Oven Baked Pike Perch and Fried Pike for the Gourmets Pekka Parkki from Multia in central Finland is a sports fishing enthusiast. He is also a specialist in preparing delicious dishes from fish. Here are two of his recipes for you. Try them and enjoy!
Pekka’s Oven Baked Pike Perch in Sour Cream 2 pike perch fillets ( ca 500 g  each ) 1,5 teaspoons of table salt 0,5 teaspoon of lemon pepper one small leek a bunch of dill 2dl of sour cream one can of champignons 2dl cream butter Gut, scale and fillet the perch. Remove the ribs, if you think it is necessary. Sprinkle some table salt and lemon pepper on the fillets. Press the fillets together and put into a casserole greased with butter. Chop the leek and dill and sprinkle them on the fish together with the champignons. If you like you can put some of these three between the fillets. Pour the cream-sour cream mix on the fillets. Bake in a temperature from 180 to 200 degrees centigrade ca 40 minutes. Garnish with dill and lemon slices and carry to the dinner table. Fried Pike A pike of 1-1,5kg 1,5 teaspoons of table salt 0,5 teaspoons of lemon pepper 1 tablespoon of chopped onion 1 raw egg 2dl of a mix of wheat flour and breadcrumbs butter for frying  finally: 1dl cream 4 boiled and chopped eggs Clean and fillet the pike. Remove the ribs and skin. Cut both fillets into two pieces. Then roll the fillet halves first in the fluid mass of the raw eggs and after that in the flour mix. Fry in butter on both sides. Finally add the cream into the frying pan and the 4 boiled and chopped eggs and let the fillets stew until ready, Garnish with lemon slices and dill. To these fish dishes you will certainly like to have boiled (new) potatoes, Finnish rye bread as well as cold and fresh water or milk. Those who prefer beer could buy some Lapin Kulta III (medium) or IV (a bit stronger), or you could have your fish dinner with some dry white wine.
A good catch of perch and pike perch is highly valued by most leisure time fishermen. Both species can be fished throughout the year. Pike perch is delicious and, when eating it, you will notice that it is not bony at all. Perch is also a welcome catch and enjoyed by the whole family at the dinner table.
Traditional Fried Pike Perch   ( for four persons) a 1kg pike perch table salt rye flour butter for frying Open and scale the fish. Fillet it with a sharp filleting knife and remove the head but not the backbone and skin. The skin prevents the meat from falling apart during the frying. Cut the fillets in pieces of suitable size for serving and roll them in rye flour with the salt mixed in it. (1dl flour, 1 teaspoon of salt). Fry the pieces in the pan  with plenty enough butter added on a medium hot stove. This ensures that also the thicker pieces around the backbone will be well cooked. Serve together with boiled potatoes either as such or mashed. If you take the pike perch out of the freezer, then let it thaw in the freezing bag in cold water with some salt added to it, and the meat of the fish loses the typical taste of frozen food.
Kuusamo Perch Potatoes  á la Paavo Korpua You need: Potatoes depending on how hungry you are (3-5 potatoes/person) Perch, ca 1/2 kg per person (cut the larger fish into pieces) A middle sized onion/one person Plenty of butter Coarse salt	Take the needed amount of newly caught perch and gut them, remove the backbones and rinse. Let them stay unscaled in coarse salt for 2-3 hours. Peel the potatoes, cut the larger ones into halves and put them into the kettle with plenty of cold water to boil.
	When the potatoes have started to boil, put the perch onto them. Let boil ca 20 minutes depending on their size. When the bones loosen from the meat, the fish are ready. If you don’t salt the fish before boiling them, put the salt into the kettle at the same time with the potatoes. Remember that newly dug up potatoes should be put in hot water! While the fish are boiling take the onions, peel them and slice into rings. When the potatoes and the fish are ready, pour part of the boiling water into another kettle and boil the onion rings in it and add some butter. Serve the perch potatoes hot: Pour away the boiling water from the fish/potato kettle (if needed save some of it). Take some fish and potatoes onto the plate and add some boiling broth as a gravy with onion rings in it. Add butter for flavoring. If some fish are left over, enjoy the cold fish later or put them into the boiling broth and make a fish soup. To add to the taste you could pour in some cream. Enjoy your meal!
Pike Perch Tastes Good Pike perch is delicious and easy to prepare. Boning it is no problem at all, which means that even the younger family member will accept.
