Ingredient (english)

Red perch fillet

Red perch fillet

Red perch fillet has firm flesh and a light pink colour. Red perch fillet is usually offered boned, but should still be checked. If you buy deep-forged red perch fillets, thaw them gently overnight in the fridge. Prepare fresh red perch fillet on the same day if possible. The quality of fresh red perch fillet is better because the meat is more aromatic and the fillets taste juicier because they are usually cut thicker. Red perch fillet can be cooked or stewed, fried or baked in dough.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
105 kcal
0 g
19 g
3 g

Recipes with Red perch fillet

Asian Fish Curry
Asian Fish Curry For Asian fish curry red perch fillet cut into pieces. Sprinkle with 1 tablespoon lemon juice. ...
Back fish in beer dough
Back fish in beer dough is baked in the deep fryer. Mix flour, a pinch of salt and beer. ...
Back fish with mustard sauce
Back fish with mustard sauce is prepared in an almond crust. Pell potatoes boil. ...
Bacon Potato Salad with fried fish
Bacon Potato Salad with fried fish For bacon potato salad with fried fish first boil pell potatoes. For the marinade season vinegar with sugar, pepper and salt. ...
Fish Curry
Fish Curry can be prepared with redfish fillet or another white fleshy fish fillet. Best served with rice and a fresh salad. ...
Fish gratin with broccoli
Fish gratin with broccoli tastes particularly good with red perch fillet. Boil the rice. ...
Fish meatball in a roll
Fish meatball in a roll Fish meatball in bread rolls tastes particularly aromatic with fresh redfish fillet. You can also use saithe fillet or cod fillet as a substitute. ...
Fish roll with fried fish
Fish roll with fried fish For fish rolls with fried fish it is best to use a firm fish like redfish fillet or saithe fillet. The fish rolls with fried fish taste particularly good when they are prepared with fresh fish from the fish merchant and served warm. ...
Fish roulades with savoy cabbage
Fish roulades with savoy cabbage can be served with rice or boiled potatoes. The amount is enough for three large or six small fish roulades. ...

(C)opyright by Marions Kochbuch