Content

• Steps
• Method 1 of 5: Stewed Smoked Bass Fillet in Milk (British Recipe)
• Method 2 of 5: Baked Smoked Bass Fillet
• Method 3 of 5: Stewed Smoked Bass Fillet
• Method 4 of 5: Fried Smoked Bass Fillet
• Method 5 of 5: Smoked Bass in Sauce
• Tips

Perch is a great fish, especially when smoked! Smoked perch can be chosen yellow (dyed) or not dyed at your discretion. There are several ways to cook perch. A serving per person should be approximately 170-225 g. Ask the vendor to remove the bones and fillets from the fish to avoid any unpleasant surprises.

Steps

Method 1 of 5: Stewed Smoked Bass Fillet in Milk (British Recipe)

1. 1 Place the skillet with milk on the fire.
2. 2Add ground black pepper.
3. 3Place the fish and cook over medium heat for about 10 minutes (the milk shouldn't boil, but it should be hot).
4. 4Serve with freshly baked buttered bread, using milk as a sauce, and bread to cleanse the plate.

Method 2 of 5: Baked Smoked Bass Fillet

1. 1Simply place the perch on the foil and place a small piece of butter on top.
2. 2 Sprinkle pepper on the fish. Smoked bass is salty enough that you may not need to add salt.
3. 3Add a pinch of salt if unsure.
4. 4Add some herbs as desired (dill works great).
5. 5Seal the foil and bake in the oven at 175 ° C for about 20 minutes.

Method 3 of 5: Stewed Smoked Bass Fillet

1. 1Place a skillet of water on a fire.
2. 2Add bay leaf to the water (optional, but it adds a special flavor).
3. 3Simmer the fish for about 10 minutes over medium heat (the water should not boil, but should be hot).

Method 4 of 5: Fried Smoked Bass Fillet

1. 1 Sprinkle olive oil on the fish and add some herbs (oregano, dill, etc.)and let sit for about 5 minutes to soak in the aromas.
2. 2Add salt as desired!
3. 3Heat a skillet with a few tablespoons of olive oil and place the perch fillets, skin side down.
4. 4 Cook over high heat for about 4 minutes. Then turn the fillets over and cook for about 2 more minutes. (Cooking time depends on fillet thickness.)
5. 5 Then drizzle with lemon juice if desired and serve immediately with a nice side dish (salad, puree, etc.)etc.).

Method 5 of 5: Smoked Bass in Sauce

1. 1 Place the perch fillets in the skillet. Pour in enough milk (until the pieces are completely covered).
2. 2 Add peppercorns and bay leaves. Simmer lightly for 4 minutes
3. 3 Remove the fish from the pan. Do not let cool. Save fish juice and milk in a skillet for later use.
4. 4 Put the potatoes to boil. Place the leeks on top.
5. 5 Take the skillet with the leftover milkfish sauce. Add a spoonful of sauce flour or cornmeal and some dry mustard. Stir well.
6. 6 Place the fish back in the sauce. Beat in 2 eggs and simmer a little.
7. 7Take out the bay leaf.
8. 8 Serve on warm plates. Place potatoes and leeks side by side. And put the eggs on top of the fish.

Tips

• Smoked bass is salty, but depending on how salty your food is, you can add a little salt to any of the recipes above.