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Pike perch in creamy caviar sauce

Fish, in principle, you can take any. The main thing that it was fillet.

Perfectly fit and trout, and salmon, and pike perch.

Today I chose perch.

400 g pike perch fillet (200 g per serving) pour 0.5 liters of milk and leave for half an hour.

While our fish is being fed with milk, we will prepare bechamel sauce on white wine.

Put 30 g of butter on a hot frying pan (85% fat).

Add 4 tbsp. l vegetable oil, odorless, mix thoroughly and remove from heat.

Add 1 tbsp. l wheat flour and mix again.

We return the pan to the fire and lightly fry the flour, but in no case do not let it darken.

Flour should get a slight nutty flavor.

Again, remove the pan from the heat and gently pour in a thin stream of 100 g of cream.

Knead, add half a teaspoon of salt, pepper on the tip of a knife, 1 tbsp. l soy sauce, 1 clove grated garlic, 1 tsp. sugar, 1 bay leaf and bring the sauce to a light thickening.

Again, remove the pan from the heat and add 100 g of white dry wine and lemon zest.

We return the pan to the fire and bring to the first «boules«- the beginning of the boil.

Remove from heat, filter through a colander, add 2-3 tbsp. l red caviar. The sauce is ready!

Caviar opens inside the hot sauce with its flavor and imbues it with caviar spirit.

Back to fish. Zander slices are taken out of milk and dried on a paper towel. Put the fish in the pan in a hot oil (20 g cream and 3 tbsp. l sunflower).

Fry the fillet for 5 minutes on each side.

Sudak is ready!

When serving, lay the fish on a dish and pour the bechamel sauce.

From above we lay out on a spoon red calves.

I’m sure you will succeed!

Elena Manenan:
“Mother’s mother, my grandmother, a cossack, Olga Vladimirovna, didn’t even read the diploma, but she was the owner of — hoo hoo! And the first lessons of life I received from her. And my Moscow grandmother Claudia Vladimirovna is every day, then theater, museums, first etiquette skills.

Most of our lives we lived in Zamoskvorechye, on a sliver. Aunt, uncle, father, I — we all finished 627 school.

They gave me everything they could: the Loktevsky Choir, the Bolshoi Theater, the Hall of Columns, music, painting, songs with a guitar, a dacha in Zagorsk, playing lotto until the morning under a samovar.

Dad cooked great, and I learned a lot from him.

I lived in France for ten years, first in Paris, then in Burgundy. But she returned to Russia.

I have on the Volga, in Pleso, there is a small, intimate hotel with a wonderful restaurant “Private Visit”. I am happy to delight my family, my children, guests, and casual travelers, with homemade dishes, aromas, and incredible abundance. ”

Helen Manenan recipes:


Probably the most popular, the most traditional dish in Russia is pies. And how different they are! And in form, and in the fillings, and in the form of dough, and even ruddy..

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Green bean

My grandmother lived in the Krasnodar Territory. She taught me to cook this dish. Arriving in France, I discovered that in this country they are doing something similar.

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Potato patties with mushrooms

I am surprised at the sincere delight of the guests every time they first try these potato patties with mushrooms.

It seems to be a simple recipe.

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Fish Cutlets

By the example of my family, I know that children do not like fish very much. They will gladly prefer to eat a meat patty rather than a piece of fish. And you can make such fish cakes.

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Brushwood — this is a very unusual and very beautiful dessert, and to the taste — well, just something incredibly tender, light, crunchy, melting in your mouth. The taste of brushwood is the taste of childhood.

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