch carcasses. Salt, pepper, sprinkle with vegetable oil and mushrooms. Place the sheet in the oven and cook 25–30 min. for a temperature of 250 ° C. Serve the prepared grass directly into the leaf or transfer it to the food at once with the vegetables.

Shashlik from pike-perch is a simple, savory ribna strava, it can be prepared in nature, vikoristovuchi for a whole double-sided grati. It is possible to grow the price in the home mind, like in the oven. It is necessary to cook with ribbons carefully, even if she has less meat, even if she prepares for an hour, she can be grated. The visibility of the time is the constipation of the savory gravy.

The meat of the riba tsієї dієtichny, even cinnamon for the organism of the grown-up people and babies. At the new level, there is a concentration of bilka, 20 amino acids, vitamins, minerals. The cooked product is super simple - the carcass is easy to clean, and the meat is easy to get out of the basket.

Viruses to nature, you can cook shashlik from pike perch on the grill and give it with a savory sauce, for which it is not necessary to spend an hour, but the transformation of products into the simplest:

riba vagoyu close to 2 kg.
lemon - 3 pcs.
hourly - 3 heads.
boiled water - 150 ml.
black pepper, zapashny, sil | salt |, a pinch of zukru.

Shashlik iz pike perch on krats is loaded with relish farbs, like a tribute from a sauce, to the warehouse where you should enter:

fresh sic 2 lemon
medium fat sour cream - 250 ml.
fine hairs - 1 tbsp.
chasnik - 3 large teeth.

Preparing

Yak prepare shashlik from pike perch:

We clean our ribka from luski, obroblyaєmo, visible to fillings, from a creamy meat from a bunch, dividing it into middle shmatochki.
Gotuumo marinade for pike perch - zmіshuєmo 150 ml of water, lemon juice, pass through the chasnik press, dodamo specials (sil, cooked vidi peppers, tsukor). Marinaєmo pike perch is not less than 2 years old. Yaksho є mobility, it takes a whole hour to take up to 8-12 years (the riba will seep out more beautifully, if it is juicy).
Prepared for Ingredinti sauce from the same place.
It is recommended to use Robiti Ribu on the vugili, in front of the viklavshi on the grate (double-sided).

The strava is juicy, juicy, infused with an undisturbed aroma and the smell of bagatta. A pricey choice of snacks, as you can eat a fresh catch in nature, or at home. For an hour, preparing kebabs from pike perch, a recipe for what we have of the season has been added to you, you can add to the main ingredients marinade or herbal sauce, specials.

Lubricated pike perch

Photo recipe

Pike perch is a price of promislova riba, an object of ribolovli and a wonderful product for preparing savory culinary masterpieces. Vrahoyuchi, so the fatness of the meat of the vessel is minimal, and instead of the big one, the pike perch is an excellent option for the design food. Lubricating pike perch is one of the most popular strains, if you want pike perch you can lubricate, cook, smoke, quench, etc. The heads of the pike-perch are fried with vegetables - mayzhe ideal homemade yushka, especially with the chapel.

Take note: you can gotuvatis yak on skins, so without it. In the remaining option, you may not need to peel the ribs from the lusts, but we will take a good look at the fillets with a knife and clean them from the wrinkled tassels.

Lubrication of pike perch is prepared with a minimum of special and spice. Riba is not very good and good to be smeared. Yak garnir It is ideal to go to baked vegetables, as you can grease one hour from a file of pike perch on the same grill. Before the baked pike perch, you can prepare a savory and aromatic sauce or salsa, which can be added to the viscous relish of gravy and juices.

