There is a tricky way to cook fish so that there are no bones left in it.
This recipe was recently shared by one of the Polish chefs.
An expert of the online publication ‘BelNovosti’, chef Yulia Arkhipova, who familiarized herself with it, says that the whole ‘trick’ is that the fish needs to be boiled.
A sauce is made from the remaining broth. You will also need boiled eggs and fresh herbs.
‘Fish in Polish’
A dish prepared this way is often called ‘Polish-style fish’. By the way,.
But no matter what fish you choose, before the cooking process you need to carefully select the bones, especially the river fish that is abundant in them.
So, we will need fish fillet (400 grams), two eggs, 50 grams of greens and the same amount of butter, a teaspoon of flour.
We also need lemon juice (10 ml), salt (to taste), bay leaf and peppercorns.
Preparation
Rinse the fish under cold water, remove any remaining liquid with a paper towel and cut the fillet into small pieces, then remove the bones from each.
Arm yourself with two small saucepans: the fish will be cooked in one, and the eggs in the other.
Add salt, bay leaf and peppercorns to the first saucepan. Bring the broth to a boil. Then reduce the heat and add the fish to the saucepan.
Cook for 5 minutes. If the eggs in the other saucepan are cooked by this time, transfer them to cold water.
As soon as they cool, grate them on a coarse grater or cut them into small cubes with a knife.
Put the finished fish on a plate, use the rest of the broth to make the sauce.
Heat the frying pan over high heat and put a piece of butter in it, then sift the flour over it, stirring the sauce at the same time.
Add the egg pieces to the butter and flour, mix everything. As soon as the sauce thickens, carefully pour in the fish broth.
Stir the sauce until it becomes a uniform mousse consistency. Then remove from the stove and add finely chopped herbs.
We’ll pour this delicate creamy egg sauce over the fish pieces. And serve.
As soon as they cool, grate them on a coarse grater or cut them into small cubes with a knife.
Put the finished fish on a plate, use the rest of the broth to make the sauce.
Heat the frying pan over high heat and put a piece of butter in it, then sift the flour over it, stirring the sauce at the same time.
Add the egg pieces to the butter and flour, mix everything. As soon as the sauce thickens, carefully pour in the fish broth.
Stir the sauce until it becomes a uniform mousse consistency. Then remove from the stove and add finely chopped herbs.
We’ll pour this delicate creamy egg sauce over the fish pieces. And serve.
As soon as they cool, grate them on a coarse grater or cut them into small cubes with a knife.
Put the finished fish on a plate, use the rest of the broth to make the sauce.
Heat the frying pan over high heat and put a piece of butter in it, then sift the flour over it, stirring the sauce at the same time.
Add the egg pieces to the butter and flour, mix everything. As soon as the sauce thickens, carefully pour in the fish broth.
Stir the sauce until it becomes a uniform mousse consistency. Then remove from the stove and add finely chopped herbs.
We’ll pour this delicate creamy egg sauce over the fish pieces. And serve.
As soon as they cool, grate them on a coarse grater or cut them into small cubes with a knife.
Put the finished fish on a plate, use the rest of the broth to make the sauce.
Heat the frying pan over high heat and put a piece of butter in it, then sift the flour over it, stirring the sauce at the same time.
Add the egg pieces to the butter and flour, mix everything. As soon as the sauce thickens, carefully pour in the fish broth.
Stir the sauce until it becomes a uniform mousse consistency. Then remove from the stove and add finely chopped herbs.
We’ll pour this delicate creamy egg sauce over the fish pieces. And serve.
As soon as they cool, grate them on a coarse grater or cut them into small cubes with a knife.
Put the finished fish on a plate, use the rest of the broth to make the sauce.
Heat the frying pan over high heat and put a piece of butter in it, then sift the flour over it, stirring the sauce at the same time.
Add the egg pieces to the butter and flour, mix everything. As soon as the sauce thickens, carefully pour in the fish broth.
Stir the sauce until it becomes a uniform mousse consistency. Then remove from the stove and add finely chopped herbs.
We’ll pour this delicate creamy egg sauce over the fish pieces. And serve.
As soon as they cool, grate them on a coarse grater or cut them into small cubes with a knife.
Put the finished fish on a plate, use the rest of the broth to make the sauce.
Heat the frying pan over high heat and put a piece of butter in it, then sift the flour over it, stirring the sauce at the same time.
Add the egg pieces to the butter and flour, mix everything. As soon as the sauce thickens, carefully pour in the fish broth.
Knead the sauce untiluntil it becomes a homogeneous mousse consistency. Then remove from the stove and add finely chopped greens to it.
Pour this delicate creamy egg sauce over the fish pieces. And serve.
