Boiled pollock with Polish sauce
Boiled pollock with Polish sauce is a traditional fish dish that has been remembered by many since childhood, as it was often served in school canteens, at least during my childhood. Many do not favor boiled fish in vain; here, as the old joke says, you just don’t know how to cook it. Pollock is a common fishing fish, so it is inexpensive and affordable. I don’t advise buying ready-made fillet, it’s better to spend a little time and learn how to clean whole carcasses, believe me, the difference is very noticeable.
Polish sauce is a different story, it is impossible to spoil it, because it is the simplest sauce of butter, boiled eggs and lemon juice. If desired, fresh parsley is added to it.
Time for preparing: 30 minutes
Servings Per Container: 4
Boiled pollock ingredients with polish sauce
- 650 g headless pollock ice cream;
- 2 chicken eggs;
- 150 g butter;
- 1 2 lemons;
- 1 bunch of parsley;
- Bay leaf;
- black pepper, green onion.
The method of preparation of boiled pollock with Polish sauce
We take fresh-frozen pollock from the freezer 2-3 hours before cooking. At home, it is better to defrost it in the air. The defrosting process is considered complete when the temperature of the carcasses of pollock carcass reaches -1 degrees Celsius.
After defrosting, clean pollock from scales with a grater-scraper. Then we cut the pectoral, abdominal and anal fins, cut the abdomen and remove the insides. We clean the carcass from the inside from blood clots and black films. We clean the pollock carcasses washed in flowing water.
Now cut the prepared pollock into portions. For one serving, 1-2 pieces.
We put the pieces of pollock in a pan in one layer, add a bunch of parsley, a few bay leaves, salt to taste. Pour hot water so that the water is 3 centimeters above the level of the fish.
We put the pan on the stove, heat to a boil. Cook for 10-15 minutes at a slow boil. Cool in the broth. Then we take out pieces of pollock with a slotted spoon, separate the flesh from the bones. The basis for boiled pollock with Polish sauce is ready.
Making Polish sauce. In a saucepan we put the butter, cut into small cubes. Melt the butter over low heat.
Hard boiled eggs, cool, clean. Add to the melted butter grated or finely chopped eggs.
Next, squeeze 2-3 teaspoons of lemon juice into a stewpan, add salt to taste and heat the sauce over low heat to a temperature of 75 ° C.
On a plate we lay pollock peeled and cleaned of seeds and skin. By the way, so that boiled fish does not get windy, it must be stored in a broth or in a vacuum container until serving.
Put pollock sauce on the pollock, sprinkle the dish with a finely chopped onion, sprinkle with black pepper, pour freshly squeezed lemon juice, decorate with a slice of lemon and serve with mashed potatoes. Enjoy your meal!
Boiled pollock with Polish sauce according to this recipe is soft, white, easily divided into pieces with a fork. Try it, it will be very tasty!