How to cook perch fish soup
Products
Perch - 1 kilogram
Potatoes - 6 pieces
Onions - 2 heads
Carrots - 1 large
Black pepper - 7 peas
Dill greens - a small bunch
Lavrushka - a couple of leaves
A small piece of butter
Lemon, salt, ground pepper, herbs - to taste
Cooking fish soup
Gut and peel the perch, cut into pieces, cover with cold salted water, cook over low heat for 30 minutes.
Peel and chop the onion, add to the fish. Cook for 20 minutes. Peel, coarsely grate the carrots, fry and add to the fish. Add salt, pepper and bay leaf, cook for another 10 minutes. Add diced potatoes, butter, and finely chopped herbs to the perch fish soup. Cook for another 20 minutes, leave for another 25 minutes.
What to serve with perch ear? - Serve sprigs of dill and parsley, soy sauce, thinly sliced lemon, garlic and boiled eggs... Great for garnish with fish boiled rice and mashed potatoes.
How to cook perch fish soup in a slow cooker
Cut the fish and cut into slices. Wash, peel and chop vegetables, wash and chop herbs. Put vegetables, fish and herbs in a slow cooker, salt, pepper, put bay leaf. Fill the multicooker pan with water and close the lid. Set the multicooker to the "Stew" mode, cook for 2 hours. Add oil 5 minutes before the end of cooking.
How to clean a perch
1. Cut off the head of the perch with a knife, then cut off the fins using culinary scissors.2. Remove the skin with the scales with a knife.
3. Make a cut along the belly with a knife.
4. Remove the insides of the perch.
5. Rinse the perch inside and out.
Calorie content boiled perch - 117 kcal / 100 grams.
The cost frozen perch - from 250 rubles / 1 kilogram (on average in Moscow for July 2019).
River bass season - in January-February, then the cost of this fish is significantly reduced.
Fry perch for 7 minutes on each side over medium heat, without a lid.
Shelf life of boiled perch - 3 days in the refrigerator.
Choose perch in the store it is necessary, paying attention to the eyes (light and transparent), the fins should be reddish, the scales should be without depressions, with frost on the surface. The tail of the river bass should be straight.
When buying frozen perch fillets, you need to pay attention to the glaze content - no more than 5%, river perch meat should be white with a reddish tint.
When steaming river bass can be overlaid with slices of onions and carrots - you get a ready-made and very healthy dish.
In Russian cooking river bass known since 1704, the etymology of the word leads to associations with "big-eyed fish", and the obsolete word "eye" means exactly "eye".
Boiled perch is a dietary dish that does not contain any carbohydrates. Boiled perch is essential in the diet for the normalization of brain function (vitamin B12), skin and bone health (vitamin PP).