It's no secret that fish is one of the most valuable products. Its use makes the human diet not only more diverse, but also useful. Very often, many housewives use the famous Polish sauce as a complement to any fish dishes. Why is this product so good and how to cook it properly?
Valuable supplement
As you know, sauce is considered gravy, which makes a side dish or main course more juicy and high-calorie. The product owes its invention to French chefs, who have always tried to turn any, even the simplest dish, into a real masterpiece.
But even they believe that Polish sauce is an ideal nutritional supplement to any fish dish. It is hard to argue with such a statement. After all, the calorie content of 100 grams of this product is 559 kilocalories. Moreover, most of them (95.7 percent) are from the fats contained in it. In addition, Polish sauce contains a huge amount of macronutrients (calcium, phosphorus, potassium, sodium, chlorine, magnesium and sulfur), which give it special value. In addition, it also has many trace elements (manganese, iodine, chromium, zinc, copper, iron, fluorine, cobalt and molybdenum). Their benefits also need to be considered. Also prepared from the simplest components, Polish sauce is a real storehouse of vitamins. It presents almost the entire group B (from B1 to B12). There are also vitamins A, C, E, D, PP, H and choline. This makes many even change their mind about sauces in general, and about this in particular.
Perfect option
All sauces known in cooking can be divided into three main groups:
- Floury.
- Vegetable.
- Egg butter.
The difference is which food product is the basis for each of them. The latter option is best for fish.
It is in perfect harmony with its unusual taste. To achieve the desired result, you must know in advance how to prepare the sauce. You should not experiment, coming up with intricate custom solutions. It is better to take advantage of the many years of experience of Polish culinary specialists and make juicy gravy, adhering to traditional technology. For work, you will certainly need the following inventory:
- pan;
- cutting board;
- sharp knife;
- wooden spatula;
- stew-pan.
Having everything you need, you can begin to figure out how to make the sauce. First you need to understand a clear sequence of actions, and then do the preparation of products.
The simplest composition
If a fish dish is expected at the table, then it is best to choose Polish sauce for it. The recipe for this is the easiest.
It will take only five main ingredients in the following ratio: for 700 grams of butter - a pinch of salt, 8 boiled eggs, one lemon and 20 grams of parsley.
The whole cooking process will take no more than ten minutes:
- First you need to cook chicken eggs, and then crumble them in any convenient way.
- Finely chop the parsley.
- Put the oil in a saucepan and put it on the stove.
- Introduce the remaining components into the preheated mass and mix everything thoroughly.
The product can be served in a separate bowl or pour plenty of food on it. There is no fundamental difference in this. It all depends on how guests generally like the gravy. The sauce should be hot or at least warm. Instead of citrus, you can use ordinary citric acid, for this composition it will require no more than 2 grams. There should be no problem with the rest of the ingredients. They are usually found in the refrigerator of any good housewife.
For baked seafood
The traditional sauce from Polish chefs is unique. It perfectly complements the seafood, no matter how they are prepared. This sauce is very good for baked fish. Loose meat poured with a thick mass will become more tender and soft. Its slightly fresh taste perfectly shades the greens and delicate aroma of lemon. Some cooks prefer to use not only its juice, but also zest to enhance the effect. This will slightly change the color of the gravy and add piquancy to the dish itself.
Initially, quail eggs are used for the original recipe. But in ordinary household conditions, they may not always be at hand. Therefore, they are often replaced with chicken. The taste of this does not change, and the work is much simplified. In addition, such a replacement is much cheaper, which is important in modern everyday life. Such a sauce can be prepared in advance. The cooled mass should be transferred to a glass dish and stored for a short time in the refrigerator under the lid. Before use, the mixture should be slightly warmed up, avoiding obvious boiling.