Fish in polish is useful and tasty

Fish under the Polish sauce - this dish was extremely popular in the Soviet era. He was often cooked in catering establishments and especially holiday homes and sanatoriums. The explanation of such popularity of the recipe is simple - this dish is not heavy and can be referred to the recipes of dietary cuisine. In addition, the fish in Polish - it's really tasty!

In the classic recipe it is recommended to use white fish - pike perch, mullet, hake or cod. However, this is a matter of taste, if desired, this dish can be prepared with any fish fillet or small-fish.

Tell you how to cook fish in Polish. To do this, you need about a kilogram of fish or fish fillets, 1 small carrot, onion (onion can be replaced with leek), bay leaf, sweet and black pepper 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), a lemon for juice.

The fish in Polish, as a rule, is served with a side dish. The classic option is mashed potatoes or simply boiled potatoes, dressed with butter and sprinkled with herbs.

If the dish is prepared from a whole fish carcass, then it needs to be scraped off, the head with gills and fins removed. Some people prefer to cut the fins with scissors, but this is not a very good decision, as the inner bones of the fins remain intact. Therefore, it is better, with the help of a sharp knife, to make two deep cuts along the ridge of the fish, and then take out the fin along with the internal bones. Carrying out this operation, you need to be careful, as in the pike perch, for example, the fins are very prickly.

Prepared fish divide into portions, cutting across. When using fillets, simply cut one piece per serving. Now we need to let the fish in, that is, boil in a small amount of liquid. Since the product has a specific smell, it should be boiled with spices and aromatic roots.

Pour into the pan with a wide bottom of the water in such quantities that it hardly reaches the level of the fish, and heat it to a boil. Salt water, we put in it a large chopped onion or leeks, carrots and spices - bay leaf, peas of sweet and black pepper. You can add other ingredients, such as celery root or parsley. Now on our vegetable pillow lay out pieces of fish and cover the pan with a lid. It is important that there is no boiling water, otherwise the fish will fall apart. Therefore, it is necessary to significantly reduce the heating of the hotplate, so that the broth boils barely noticeably

The fish is cooked quite quickly, so, pieces of pike perch are ready in 7-10 minutes. A sign of readiness is the change of color to white. We remove the welded fish from the plate and leave it for a while in the broth so that it will cool slightly.

An important component of the dish Fish in Polish is the sauce, so let's prepare it. To do this, build a water bath, putting a small saucepan in a larger bowl, which is already boiling water. In a small saucepan, put butter and wait until it completely melts. In the meantime, we will clean the eggs, which were previously hard-boiled, and cut them into small pieces. To prepare this sauce, it is not recommended to use a conventional egg, as the pieces will turn out to be too large. Therefore, just chop the eggs with a knife. Just finely chop the greens.

Add eggs and greens to the hot melted butter and mix well. We remove the sauce from the water bath and pour into it the lemon juice, which is required about a tablespoon, but it is better to orient yourself to your own taste.

The fish is Polish ready, left to garnish it and serve it to the table. The boiled fish is laid out on a portion plate (you need to take it out carefully from the saucepan with a noise so that the pieces remain intact) and generously poured with the prepared butter sauce. Side is laid out mashed potatoes. The dish can be decorated with greenery.