Fish in Polish
by Editorial Staff
Boiled white fish with Polish sauce made from eggs and butter sparkled with new colors. It turned out to be a simple but very tasty dish – fish in Polish.
Cook: 30 minutes
Servings: 5
Ingredients
- White fish (cod, pike, pike perch) – 1 kg
- Eggs – 3 pcs.
- Butter – 100 g
- Lemon – 0.5 pcs.
- Celery greens – 1 bunch (to taste)
- Parsley greens – 1 bunch (to taste)
- Celery or parsley root – 50 g
- Bulb onions – 1 pc. (100 g)
- Carrots – 1 pc. (100 g)
- Bay leaves – 3-4 pcs.
- Ground black pepper – 0.5 teaspoon
- Salt – 1 teaspoon
How to cook fish in Polish:
Directions
- Peel and cut the celery (or parsley) root and carrots. Peel the onion and cut it into quarters. Place vegetables in a saucepan, add salt, and bay leaf.
- Pour vegetables with water and cook vegetable broth for 10-15 minutes over low heat.
- Peel the fish, separate the fillets from the bones, and cut them into slices. (Or use a prepared fish fillet.) Place the fish in a heavy-bottomed saucepan.
- Pour the fish with hot vegetable broth and cook for 10-15 minutes after boiling, over low heat.
- While the fish is cooking, prepare the polish sauce. To do this, melt the butter in a saucepan with a thick bottom until the first bubbles.
- Finely chop the boiled eggs and add them to the butter in a saucepan. Add lemon juice. Cook for 2 minutes while stirring.
- Remove egg sauce from heat, add salt, pepper, and chopped fresh herbs.
- The polish sauce should be dull and thick enough.
- Place the pieces of boiled fish on a plate and top with egg sauce. The fish is ready in Polish.
- Serve the fish polish with potatoes or rice.
Enjoy your meal!
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