Hannu’s Pike Perch Soup (for 4 persons) 8 middle – sized potatoes  1 onion  15 pcs of allspice  2 teaspoons salt  5dl water  one pike perch of ca 1 kg  5dl of creamy milk  50g of butter  fresh dill Peel the potatoes and cut them into halves or smaller pieces if needed. Pour into the kettle to boil. Add the onion and allspiece. Use salt according to taste. Let the potatoes boil for some time until they are medium done. Meanwhile you can start working on the fish. Gut and scale it, but don’t make fillets, for they will break into small pieces while boiling. Let the soup boil on moderate heat. If the stove is too hot even the crosswise cut pieces may crumble. When the soup is ready, pour in the milk and add the butter. Stir the soup with care that the fish pieces stay whole. Instead of milk you can pour in cream (2dl). To the soup you can have genuine rye bread, and water or light beer. If you want to have some white wine to your meal, then you should leave out the milk or cream as well as the butter. Fried pike perch is best when prepared right where you caught it or somewhere in the neighbourhood. Nowadays it is easy to carry with you all that you need for preparing the meal, and the fish you need you will easily find in the sea or the nearest lake. Try pike perch prepared on the shore. It is delicious!	Fried Pike Perch for Gourmets (4portions) a pike perch of ca 1kg  1,5 teaspoons of salt  2 small eggs  1,5dl of breadcrumbs  1,5dl wheat flour  plenty of butter for frying Garnish with fresh dill gravy:  1dl of sour cream  1 teaspoon of mustard  0,5dl of cucumber pickles  ground sweet pepper, amount ca one half  a little salt  1 teaspoon of sugar  (one tablespoon of lemon juice, if you like) Fillet the fish, remove ribs and remove the skin from the fillets. Cut larges fillets into halves. Take plates and place some wheat flour – salt mix on one of them, on another break two eggs, and on the third pour out some breadcrumbs. Roll the fillets first in the flour mix, then in the eggs and finally in the breadcrumbs. Fry the fillets in butter on medium heat for about four or fife minutes depending on their size until the turn brown. Mix the ingredients for the gravy. Serve your pike perch specialty with boiled potatoes and cold gravy. Garnish with fresh dill. Have some rye bread to your meal. Suitable drinks for the meal will be-according to your taste- water, milk, light beer and dry or medium dry white wine.
Golden fried perch (for four persons) 4 big perch sea salt one egg breadcrumbs olive oil for frying potatoes fresh dill one lemon Skin the perch and wipe them dry with kitchen paper. Crush the sea salt and rub it on the fish to your liking. Leave the fish in a cool place for at least 4 to 5 hours. Dry the fish, crack an egg, and roll the fish first in the egg batter and then in the breadcrumbs. Fry the perch well on both sides until golden brown at low temperature, maybe for 7 minutes on each side on 2 (on 1-6 scale). Keeping a lid on the pan at all times, should keep the perch moist and tasty, according to Antti. Serve with lettuce, cucumber, tomatoes. Squeeze a slice of lemon on the fish. Serve the fish with dill potatoes and rye bread. Drinks to go with this dish are spring water, milk, beer or dry white wine.	Hannu's flamed fish Scale the fish, remove its head, and cut the flesh down to the skin on the other side of the backbone. Leave the skin intact. Apply salt on the fish and leave in a cool place overnight. Then put the catch, spread open and flesh side up, on a wide enough, approximately 40-60 centimeters wide board (birch, for example). Use wooden sticks to pin the fish on the board. First, use a sharp knife to carefully mark the pinning points on the board through the flesh. Remove the fish from the board for a while, and make the holes deeper. Then carve about 2 inches long and thick enough sticks that are sharpened at one end. Pin the fish down on the board with the sticks using the back of the knife. Use supports and place the board next to the open fire. Let the flamed fish bake a good while, but be careful not to put it too close to the fire. Flamed fish takes quite a long time to bake, so don't begin unless you have the time for it.
Bun on a stick in Tulppio style A perfect dessert for a fishing trip is the easy-to-bake and tasty bun on a stick. 1 1/2 dl water 2 tsp dry yeast salt to your liking 1/4 dl sugar 1/2 dl liquid margarine about 5 dl flour Measure all dry ingredients at home in a thick plastic freezer bag, and add water and margarine at the spot. Work the dough through the plastic bag, and let it rise for a moment. Make the dough into about 20-centimeter-long and a finger's width rolls. One at a time, tie them to the end of the stick and bake in the open fire until done. Enjoy!