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 they say in the old joke, - you just do not know how to cook it. There is nothing difficult in preparation, it turns out tasty, nutritious, useful and, which is also important in our times, budget. Pollock is a common commercial fish, so it is inexpensive and affordable. I do not advise you to buy ready-made fillets, it is better to spend a little time and learn how to clean whole carcasses, believe me, the difference is very noticeable.
Polish sauce is a separate story, it is impossible to spoil it, because it is the easiest sauce of butter, boiled eggs and lemon juice. If desired, add fresh parsley.
Cooking time: 30 minutes
Ingredients for boiled pollock with Polish sauce
- 650 g of Pollack Headless Ice Cream;
- 2 chicken eggs;
- 150 g butter;
- 1 \ 2 lemons;
- 1 bunch of parsley;
- bay leaf;
- black pepper, green onions.
Method of cooking boiled pollock with Polish sauce
Fresh-frozen pollock get out of the freezer for 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 Pollock carcasses reaches -1 degrees Celsius.
After defrosting, clean the pollock off the scales with a scraper-grater. Then we cut the pectoral, abdominal and anal fins, cut the abdomen and remove the insides. We clean the carcass from the inside of blood clots and black films. We clean the cleaned carcasses of pollock in production water.
Now cut the prepared pollock into portions. For one portion you need 1-2 pieces.
We put the pollock chunks in a saucepan in one layer, add a bunch of parsley, a few bay leaves, salt to taste. Pour hot water so that the water was 3 centimeters above the level of the fish.
Put the pan on the stove, heat to boiling. Cook for 10-15 minutes with a slow boil. Cool in broth. Then we get pieces of pollock with a skimmer, separate the pulp from the bones. The basis for boiled pollock with Polish sauce is ready.
Making Polish sauce. In a saucepan put the diced butter. Melt the oil on low heat.
Boil chicken eggs hard-boiled, cool, clean. Add to the melted butter grated on a fine grater or finely chopped eggs.
Next, squeeze 2-3 teaspoons of lemon juice into a saucepan, add salt to taste and heat the sauce over low heat to a temperature of 75 ° C.
On a plate we lay out the pollock, cleared of stones and skin. By the way, so that the boiled fish will not wind up, it should be stored in broth or in a vacuum container before serving.
Spread the sauce on the pollock, sprinkle the dish with finely chopped onion, sprinkle with black pepper, sprinkle with freshly squeezed lemon juice, decorate with a slice of lemon and serve to the table with mashed potatoes. Enjoy your meal!
Boiled pollock with Polish sauce in this recipe is obtained soft, white, easily divided into pieces by a fork. Try it, it will be very tasty!