Fish in Polish

by Editorial Staff

Fish in Polish gets its name from the sauce, which, in fact, turns boiled fish into a delicate and original dish.

Cook: 50 minutes

Servings: 5

Ingredients

  • Pike perch – 800-900 g
  • or Hake – 800-900 g
  • Water – 1.5 cups
  • Carrots – 1 pc.
  • Onions – 1 pc.
  • Parsley (root) – 1 pc.
  • Bay leaf – 1-2 pcs.
  • Salt – 1 teaspoon
  • Ground black pepper – 0.5 teaspoon
  • Eggs – 5-6 pcs.
  • Butter – 70 g
  • Parsley greens – 0.5 bunch
  • or Green onions – 0.5 bunch
  • Potatoes (for garnish) – 100 g

How to cook fish in Polish:

Directions

  1. Peel the roots, wash and cut into cubes.
  2. Peel the onion, wash and cut into 4 pieces.
  3. Peel the fish from the husks and entrails, wash, cut into portions.
  4. Pour the processed and prepared for cooking fish with a small amount of water (1.5 cups), bring to a boil.
  5. Boil the fish, adding salt, onion, roots, and spices. You need to cook the fish for 15-20 minutes.
  6. For the sauce, boil hard-boiled eggs, peel, and chop.
  7. Chop the herbs.
  8. Dilute butter with hot broth (1 glass), in which the fish was cooked.
  9. Add eggs, chopped herbs, lemon juice (optional). Add salt if necessary (1 pinch).
  10. Polish fish is served on the table, 1-2 pieces per serving, with boiled potatoes. Potatoes can be cut into a barrel shape. Polish sauce can be served separately.

Enjoy your meal!

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