There are many ways to cook fish in Polish, but the simplest recipe is in a slow cooker. It can be perfect for busy housewives who don't have time to make culinary delights. Usually fish in Polish is prepared from pike perch, but in our case, almost any white fish of low-fat varieties will do.
It is necessary
- - salt - to taste;
- - lemon - half;
- - dill - 1 bunch;
- - allspice peas - 5 pcs;
- - bay leaf - 2 pcs;
- - butter - to taste;
- - eggs - 4 pcs;
- - fish - 1 kg.
Instructions
Step 1
Peel the fish from the scales, cut off the head, tail, fins, remove the insides. Rinse the meat under running water. Separate the fillet from the ridge, remove the bones. Cut the fillets into pieces, pepper and salt. Place the slices in a multicooker bowl, pour 2 cups of water, add the bay leaf.
Step 2
Close the lid of the multicooker, set the "Extinguishing" mode on it. Set the timer for twenty-five minutes. Leave the device to do its job, and move on to further cooking yourself.
Step 3
Place the eggs in a medium saucepan, cover with water and bring to a boil. Boil the eggs for ten minutes, then cover with cold water, peel and cut into small cubes.
Step 4
Melt the butter. Wash the dill in running water, dry and chop finely with a sharp knife into pieces. Butter and herbs are essential to form the final dish. It is necessary that the fish is fragrant and juicy.
Step 5
Divide the finished Polish fish fillet slices into portioned bowls. You can add a little broth, a chopped egg to each if desired. Pour the previously melted butter over the dish, sprinkle with dill and serve along with a salad of onions, cucumbers, tomatoes, garlic and parsley.
