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© Amway

Marinated Pike Perch


Total preparation time: 1 h 10 min / Servings: 4 / Energy value: 393 kcal each


  1. 30 cm Non-stick Frying Pan with Tempered Glass Lid

  2. Senior Sauté Pan and Lid


  1. 1 kg pike perch fillet (without skin and bones)

  2. 20 g flour

  3. 50 ml vegetable oil

  4. 400 g carrots

  5. 400 onion

  6. 30 ml dry white wine

  7. 300 ml tomato puree

  8. 4 cloves

  9. 1 g cinnamon

  10. 10 g wine vinegar or lemon juice

  11. bay leaf

  12. salt and pepper

Nutritional information per 1 serving:

  1. Protein – 47.0 g

  2. Fat – 13.7 g

  3. Carbs – 20.5 g

  4. Energy value – 393.4 kcal

  5. Cholesterol – 150 mg

  6. Glycaemic index – 85 (high)

Preparation method:

  1. Divide fish fillets into portions, dip them in flour, remove excess flour. Add vegetable oil to the frying pan and fry fish fillets until half-done, 1.5-2 min on each side. Do not overdo the fish or it will be too dry. Cook until done in a sauté pan.

  2. Sauté thinly chopped onion and grated carrot in a senior sauté pan for 15-20 min. Then add dry white wine and let it evaporate. Add tomato puree, wine vinegar, salt, pepper, clove and cinnamon. Cook altogether for 5 min more.

  3. When ready, the marinade should have the consistency of thick sour cream. Pour half of the marinade out from the sauté pan. Arrange fish fillets on the thin layer of remaining marinade, then pour the reserved half of the marinade over it, cover with the lid and bring to boil. When water seal between the pan and the lid is formed, switch off the heat. Let fish set for 25-30 min. Serve either hot or cold.

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