Pike perch cheeks. The magical power of the dish.
Pike perch cheeks are a great delicacy. It is believed that anyone who catches a fish weighing more than 2 kg must eat it himself so that his luck in fishing does not turn away😉🎣
They can be cooked in pots, in a creamy sauce, or in batter, but first you need to remove them from the fish. To do this, use the sharp tip of a knife to cut out the cheek with a small part surrounding it, then turn it inside out and take it out.
There are quite a lot of recipes, one of them is fried pieces of pike perch. For this, you will need half a kilogram of cheeks - prepare, rinse. Cut the onion into half rings and fry lightly in oil, add pike perch, salt and continue cooking for 10-12 minutes. For a side dish, you can make potatoes with the addition of dried basil in the sleeve.
Another recipe - in a cauldron. Pour lemon juice over the cheeks, add salt and pepper, add bay leaves and leave for 40 minutes. Then pour a little oil into the cauldron and lay out pike perch, onion rings, thin slices of carrots and potatoes in layers, not forgetting to add salt and pepper. Cook covered for 35-40 minutes.
In creamy sauce
To reduce the calorie content of the dish, you can replace sour cream with milk, and hard cheese with processed cheese and take half a glass of it
This dish cooks very quickly. To do this, 600 g of cheeks are thawed, washed, filled with water, salted and boiled for 6 minutes. Then drain in a colander. Place 20 g of butter in a dry saucepan, add pike perch on top, pour in a glass of sour cream and sprinkle with a glass of grated cheese. Cook over low heat until the cheese has melted, about 8 minutes.
Serve the cheeks with the sauce.


Cheeks in batter.
To prevent the batter from rolling off the cheeks, the pieces can be dusted with flour beforehand.
For this recipe you should prepare:
Pike perch cheeks;
2 eggs;
½ tbsp. light beer;
100 g flour;
salt, oil.
The fish is rubbed with salt, the yolks are placed in flour and mixed with beer. Beat the whites until foamy and combine with the batter. Vegetable oil is well heated. Pieces of fish are dipped in batter and fried until golden. Serve as a snack or with a salad of fresh tomatoes and cucumbers.







You can make a lush batter with mayonnaise. For it you need to take:
1 tbsp. flour;
2 eggs;
3 tbsp. l. mayonnaise;
100 ml water;
salt, pepper, coriander powder.
Break eggs into a bowl, beat until smooth, add mayonnaise, spices, mix. Then gradually add water, followed by flour. After 7-8 minutes, you can dip your cheeks in the batter and fry as in the previous recipe.




Another way to make batter is from 50 g of finely grated cheese, 3 eggs, 100 g of flour, 3 tbsp. l. mayonnaise and chopped herbs.
Pike perch cheeks, recipes
To prevent the batter from rolling off the cheeks, the pieces can be dusted with flour beforehand.
For this recipe you should prepare:


10 pieces of pike perch;
2 eggs;
½ tbsp. light beer;
100 g flour;
salt, oil.
The pike perch is rubbed with salt, the yolks are placed in flour and mixed with beer. Beat the whites until foamy and combine with the batter. Vegetable oil is well heated. Pieces of fish are dipped in batter and fried until golden. Serve as a snack or with a salad of fresh tomatoes and cucumbers.




You can make a lush batter with mayonnaise. For it you need to take:
1 tbsp. flour;
2 eggs;
3 tbsp. l. mayonnaise;
100 ml water;
salt, pepper, coriander powder.
Break eggs into a bowl, beat until smooth, add mayonnaise, spices, mix. Then gradually add water, followed by flour. After 7-8 minutes, you can dip your cheeks in the batter and fry as in the previous recipe.




Another way to make batter is from 50 g of finely grated cheese, 3 eggs, 100 g of flour, 3 tbsp. l. mayonnaise and chopped herbs.
Cheeks with greens in pots.
For this dish you will need:
500 g pike perch;
300 g champignons;
5 pieces. potatoes;
5 tbsp. l. butter;
4 tbsp. l. flour;
1 lemon;
2 boiled eggs;
parsley, celery;
salt.
Preparation:










The cheeks are lightly salted and left in the refrigerator for half an hour.
Mushrooms are chopped and fried along with chopped onions.
Add flour and lemon juice to the melted butter and cook for 6 minutes.
100 g of pike perch are placed in pots, followed by 60 g of mushrooms, 2 slices of eggs, 1 potato, greens, and poured with butter sauce.
Bake in the oven for half an hour at a temperature of 190 degrees.
The pots are served on flat plates.