Pollock in polish sauce
Pollock sauce in Polish is a dietary dish for economical housewives. Pollock, despite the fact that it is one of the most inexpensive commercial marine fish, can compete with elite relatives in taste and quality. Fillet or carcass is suitable for the recipe. You have to tinker with the whole fish a little more than with the fillet. For garnish, I advise you to cook mashed potatoes or boil rice - fish with gravy and potatoes is a hearty second course that will appeal to both adults and children.
If the pollock sauce turns out to be too liquid, before adding eggs, stir a tablespoon of wheat flour in a small amount of cold water, pour into a saucepan and boil for several minutes.
According to this recipe, you can also cook sea bass, hake and cod, in a word, any fish from the cod family, and not only.
- Time for preparing: 40 minutes
- Servings Per Container: 4
Pollock ingredients in Polish sauce
- 1 kg of frozen pollock;
- 150 g of onions;
- 150 g carrots;
- 5 chicken eggs;
- 20 g butter;
- 80 ml cream;
- salt, pepper, bay leaf;
- sweet paprika, herbs for serving.
The method of cooking pollock in sauce in Polish
Defrost the fish, clean it from scales, cut off the tails, fins, remove the insides (if any). We cut the fish together with the ridge and bones into pieces of about 10 centimeters.
Prepare the vegetables. Onion chop finely.
Grate fresh carrots on a coarse grater or cut into thin strips.
At the bottom of the pan with a thick bottom or deep frypot we put a piece of butter. Spread finely chopped onion on the butter, then put the grated carrots.
We lay out the pieces of fish on the vegetables, pour them together with cold water. Add salt to taste, put a bay leaf and a few peas of black pepper.
Close the pan with a lid tightly, cook over low heat 20 minutes after boiling. This time is enough to cook almost any fish.
We get the boiled fish from the pan, catch the bay leaves. We put the sauce on the stove, boil for 10 minutes, then grind it with an immersion blender or wipe through a sieve until a homogeneous mass in density resembling liquid sour cream is obtained.
While preparing the sauce, cook hard-boiled chicken eggs, rub on a fine grater.
Add the grated eggs and fat cream to the pan, bring to a boil, remove from the stove. Instead of cream, you can add sour cream, it should be fresh, you can’t boil with sour cream for a long time - it will curl.
Separate the fish from the bones, put it in a deep plate. We carefully sort it out so that small bones do not fall into the dish, especially if the kids will eat it.
Fill the fish with hot sauce, sprinkle with sweet paprika. Before serving, decorate the dish with fresh herbs. Enjoy your meal!
Finely chopped dill and parsley can be added to the sauce 2-3 minutes before being cooked, it will turn out even tastier.
By the way, pollock reaches a length of 90 centimeters, weighs up to 5 kilograms, and the maximum life expectancy of 15 years. True, I have never been able to cook such large and elderly specimens for dinner.
Pollock in a sauce in Polish is ready. Enjoy your meal!