A fish

River perch with onion sauce


Ingredients for the preparation of river perch with onion sauce

  1. Perch fillet (frozen) 4 pcs.
  2. Onion 3 pcs.
  3. Cream (30% and above) 300 ml
  4. Chicken egg 1 pc.
  5. Greens (parsley, spring onions), 1 bunch
  6. Dry white wine 200 ml
  7. Small frozen fish (fish trimmings, bones, etc.) for broth (200 g)
  8. Butter 50 g
  9. 1 carrot
  10. Salt to taste
  11. Ground black pepper to taste
  12. Water (for cooking broth) 700 ml
  13. Bay leaf 5-6 leaves
  14. Black pepper peas 7-8 peas
  • Main ingredients: Perch, Onion, Cream
  • Portion 2-4

Inventory:

Knife, Cutting board, Sieve or gauze, Saucepan, Measuring cup, Deep plates, Fork or whisk, Skimmer, Baking foil, Culinary spatula, Frying pan or stewpan, Flat plates for serving

Preparation of river perch with onion sauce:

Step 1: Prepare the ingredients.

We start our cooking with the main ingredient - fish. The perch fillet is left to thaw at room temperature. If you want to speed up the process, put the fish in a pan with warm water or defrost it in a special mode in the microwave. Fillet can be cut into small portions, or left as is. Small fish necessary for cooking the broth must also be thawed and then rinsed thoroughly. Onions are peeled and finely chopped with a sharp knife on a cutting board. We wash the carrots, cut the peel and cut into circles. We wash the greens and shake to get rid of excess fluid. And then finely chop the parsley branches and the green onion feathers with a sharp knife. We wash the chicken egg with a soapy solution to get rid of harmful bacteria that have accumulated on the shell. Gently break the egg and separate the yolk from the protein. We need only the yolk, which needs to be whipped with a fork or whisk in a deep plate.

Step 2: Cook the fish stock.

Of course, in extreme cases, you can use ordinary clean water instead of the broth. But, having spent only 20 minutes cooking the broth, you will get a richer and more flavorful finished dish. Pour the indicated amount of cold clean water into the pan and put small fish and chopped carrots. When the water boils, add black pepper and peppercorns to it, so that the broth becomes even more aromatic. Take time - through 20-25 minutes after boiling, the broth will be ready! Strain it through cheesecloth or sieve and drain into a bowl. We need it a little later.

Step 3: Stew the fillet of perch in the broth.

Put one tablespoon of butter in a saucepan or deep pan and melt it. Add chopped onions, fillet of river perch, and salt and black pepper to taste to them. Fill the fish with freshly brewed broth, add white wine and leave to stew for average fire 15-20 minutes. After time, we take out the fish with a slotted spoon and wrap it in foil so that it retains heat while we prepare the sauce.

Step 4: Prepare the onion sauce for river perch.

We continue to cook the sauce - we have it in our pan already. Add fat cream to the sauce, and mix it properly. Cook the sauce about 8-10 minutes before thickening. Do not forget to stir the sauce so that it does not burn. Before cooking, add beaten yolk and chopped greens, mix again and cook the sauce yet 3-4 minutes. Add another tablespoon of oil and mix well again. You can turn off the burner - cooking is over! It's time to move on to the pitch.

Step: Serve ready to perch with onion sauce.

Serve the dish warm - we get the fillet of perch from the foil and generously pour onion sauce. You can decorate the dish with a sprig of greens or a circle of lemon. Or maybe you prefer caviar? River bass with onion sauce goes well with any side dish and will make you a great hearty dinner! Enjoy your meal!

Recipe Tips:

- - Instead of river bass, you can use sea bass or pike.

- - Do not let the onion sauce boil.

- - Instead of white wine, you can add a little freshly squeezed lemon juice to the sauce. Lemon juice and onion go great!

- - When cooking the sauce, you can add a mixture of "For fish dishes" spices in it, but do not overdo it - you do not need to interrupt the taste of the fish itself.

- - As a fish for broth, blue whiting or capelin is good.