Polish sauce is an ideal addition to fish

It's no secret that the fish is one of the most valuable products. Its use makes a person's diet not only more diverse, but also useful. Very often as a supplement to any fish dishes, many housewives use the famous Polish sauce. What is so good about this product and how to properly prepare it?

Valuable additive

As you know, sauce is an sauce that makes the garnish or main dish more juicy and caloric. The product is due to the French chefs, who always tried to make everything, even the simplest dish turn into a real masterpiece.

But even they believe that the Polish sauce is an ideal nutritional supplement to any dish from fish. With such an assertion, it is difficult to argue. After all, the calorie content of 100 grams of this product is 559 kilocalories. And most of them (95.7 percent) are from the fats contained in it. In addition, the 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 contains many trace elements (manganese, iodine, chromium, zinc, copper, iron, fluorine, cobalt and molybdenum). Their benefit, too, must be taken into account. And the Polish sauce, prepared from the simplest ingredients, is a real storehouse of vitamins. It represents 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 idea of sauces in general, and about this in particular.

Perfect option

All known sauces in cooking can be divided into three main groups:

1. Floury.
2. Vegetable plants.
3. Egg-oil.

The difference is in what food is the basis for each of them. The last option for a fish fits best.

It perfectly harmonizes with its unusual taste qualities. To achieve the desired result, you need to know in advance how to prepare the sauce. Do not experiment, coming up with intricate non-standard solutions. It is better to take advantage of the many years of experience of Polish culinary specialists and make a juicy sauce, adhering to traditional technology. For work, the following inventory will be required:

• pan;
• cutting board;
• Sharp knife;
• Wooden spatula;
• Stewpan.

Having everything you need, you can begin to understand how to prepare the sauce. First you need to understand the precise sequence of actions, and then start preparing the products.

The simplest composition

If a fish dish is expected for the table, it is best to choose the sauce Polish for it. The recipe for this is the simplest.

It will take only five basic 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 entire cooking process will take no more than ten minutes:

1. First you need to cook chicken eggs, and then crumble them in any convenient way for this.
2. Finely chop the parsley.
3. Put the oil in the stewpan and put it on the stove.
4. In the heated mass, add the remaining ingredients and mix thoroughly.

The product can be served in a separate bowl or abundantly poured a dish. There is no fundamental difference in this. It all depends on how much the guests like the sauce. The sauce should be hot or at least warm. Instead of citrus, you can use ordinary citric acid, for a given composition it will take no more than 2 grams. With respect to the remaining ingredients, there should be no problem. They, as a rule, are in the fridge of any good housewife.

For baked seafood

Traditional sauce from Polish culinary specialists is unique. It perfectly complements the seafood, no matter how they are cooked. This sauce is very suitable for baked fish. Filled with a thick mass of loose meat will become more gentle and soft. Its slightly unleavened taste will perfectly shade the greens and the 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 a piquancy to the dish itself.

Initially, for the original recipe, it is customary to use quail eggs. But in ordinary home conditions they can not always be at hand. Therefore, they are often replaced with chicken. The taste does not change, but the work is much simpler. In addition, such a replacement is much cheaper, which is important in modern day-to-day life. This sauce can be prepared in advance. Cooled mass should be transferred to glassware and stored for a short time in the refrigerator under the lid. Before use, the mixture should be slightly warmed, avoiding an obvious boiling.