Steamed pike perch with sweet peppers

Braised pike-perch

Walleye cut into fillets (without skin and bones), cut into slices, salt, sprinkle with pepper and extinguish with addition of butter, finely chopped onions and parsley and dill. Then adding white wine and fish stock, bring to readiness. Feeding on the table, pike-perch fillet pour the juice in which it was stewed.

Sweet pepper to bake in the oven, peel and seeds, cut into strips, salt and stew with butter. Submit garnish with a whole boiled potatoes. All the pike perch braised with sweet peppers ready. Bon appetit!

Braised pike-perch


  • 1.3 kg of a pike perch
  • 75 g butter
  • 100 g onions
  • 400 g fish broth
  • 1 kg of sweet pepper
  • 50 g of dry white wine
  • 500 g potatoes
  • salt
  • pepper
  • parsley and dill — to taste

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