About the recipe

Wihid: 2 Ports
Preparation: 45 min
Preparing: 15 hilin
Get ready for: 1 year

Lubricated pike perch - fillet of crayfish pike perch, grilled with vegetables and lemon sauce.

ingredinti

1-1.2 kg Pike perch
1 pc Lemon
1-2 pcs Pomidori
1-2 pcs Licorice pepper
1 pc Zucchini chi eggplant
for gusto Parsley
1 pc Egg
3 tbsp. Roslynna olia
Specials Sil, black pepper, nutmeg, dry aromatic herbs, table gourd

Pokrokovy recipe for ribey grilled - lubricated pike perch

Lubricating pike perch on grills with vegetable garnishing and sauce is a whole three independent culinary processes. Clean the whole pike perch from the lusts and grow the file, making sure to collect all the big cakes and catching the floats. As the riba is very large, it’s very big, but it’s too big for the skin, and it’s too big for the saucer.

Pike perch for oiling

See file ribi and posipati with specials

Pidgotuvati egg-lemon sauce

Vegetables for garnish

Grilled Viklasti filet pike perch

Grease the ribu until done

Viklasty Ribu and Sheep Garnir for Tarilki

Grilled pike perch

Grilled pike perch - freshly baked on a woolen file with vegetables and lemon

Pike perch on the grill

Yak vіdomo, zander riba to finish widened. Wine lives near freshwater waters - rivers throughout the whole territory of Asia, and Europe. Additional information about the fish was carried out, so that pike perch in size 15 - 20 kg were trawled, they were not trawled once, but the axis of an 8-kilogram pike-perch was trawled on the hairy eyes. It is a pity that there are no sporting ways of ribbing, and far from being athletic ribbons before.

Pike perch - ideal for a child's food

Pike perch is a price point for promislova riba, a tsikaviy object of ribolovli that is a wonderful product, from which you can prepare delicious culinary masterpieces. Until then, the fat in the pike perch meat is minimal, and the axis is larger than 1/5 part. Tom tsya riba is wonderful to go for a childish food.

Pike perch can be cooked, greased, smoked (sprazhnya smakota.) Try to get rid of it. Stravi from pike perch is practically uncomfortable to zipsuvati, only to burn chi to oversalt. Especially tsіkaviy option to cook pike perch - cook it on the grill, on the grill. It is an ideal option in the cognitive culture. For help Chervoniy Galyavin This recipe for cooking pike perch is still popular. Gothel Villa "Zatishna" will gladly give you that brazier and everything you need to prepare a meal. Pensions and sanatoriums of the Russian pivday is a miracle mice, you need to spend a vacation and see all your homeland at the resort. Until then vouchers it is not expensive at all, but it can be found in the accommodation at foreign hotels.

Now, you will need to start cooking pike perch on the grill

Ingrediєnti:

800 g of pike perch, 50 g of olive olive or 150 g of vershok oil, silt, black pepper, ribbing seasoning, herbs.

Stravi from pike perch is practically uncomfortable zipsuvati

Recipe:

The pike perch is cleaned, gutted, kindly and quickly with small pieces, and you can overwhelm the carcass whole (as in our version). Let's drink some salt, pepper, and drink specials. Put green trochas in the middle of the carcass. If the oil is vershove, then it’s yogo slіd rostopiti. Having soaked the pike perch in oil, the vicladaєmo yogo on ґrati.

The first axis of the country is ready!

Yak garnir can be proponated with greased potatoes, mashed potatoes, cups of lemon in a bowl, tomato sauce.

Grilled pike perch with fragrant oil

Yak on me, no ribs savory for the one baked on the grill. Navi my daughter, as an hour before, it's a great pity for me, she brought the riba to the list of antifavoriteov, there is no way to go against it, if the riba is cooked for the supperon the grill. Ale tse vzhe ours family, sub'active savoring likeness. Ale yak bi Vi did not undertake the gotuwati ribu, the smut of the nobility, so robish and only now, only the result is irresistible.

Dodatkove ribbons before being zaschuvannya thin ball olії dodatkovo additionally help the appetizing fastness to settle on the surface.

Seeds of fragrant top oil with cibulei and lemon, it’s easy to go to a simple baked cartoplet.

