Tag: perch

Pickled perch cutlets – Italian Cuisine

1) Stew 2 thickly sliced red onions with 3-4 tablespoons of oil, 10 sage leaves and 1 bay leaf for 10 minutes. Salt, peppery, add 1.5 dl of white vinegar, 1 dl of white wine and a little sugar. Cook for 7-8 minutes and turn off.

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2) Eliminate the bones of 800 g of perch fillets; flour them, pass them in 2-3 beaten eggs and then in abundant breadcrumbs. Reheat abundant olive oil with 20 g of butter in a large pan and fry the fish cutlets. Drain them on absorbent paper, transfer them to a tray with high sides, pour the prepared vinegar sauce and refrigerate for 2-3 hours. Serve at room temperature.

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Posted on 20/01/2022

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https://gordon-ramsay-recipe com/tag/perch#:~:text=For the perch: cut the the tuna sauce and peppers

Perch and tapioca cutlet recipe – Italian Cuisine

Ingredients

6 fillets of perch
300 g tomatoes
120 g tapioca pearls
corn flour
egg white
tomato concentrate
basil
salt
peanut oil

Duration: 40 min

Level: Medium

Doses: 6 people

For the recipe cutlet of perch and tapioca, cut the tomatoes into small pieces and blend them. Collect the pulp in a sieve lined with a cloth, placed on a container, and let it drain until you have obtained 100 g of tomato water.
Cook tapioca in 300 g of boiling salted water. When the tapioca pearls begin to swell and become barely transparent, add the tomato water and cook for 15-20 minutes.
Breaded meanwhile the fish fillets, passing them in the cornmeal, then in 1 beaten egg white and again in the cornmeal.
Fry them in hot peanut oil for 2 minutes per side.
Jumbled up the chopped tomato puree with 1 tablespoon of concentrate, obtaining a sauce.
Serve the fillets fried on tapioca soup and complete with the tomato sauce and fresh basil leaves.
To know: tapioca is a starch that is obtained from cassava, a tuber similar to the potato originating from South America, where it is widely used. It is found in pearls and powder, and can be used as corn starch for desserts and pancakes or to thicken soups.

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Perch recipes

Perch with tuna sauce and peppers – Italian Cuisine

Ingredients

300 g cleaned perch fillets
100 g tuna in oil
2 eggs
2 peppers
small pickled gherkins
anchovies in oil
pickled capers
crumb
sage
vinegar
butter
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Doses: 4 people

For the recipe for perch with tuna sauce and peppers, line a plate with baking paper, place the peppers on it and bake at 230 ° C for about 30 minutes. Let them cool, then peel them, open them, remove the seeds and cut them into small pieces.
For the tuna sauce: firm the eggs. Soften 30 g of crumb with a tablespoon of water and a teaspoon of vinegar. Blend the tuna in sauce with 15 gherkins, a large spoonful of capers in vinegar, 3 anchovies in oil, hard-boiled eggs cut into pieces, the softened and squeezed crumb, 100 g of oil and 100 g of water.
For the perch: cut the fish fillets into diamond shapes and cook them in a pan with a drizzle of oil and a knob of butter, 3 sage leaves, a pinch of salt and a pinch of pepper. After 2 minutes turn off and let it rest in the pan for a minute. Serve the perch lozenges with the tuna sauce and peppers.

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