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Polish pike perch. Video recipe
Pike perch is a lean, tasty and very healthy river fish, which is recommended to be introduced into the diet from childhood. Nutritionists have proven that regular consumption of foods from it prevents diseases of the digestive system, heart, blood vessels. The famous recipe “Polish-style pike perch” fell in love with Russian housewives for its simplicity of preparation and availability of ingredients. Usually fish is boiled with vegetables and flavored with egg sauce.
How to prepare pike perch fillets
To prepare pike perch according to a Polish recipe, you need a fresh fillet. For the taste of the dish to be truly delicate, give preference not to freshly frozen, but to live fish. To free it from the bones on its own, rinse the pike perch pretty under running water and make a cross-cut under the gills. After that, run the knife along the abdomen. With the blade in place under the gills, cut the fillets along the ridge along with the skin. To make it more convenient, hold the carcass by the head.
Turn the pike-perch over and cut off the other half of the fillet as described. Remove the skin from the halves of the carcass. Cut the meat into slices and set aside with the tail, head and bones. They will come in handy for preparing fish broth.
Many beautiful ladies value pike perch dishes, as their regular consumption improves skin condition. In addition, the elimination of toxins from the body is stimulated, which, together with the low calorie content of fish, contributes to weight loss.
Pike perch with egg sauce: a Polish recipe
Prepare all the ingredients for your egg-boiled pike-perch recipe. For 500 g of fish fillets you will need:
– large carrots (1 pc.); – onions (1 head); – celery root (50 g); – parsley (1 bunch); – table salt and black pepper to taste; – butter (3 tablespoons ); – chicken egg (1 pc.); – lemon juice (1 tablespoon).
Bring the water to a boil in a deep cast iron saucepan and add the peeled and coarsely chopped celery and carrots. Cook the vegetables for 20 minutes, then add the prepared fillet slices and other parts of the carcass. The water should barely cover the fish. Season the liquid with 1 tablespoon of butter, salt to your taste and simmer over medium heat for 10 minutes. Remove the fish and vegetables from the finished broth with a slotted spoon and carefully strain the liquid through a colander with a gauze pad to get rid of the bones.
In order for the pike-perch to acquire a special whiteness and density, a little boiled cucumber pickle can be added when cooking the broth. Boiled celery can be mashed with mashed potatoes
To make the sauce, melt the remaining butter in an enamel or steel saucepan, add the chopped hard-boiled egg and fish stock. Mix everything thoroughly and bring to a boil over low heat. Pierce the washed lemon with a fork, squeeze the juice out of it and pour into a saucepan. Season to taste with salt and pepper and remove from heat. Serve the pike perch with mashed potatoes with the broth carrots next to it. Place the egg sauce on the fish.
The combination of pike perch with eggs is successfully used by culinary specialists in various dishes. Experiment and create signature treats. You can, for example, take a popular Moscow recipe as a basis: roll the fish in flour, fry it on both sides, and place it in a baking dish. Add the fried potatoes, onions and mushrooms, the egg wedges and cover with the sour cream and grated cheese mixture. Bake in the oven for about half an hour.