The main taste secret of this dish lies directly in the traditional Polish egg-butter sauce. The traditional way of cooking pike perch in Polish provides for the "correct" fillet preparation and a certain sequence when creating the sauce. But a recipe in a slow cooker will help to simplify this process as much as possible. It will even be interesting to cook both options and compare which tastes better!
Traditional Polish pike perch recipe
For Polish zander, you can use fillets, and steaks, and whole fish - gutted, peeled and cut into pieces. Put vegetables on the bottom of a large saucepan: carrots, onions, parsley and celery root and greens. Vegetables are taken in any quantity - here the main thing is to create a "vegetable pillow" for the fish. Add 2-3 bay leaves, 10 black peppercorns, salt to taste, pour in half a glass of cucumber pickle or 3 tablespoons of lemon juice. Pour everything with water so that its level is 5-7 cm higher than the vegetables, bring to a boil, remove the foam and cook the vegetable broth for 20 minutes. Then put in the broth directly on the vegetables of the prepared pike perch (about 1 kg) and cook at a low boil for no more than 15 minutes. Gently remove the finished fish from the broth with a slotted spoon and place on a dish.
For the sauce, hard-boil 4 eggs, peel, chop with a knife, and then mash with a fork; as an option - grate on a fine grater. Melt 100 grams of butter in a saucepan, pour in 2 tablespoons of lemon juice, add chopped eggs, salt to taste and grind everything very thoroughly. Dilute the sauce to the desired consistency with the strained broth in which the fish was cooked.
When serving, arrange the fish on plates, pour abundantly over the top with sauce, decorate with herbs. The best side dish for pike perch in Polish is mashed potatoes and celery in milk.
Polish zander in a slow cooker
Put 700-800 grams of prepared and cut pike perch (or fillet) into a multicooker bowl, add 2 bay leaves, salt and pepper to taste and pour in 2 multi-cups of water. Place the bowl in a mutivator and select the "stewing" mode, the time is 30 minutes.
Rinse and finely chop a small bunch of dill. Hard boil 3-4 eggs, chill, peel and chop. Cut 100 grams of butter into slices. 5 minutes before the end of the braising program, put butter on the fish, pour lemon juice from a quarter of lemon, sprinkle with chopped dill and chopped eggs. Close the multicooker and complete the braising process. Polish zander is ready.
Almost all multi-cookers have a program for switching to the "heating" mode after the end of the main cooking mode. Polish-style pike perch can remain in the multicooker on heating for several hours - this will make the dish even tastier.
