Pollack sauce in Polish dietary dish for economical hostesses. Economical, does not mean tasteless. Pollock, despite the fact that it is one of the most inexpensive commercial marine fish, to the taste and quality can compete with elite relatives. For the recipe is suitable fillet or bird. With a whole fish will have to tinker a little more than fillets. As a garnish, I advise you to cook mashed potatoes or boil rice - fish with gravy and potatoes - a hearty main course that will appeal to both adults and children.
If the pollock sauce is too thin, then before adding the eggs, stir a tablespoon of wheat flour in a small amount of cold water, pour it into the pan and boil for a few minutes.
According to this recipe, you can also cook sea bass, hake and cod, in other words, any fish from the cod family, and not only.
- Cooking time: 40 minutes
- Servings: 4
Ingredients for pollock in Polish sauce
- 1 kg of frozen pollock;
- 150 g onions;
- 150 g carrots;
- 5 chicken eggs;
- 20 g butter;
- 80 ml of cream;
- salt, pepper, bay leaf;
- sweet paprika, greens to serve.
Method of cooking pollock in Polish sauce
We defreeze the fish, clean the scales, cut off the tails, fins, remove the insides (if any). Cut the fish together with the ridge and bones into pieces of about 10 centimeters.
Prepare the vegetables. Onions chop finely.
Fresh carrot rubbed on a large grater or cut into thin strips.
Put a piece of butter on the bottom of a pot with a thick bottom or a deep roasting pan. We spread on the oil finely chopped onion, then put the grated carrots.
On the vegetables lay pieces of fish, all together pour cold water. Add salt to taste, put bay leaf and a few black peppercorns.
Cover the pan with a lid tightly, cook on low heat for 20 minutes after boiling. This time is enough for cooking almost any fish.
We get the boiled fish out of the pan, catch the bay leaves. We put the sauce on the stove, boil it for 10 minutes, then grind it with an immersion blender or rub through a sieve until a homogeneous mass is obtained, resembling liquid sour cream.
While the sauce is being prepared, cook the hard-boiled chicken eggs, rub on a fine grater.
Add the grated eggs and heavy 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 not boil it for a long time with sour cream - it will be rolled.
Separate the fish from the bones, put it in a deep plate. Carefully sort out, so that small bones do not fall into the dish, especially if it will be kids.
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 it is cooked, it will turn out even tastier.
By the way, pollock reaches 90 centimeters in length, weighs up to 5 kilograms, and the maximum duration of its life is 15 years. True, I have never had the opportunity to prepare such large and elderly specimens for dinner.
Polished sauce in Polish ready. Enjoy your meal!