Another Soviet-era dish, the mention of which causes increased salivation in many: Polish-style pike perch.
It's funny, but I've never seen anything like it in Poland, so count pike perch under Polish sauce it is the Polish specialty, at least - it is naive, but in our cafes and restaurants he always went with a bang. And it was often cooked at home ...
Why the dish is good: the zander turns out to be tender, very tender. In general, pike perch is a wonderful fish, and now it is very unfair to be relegated to the background, with might and main admiring Norwegian salmon or dorado.
Each fish is good in its own way and each fish sounds great in dishes that, hmm... for it, one might say, were created. And if you try and cook with love (for food), then it will come out - you will lick your fingers.
Well, how can we try?
Cooking pike perch in Polish is a piece of cake, in fact.
Cook vegetable broth (about a liter) from carrots (one piece), onion (one piece), several pieces of root celery. Salt and pepper it, and at the very end add a glass of boiled cucumber pickle (without vinegar). It won't work without brine! Brine is our very magic ingredient that will give the fish density, softness, remove unwanted odors and emphasize the desired aroma ...
Now we will wash the perch and cut it into steaks or fillets - then as anyone is comfortable.
Take a stewpan (it is more convenient to cook in it), but if there is no stewpan, a saucepan will also go. Put the vegetables from our broth on the bottom, gently, like on a pillow, lay the pike perch on them, fill them with broth and set to cook.
The main thing here is not to digest. Zander is a very delicate fish. The fish is generally all tender, and the pike perch in particular. Therefore, do not go far and do not let the broth boil with a key (as that sounds). Cooking time - 7-10 minutes, depending on the size and thickness of the pieces.
Well, has the goose cooked up?
Making the same Polish sauce.
Hard-boiled eggs, knead with a fork, add melted butter, add some salt, pepper, add a little broth there after boiling the pike perch (literally a couple of tablespoons) and also lemon juice.
Proportions: for a couple of eggs - 30 grams of butter, two tablespoons of fish broth, lemon juice, salt and pepper to taste.
Put the pike perch on a plate, pour the sauce on top and... bon appetit!