In cooking, the term "Polish" is used to mean light meals made from boiled vegetables or fish. The finished product is sprinkled with boiled egg, herbs and poured with crackers sauce. The recipe can be complicated by adding additional ingredients, or it can be made dietary without adding bread crumbs to the sauce.
It is necessary
-
- fresh fish (1 kg);
- carrots (2 pieces);
- parsley (herbs and root);
- celery (twig);
- black pepper (3 peas);
- bay leaf (2 pieces);
- salt to taste;
- onions (2 heads);
- lemon (1/2 piece);
- egg (3 pieces);
- butter (150 g);
- a slice of white bread (50 g).
Instructions
Step 1
Take fresh fish. Remove its tail, head and fins. If there are scales on the skin, peel it off. Rinse with cold water. Cut the fish lengthwise along the spine and remove the fillets. Divide the fillets into portions. For this dish, you can use both dry fish - hake, pollock, and juicy pike perch or cod. It is better to remove the ridge of the fish so as not to pull out the coarse bones from the finished dish.
Step 2
Make a vegetable stock. Pour two glasses of water into a saucepan and boil. Wash carrots, herbs and roots. Chop and place in bubbling water. Add bay leaves, peppercorns, salt and whole onions that have just been husked. Close the lid and keep the broth on fire for 10 minutes.
Step 3
Place the fish fillet in a saucepan and pour the hot broth over it, filtering it through a sieve. The liquid should only slightly cover the pieces of fish. Place the saucepan over high heat, let it boil quickly and remove the foam with a slotted spoon. Immediately reduce heat to low and cook for another 15 minutes.
Step 4
Put a ladle of water on the fire. Wash eggs in warm water under the tap and dip in boiling water. Wait for the water to boil again and time it. Boil the eggs for 10 minutes. With longer boiling, the protein will be too hard, and the yolk will turn pale. Put the boiled eggs under the tap with cold water and cool quickly, then the shell will be easily peeled off. Peel the eggs and chop with a knife or egg slicer.
Step 5
Carefully remove the fillet pieces from the broth. Try not to break them. Place the fish beautifully on a flat dish or directly onto portioned plates. Sprinkle with chopped parsley and chopped eggs on top. Drizzle with melted butter sauce.
Step 6
Prepare the sauce. Cut the butter into small pieces and place in a small saucepan. Melt.
Step 7
Place a stale slice of white bread in a blender and turn it into crumb. Delicious crumb is made from long French baguettes. Fry the chopped bread in a dry skillet for a couple of minutes. Put it in melted butter.
Step 8
Squeeze the juice from half a lemon and pour into the sauce. Stir and pour over the fish on a platter.
Step 9
Serve with mashed potatoes.
