Pike perch in Polish
restoclub.ru
Ingredients
- 1 medium carrot;
- 1 onion;
- 1 parsley root or ½ celery root;
- 7 black peppercorns;
- 1 bay leaf;
- ½ teaspoon salt;
- 700 g pike perch fillet;
- 150 g butter;
- 3 chicken eggs;
- ½ lemon;
- salt, ground black pepper - to taste;
- fresh herbs - to taste.
Preparation
Peel and coarsely chop the carrots, onions and parsley or celery root.
Throw into a saucepan and add a liter of water. Add black peppercorns, bay leaf and salt. Bring to a boil and cook over medium heat for 15–20 minutes. Cool the broth. Place the pike perch fillet in a saucepan or deep frying pan. Pour in the cooled broth until it lightly covers the fish. Bring to a boil over medium heat, then reduce the flame to low and simmer, covered, for 8-10 minutes.
Meanwhile, melt the butter in a small saucepan. When it starts to boil, add finely chopped boiled eggs and lemon juice. Beat the ingredients with a fork. Keep on medium heat for 1-2 minutes, pepper and salt to taste, add finely chopped herbs and stir.
Serve boiled pike perch fillet without broth with sauce.
Add to bookmarks
