Pike-Perch with Mujdei
This is a simple and delicious recipe that highlights the delicate taste of pike-perch, combined with the intense aroma of mujdei. It’s perfect for a traditional or festive meal.
Ingredients:
For the pike-perch:
- 1 pike-perch (approx. 1 kg), cleaned and gutted
- 2 tablespoons olive or sunflower oil
- Juice of 1 lemon
- 2–3 garlic cloves (for the fish)
- Salt and pepper, to taste
- 1 teaspoon sweet paprika (optional)
- 1 bunch fresh parsley, chopped
- 100 ml dry white wine (optional)
For the mujdei:
- 4–5 garlic cloves
- 1 teaspoon salt
- 2 tablespoons oil
- 100 ml warm water
- 1 teaspoon lemon juice (optional, for a milder note)
Method of Preparation:
- Preparing the Pike-Perch:
Cleaning & Marinating:
Clean the pike-perch thoroughly, rinse and pat dry. Lightly score both sides.
Drizzle with lemon juice and rub with salt, pepper, and paprika. Marinate for 15–20 minutes. Cooking the Fish:- Oven: Place the pike-perch in an oiled baking dish, add a few whole garlic cloves and white wine if desired. Bake in a preheated oven at 180 °C for 25–30 minutes until golden.
- Pan: Heat oil in a large skillet and fry the pike-perch on both sides until golden (about 4–5 minutes per side).
- Preparing the Mujdei:
Crush garlic cloves with salt in a mortar or press them.
Gradually whisk in the oil until a creamy consistency forms.
Dilute with warm water and, if desired, add lemon juice for a gentler flavor. - Plating & Serving:
Transfer the pike-perch to a platter and drizzle with a little mujdei, or serve the mujdei on the side.
Garnish with fresh parsley and lemon slices.
Serving Suggestions:
Serve the pike-perch with warm polenta or boiled potatoes.
Add a green salad or pickles for extra freshness.
Why is pike-perch ideal for this recipe?
Pike-perch is a white-fleshed fish with a fine texture and delicate flavor, making it perfect for simple recipes that highlight its natural aroma. Paired with aromatic mujdei, the dish is balanced and savory—suitable for everyday meals and special occasions alike.
How to clean pike-perch correctly?
Remove scales with a knife or scaler, gut completely, rinse under cold water, and pat dry. Eliminating impurities ensures a clean, fresh taste.
Benefits of marinating the pike-perch before cooking:
Marinating with lemon juice, salt, pepper, and paprika enhances the fish’s flavors and tenderizes the flesh. The acidity penetrates the fibers, giving the fish a juicier, slightly citrus note that pairs perfectly with mujdei.
Difference between baking and pan-frying:
- Baking yields a light golden crust and keeps the fish tender thanks to steam from wine or juices.
- Pan-frying delivers a crisp crust in less time. Choose based on your preference and available time.
How to make a creamy, balanced mujdei?
Crush garlic with salt, whisk in oil until smooth, then dilute with warm water. A few drops of lemon juice add a delicate touch ideal for pike-perch.
Role of white wine when baking:
Dry white wine adds freshness and depth, helps retain moisture, and melds subtly with garlic and spices.
Best accompaniments for pike-perch with mujdei:
Warm polenta provides a soft texture that balances mujdei’s intensity. Other options include boiled potatoes, plain rice, or steamed vegetables. Fresh salads or pickles add a refreshing contrast.
How to personalize this recipe:
Add thyme or dill to the marinade, or include cherry tomatoes or zucchini in the baking dish. For extra richness, enrich the mujdei with yogurt or sour cream.
Techniques for even baking:
Score the fish before marinating for uniform heat penetration. Cover the dish with foil initially to ensure gentle cooking, then remove foil at the end for light browning.
Storing leftovers:
Keep cooked pike-perch in an airtight container in the fridge for 1–2 days. Reheat gently in the oven or covered skillet to maintain moisture. Store leftover mujdei separately in a small jar for other uses.
