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
- Peel the roots, wash and cut into cubes.
- Peel the onion, wash and cut into 4 pieces.
- Peel the fish from the husks and entrails, wash, cut into portions.
- Pour the processed and prepared for cooking fish with a small amount of water (1.5 cups), bring to a boil.
- Boil the fish, adding salt, onion, roots, and spices. You need to cook the fish for 15-20 minutes.
- For the sauce, boil hard-boiled eggs, peel, and chop.
- Chop the herbs.
- Dilute butter with hot broth (1 glass), in which the fish was cooked.
- Add eggs, chopped herbs, lemon juice (optional). Add salt if necessary (1 pinch).
- 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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