1 great pike perch (abo іnsha freshwater riba)
1 large cibulin, grate
Sic 1/2 lemon
Sil for gusto
4 tbsp. olive olives and olives olives

For top oil:

100 grams of top oil at room temperature
1/4 bunch of tsibuli-rizantsya or any green tsibuli, any size
Zest of 1 lemon
Sic 1/2 lemon
Sil for gusto

Marinuvannya ribi: 1 year Hour of preparation: 30 hilin Preparation hour of marinating: 1 year of 30 hvili

1) Clean the pike perch, vipatrati, warm it well with cold running water and dry it with a paper towel. Zrobiti 3 glibokі nadrizi from the skin side, as shown in the photo.

3) For six months before starting the grill, start the grill or start the oven, if you are ready to go.

4) Tim for an hour, prepare oliyu. At the blender's bowl, put butter | mastic |, sil | salt |, zest and lemon juice. Beat to one-sidedness, to give the green tsibul and kindly mix it up.

5) Viklasti myake verskovo butter | on the kharchov plyvka and tint it, put on the shape of a cowbass. Put it in the freezer.

6) Write the marinade to see the whole marinade and tsibulya, and dry the ribu with a paper towel, not forgetting about emptying.

7) Riba zmastiti from the sides of the 1st Art. roslinnoї olії and viclast on the grill, over the smoky wugilyam.

Pekti, in some turnover, until ready. Riba is to blame for the goodness of being in the middle of the buttocks.

Serve the riba immediately, with fragrant butter on top, sprinkle it in circles. For ideal additions to pike perch from the grill, there will be potato from lard, baked on the grill.

Pike perch on vugili with fragrant oil

Do you want to try it out especially? Prepare a lower ribcage on the vugilla - the ideal country for a picnick in any company: simple, fast, light, dytichna, brown and, extremely well, savory. I recommend to cook pike perch on vugili. Pike perch is famous for its low pulp, an insignificant number of cysts and an unpleasant ribbed smell. Baked pike perch served with a piece of aromatic olia.

Ingredinti for "Pike perch on vugili with fragrant oil":

Mainly

Marinade

Fragrant olia

Olya vershkove (room temperature) - 40 g
Greens (be-yak, for gusto)
Lemon zest (half a small lemon)
Sic lemon (for gusto)
Sil for gusto)

Recipe "Pike perch on vugili with fragrant oil":

Clean the pike perch, vipatrati, kindly dry it with running water and dry it with a paper towel. Zrobiti 3 glibokі nadrizi from the skin side.

Prepare the marinade. Tsibul can be passed through a meat grinder; Dodamo sіl, olіyu and lemon juice, change.

Sudak viklademo in a package and rіvnomіrno coated with marinade, not zabuvayu about the cherevets. The ribka is marinated for a year (not more).

A deliciously fragrant olive. At Vershkovo butter | mastilo | (room temperature) dodamo lemon zest and dribbled greens (at me kryp), mixed.

Dodamo silt and lemon juice, mixed to one size.

Otrimanie m'yake Vikladaєmo oil on parchment or kharchov і zagortaєmo, having pressed the shape of a cowbass. We'll take it to the freezer. It is possible to open the ice in silikonov forms for ice.

A year later, the whole marinade was seen with rib and retreat (!) Dried with paper towels called and all the middle.
Pike perch on both sides with a small amount of olia and viclade on a grati-grill, maybe made with olієya.
The Forester grill grill is a two-piece mesh made of steel with corrosion-resistant surfaces, as it will preserve the same term of grill service. On the hand є a special ring-fixator, for the help of which grate, it is hoped to fix it, for an hour to get ready for nothing.
For a stable position on the grill, the grates are secured with curved vusiks-fixators.

Zapіkaєmo ribku until ready, inodі turn over grati, close to 20 chilin.

Served with a bowl of aromatic olia. Delicious!

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