CATALOG
Breakfast
Breakfast Burrito Recipes Crepe Recipes French Toast Recipes Granola Recipes Porridge Recipes Quiche Recipes Breakfast Casserole Recipes Breakfast Egg Recipes Frittata Recipes Waffle Recipes
Lunch
Healthy Lunch Recipes Sandwich Wraps and Roll-Up Recipes Sandwich Recipes School Lunch Ideas and Recipes Soup
Dinner
Chicken Recipes Pasta and Noodle Recipes Ground Beef Recipes Pork Recipes Turkey Recipes Seafood Recipes Shrimp Recipes Chicken Breast Recipes Beef Recipes
Desserts
Pies Cakes Jam Ice cream Fruit Dip Recipes Cheesecake Recipes Cookie Recipes Frosting and Icing Recipes Peach Cobbler Recipes Pineapple Upside-Down Cake Recipes Carrot Cake Recipes Chocolate Cake Recipes Cupcake Recipes Pound Cake Recipes Sugar-Free Dessert Recipes
Drinks
Bloody Mary Recipes Coffee Drinks Recipes Margarita Recipes Punch Recipes Smoothie Recipes Cocktail Recipes Jell-o Shot Recipes Martini Recipes Sangria Recipes
Salads
Chicken Salad Recipes Cucumber Salad Recipes Fruit Salad Recipes Potato Salad Recipes Tuna Salad Recipes Coleslaw Recipes Egg Salad Recipes Pasta Salad Recipes Spinach Salad Recipes
Diet and Healthy Recipes
Diabetic Recipes Keto Diet Recipes Low-Carb Recipes Low Fat Recipes Mediterranean Diet Recipes Gluten-Free Recipes Low Calorie Recipes Low Cholesterol Recipes Low-Sodium Recipes
World cuisines
Turkish cuisine
 Belarusian cuisine
 Scottish cuisine
 Austrian cuisine
 Ukrainian cuisine
 Uzbek cuisine
 Indian cuisine
 Armenian cuisine
 Japanese cuisine
 Tatar cuisine
 Thai cuisine
 American cuisine
 -- All cuisines --
Articles
2020-08-13 / test@t

Pike perch a la Radziwill

The pike perch according to the Radziwills' recipe (based on the recipe from the "Gastronomic Dictionary of Fish, Crabs and Mussels" in 1898) is known from German gastronomic sources. He, like other recipes named after these nobles, entered German cuisine in the first half of the 16th century, when representatives of this family became the princes of the Holy Roman Empire. The dish belongs to the Austrian imperial cuisine because at that time modern Austria was an important part of the Holy Roman Empire (the Habsburg dynasty from Austria).

Pike perch a la Radziwill
Ingredients
  • 1 pike perch weighing about 1.5 kg
  • 100 ml of milk
  • 2 yolks
  • 60 g butter
  • 20 g flour
  • 1 large carrot and 1 onion
  • 1 celery tuber
  • 1 parsley root and 1 parsnip root
  • 1 turnip
  • 500-600 ml of meat broth
  • salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1
Cut the pike perch along the ridge, cutting the meat up to the spine. Use scissors to cut the ridge on both sides and remove it, trimming the flesh. Cut the fish a little more along the entire length and cut the meat, forming a pocket. Chop the cut meat into small pieces.
Step 2
Melt 20 g butter for the sauce. Add flour and heat the mixture while stirring. Add milk and make sauce. Cool it down.
Step 3
Add the yolks, beaten until smooth with salt, and the prepared pike perch pulp. Season with salt and pepper. Heat the mixture to thicken slightly. Stuff the fish. Tie it up with culinary string.
Step 4
Chop all vegetables at random. Transfer to an ovenproof dish. Season with salt and pepper. Pour in broth. Put the zander.
Step 5
Bake in the oven at 160–180 ° С for 30–40 minutes, until the fish is tender. Sprinkle with the remaining stock from time to time.
Step 6
When the fish is ready, remove it from the mold. Transfer the vegetables to the skillet, add the butter and cook for another 10 minutes. Remove the thread. Serve the fish with vegetables and sauce.
Cooking time
1h 30m
Servings
4
Catalog

Tags

zander, Lithuania, Lithuanian cuisine,

Categories

Fish dishes,
See more