Fish with Polish sauce - this dish was extremely popular in Soviet times. It was often cooked in catering establishments and especially rest homes and sanatoriums. The explanation for this popularity of the recipe is simple - this dish is not heavy and can be attributed to recipes for dietary cuisine. In addition, fish in Polish is really delicious!
In the classic recipe, it is recommended to use white fish - pikeperch, mullet, hake or cod. However, this is a matter of taste, if desired, this dish can be prepared with any fish fillet or small-billed fish.
We will tell you how to cook fish in Polish. To do this, you need about a kilogram of fish or fish fillet, 1 small carrot, onion (onions can be replaced with leeks), bay leaves, allspice and black peas and salt. To prepare the sauce, you need to take 100 grams of butter, 2-3 hard-boiled eggs, a bunch of greens (parsley and dill), lemon to get juice.
Polish fish is usually served with a side dish. The classic option is mashed potatoes or just boiled potatoes seasoned with butter and sprinkled with herbs.
If the dish is prepared from a whole carcass of fish, then it needs to be cleaned of scales, remove the head with gills and fins. Some people prefer to cut the fins with scissors, but this is not a very good solution, since the internal bones of the fins remain intact. Therefore, it is better with a sharp knife to make two deep cuts along the ridge of the fish, and then remove the fin along with the internal bones. Carrying out this operation, you need to be careful, as in zander, for example, the fins are very prickly.
We divide the prepared fish into portioned pieces, cutting across. When using the fillet, we simply cut one piece per serving. Now we need to let the fish go, that is, boil in a small amount of liquid. Since the product has a specific smell, it must be boiled with spices and aromatic roots.
Pour water in a pan with a wide bottom in such a quantity that it barely reaches the level of the fish, and heat it to a boil. Salt water, put in it coarsely chopped onions or leeks, carrots and spices - bay leaves, allspice and allspice. Other ingredients can be added, such as celery root or parsley. Now put fish slices on our vegetable pillow and cover the pan with a lid. It is important that there is no boiling water, otherwise the fish will fall apart. Therefore, you need to greatly reduce the heating of the burner, so that the broth boils barely noticeable
The fish is cooked quite quickly, so the pieces of zander are ready in 7-10 minutes. A sign of readiness is a change in color to white. Remove the cooked fish from the stove and leave for some time in the broth so that it slightly cools down.
An important component of the Fish dish in Polish is the sauce, so we will prepare it. To do this, we will build a water bath by placing a small saucepan in a larger dish, in which water is already boiling. In a small saucepan, put the butter and wait until it is completely melted. In the meantime, peel the eggs that were previously hard-boiled and finely chop them. To prepare this sauce, using an ordinary egg slicer is not recommended, since the pieces will be too large. Therefore, just finely chop the eggs with a knife. Just finely chopped greens.
Add eggs and greens to the hot melted butter and mix well. Remove the sauce from the water bath and pour the lemon juice in it, which will be needed about a tablespoon, but it is better to navigate to your own taste.
The fish is ready in Polish, it remains to garnish it and serve it. Boiled fish is laid out on a serving plate (you need to get out of the pan carefully using a slotted spoon to keep the slices intact) and generously pour it over the cooked butter sauce. Mashed potatoes are laid out on the side. The dish can be decorated with greens.