A relatively dietary food - Polish-style sea fish - will appeal not only to lovers of fish dishes, but also to supporters of proper nutrition, delicate handling and natural taste. Frying, deep frying, breading and overly harsh flavors are excluded.
Ingredients:
Pollock fillet - 300 g
Eggs - 2 pcs.
Butter - 40 g
Lemon juice - 1 tsp l.
Dill - 5 branches
Salt, black pepper - to taste
Step by step recipe:
Step 1 - To cook fish polish with egg at home, take the foods listed. Any variety of white sea fish is suitable, for example, except for pollock, hake, cod, tilapia, pangasius are suitable. If necessary, thaw on the refrigerator shelf beforehand, slowly. It is most convenient to immediately use a carcass cut into fillets, but often the fish is boiled whole with a ridge or cut into pieces, then the meat is separated from the bones.
Step 2 - Boil about 1.2 liters of water, throw in a few branches of any fresh herbs (dill, parsley, cilantro), salt. If desired, add roots, onions, carrots, herbs, garlic, peppers, everything that is usually included in the fish broth / aspic. Put clean backs (fillets) of fish in boiling water. Bring to a second boil and boil for 7-10 minutes. We catch the boiled hake with a slotted spoon and transfer to a plate. The remaining broth can be filtered and put on sauces, soups, and cooled, freeze.
Step 3 - Simultaneously cook hard-boiled eggs for 8-10 minutes, cool and remove the shell. Dissolve high-quality butter (not margarine!) In a saucepan over the top heat of the stove or in a microwave oven until liquid. We immediately stock up on lemon and dill or other fragrant herbs.
Step 4 - Chop the cooled eggs into small cubes or three shavings - as you like. Grind the dill branches without hard stems. Pour in melted butter, salt and pepper.
Step 5 - Pass 2-3 tablespoons of fish broth through a fine sieve, mix and remove the sample. We regulate the amount of spices, moisture. I like smooth / homogeneous sauces, additionally punch in a blender. But, as a rule, the mixture is left textured, with egg pieces.
Pour the boiled white fish with egg-cream sauce and serve on its own or with a potato side dish.
Bon Appetit!
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