Zander baked with potatoes
→ GROUND BLACK PEPPER
→ 800 G OF POTATOES
→ 750 G WALLEYE OR 500 G BONELESS WALLEYE FILLET
→ 30-40 G OF PARSLEY
→ 2-3 TABLESPOONS MELTED BUTTER
→ 2 CUPS FISH BROTH OR BOILED COLD WATER
→ 2 TABLESPOONS CRUSHED BREADCRUMBS
→ 1 TABLESPOON WHEAT FLOUR
On top of the pike perch, cover with raw potatoes, previously washed and cut into strips. Place thin slices of potato on the edges of the pan. All salt, sprinkle with flour, pour fish broth (see "Fish broth") or water (1/2-3/4 cup), sprinkle with breadcrumbs (see "White breadcrumbs"), sprinkle with melted butter and put in the oven.
Zander is baked at a temperature of 180-200 degrees for 20-35 minutes, depending on the thickness of the potato layer, however, it is better to make the layer thinner. If the broth boils quickly when baking, then add more broth or water to the pan. Of course, you can replace raw potatoes with boiled ones, but then the dish will turn out less tasty. Sometimes a layer of fried onions is laid out on the walleye, and then this onion is covered with a layer of potatoes – so the dish gets a special flavor.
When serving, it is recommended to sprinkle the dish with finely chopped parsley. You can serve green salad, fresh and salted cucumbers,as well as sauerkraut.