The most dietary product is, of course, fish. And no matter what country it is cooked in, what spices add local flavor, the taste qualities of the fish and its nutritional value remain unchanged. One of these dishes is fish in Polish, the recipe of which we will consider.
In every country, seafood is held in high esteem and respect. But if landlocked countries treat fish with some trepidation, then coastal states simply include it in their daily diet. The fish fillet is absorbed by the body much better than meat, which explains the value of commercial fish. It contains a lot of protein, essential amino acids, vitamins of various groups (A, B, D), important macro- and microelements, such as iodine, phosphorus, calcium, selenium and many others, as well as saturated fatty acids that are beneficial for the body, which have an essential role in the work of the cardiovascular system.
Fish in Polish, the preparation of which we take as a basis, has something in common with similar recipes from other countries. The constant in all of them is fish, and it is cooked with a variety of vegetables that grow in this country. Since the founder of the recipe, Poland, is a sea power, then, of course, the fish is used fresh, chilled, it is more aromatic and tastier. When choosing it, we are based on standard techniques: the fish should be undeformed, not have kinks, bends and violations of the integrity of the skin, without an external smell and mucus, traces of stripping and spots. Freshly frozen fish always has transparent eyes, which is worth paying attention to when buying. And to be completely frank, a fish caught in a nearby pond by a fisherman will also do, from this dish will also acquire the sweetness of good luck and victory.
We begin preparations by cleaning the fish: gut it and rinse it under running water. Disassemble, free from bones and remove the head. Sprinkle fillet with salt and pepper and put in a pan. The first layer of carrots chopped on a grater with large holes (2 pieces), lay the fish fillet in the second layer, and the finely chopped onions (2 pieces) lay out the third layer. Pour this assortment with broth, to which we add bay leaf and allspice (you can use mushroom or instant cooking broth) and cook for 20 minutes over low heat - the fish is ready in Polish. This recipe is very simple, and the ingredients are always available. It turned out a diet dish, it can be eaten even by patients with diseases of the gastrointestinal tract during the exacerbation period (if you do not use instant broth).
In this case, the fish in Polish, a recipe that you already know, is a restorative diet and a very healthy dish. And you can put the fish fillet on a baking sheet, greased with vegetable oil. On top of it lay halves of cherry tomatoes, chopped olives and chopped walnut kernels, and then fry until golden brown in an oven for 30 minutes at a temperature of 170 ° C. After you supply everything with fresh basil, you will end up with a new and more spicy dish. This is how the fish is cooked in Italian.
And if the distinctive feature of European cuisine was lean fish diet cooking, where vegetables occupied a considerable part, then the main and prevailing note acts as the national flavor of Russian and Slavic dishes - the dish should be hearty. Therefore, the fish is royal, the recipe of which we will now consider, will be pickled and baked in a large amount of mayonnaise. Submerge the fish in the marinade for 30-40 minutes, to prepare it you will need: mayonnaise - 200 grams, 2 heads of onion chopped with rings, finely chopped dill. Put the fish on a baking sheet and bake in the oven for 30-35 minutes at a temperature of 170 ° C, you can sprinkle crushed cheese crumbs on top. Fish is served with a side dish of boiled or fried potatoes, red beans or rice.