Pike perch is considered a noble fish, which is usually used to prepare many dishes. But, perhaps, one of the most delicious is Polish pike perch.

In this form, the fish is tender, juicy, it just melts in your mouth. But this can be obtained with the correct observance of all the recommendations of the recipe.

And it is prepared using several methods, which we will consider below.

Boiled pike perch in Polish according to a traditional recipe

Principles of proper preparation:

1. We clean the onion from the husk. Rinse and clean carrots.
   
2. Pour the required amount of water into the container, put on fire.
3. Cut the carrot into 3-4 parts, cut the onion into 4 parts.
   
4. Put vegetables, a few leaves of parsley, black peppercorns into a pot of water and salt to taste.
5. Boil vegetable broth for about 20 minutes.
   
6. In another small container, you need to boil the eggs until cool.
7. While the broth is cooking, prepare the fish. We put the pike perch in water and clean the scales.
8. We cut the abdomen along, remove offal from it.
   
9. We cut off the head, remove the fins.
10. Next, cut lengthwise into two parts, take out the ridge and all the bones from the fillet.
    
11. Cut the fillet into several pieces of medium size.
12. We spread the pike perch in a brazier, pour it with vegetable broth. Cook for approximately 20 minutes.
    
13. Boiled eggs are peeled, cut into small pieces.
    
14. We wash the dill and parsley, chop into small pieces.
15. Put butter in a frying pan and melt it.
16. We fall asleep chopped eggs and herbs, add salt, pepper.
    
17. Fry for about 5 minutes, be sure to stir.
18. As soon as the pike perch is ready, it must be removed from the broth and put on plates.
19. Top with egg and herb sauce.
    

Oven cooking option

• pike perch for one and a half kilograms;
• half a lemon;
• butter - 40-50 grams;
• 130 grams ground crackers for breading;
• 150 ml of water;
• spices at your discretion;
• table salt to taste.

We will need at least 50 minutes to cook baked pike perch in Polish.

Calorie content - 205 kcal.

How to do it right:

1. First you need to prepare the fish. It needs to be scaled, gutted and all fins removed.
2. Next, cut the pike perch lengthwise into two parts and take out all the bones, including the backbone.
3. Cut the fillet into several small pieces.
4. Wash the lemon and cut into thin circles.
5. Place fish pieces in a saucepan.
6. Sprinkle the fish with spices, salt and breadcrumbs.
7. Place slices of lemon on top of pike perch.
8. The butter must be melted to a liquid state.
9. First pour melted butter, and then pour water.
10. We heat the oven to 200 degrees and remove the saucepan into it.
11. It is necessary to bake for half an hour, during which time the pike perch will be completely ready.
12. We take out the baked pike perch in Polish, put it on plates and serve it on the table.

Pike perch with Polish sauce

Let's prepare the products from the list:

• pike perch fillet - 600 grams;
• two eggs;
• 100 grams of butter;
• 50-60 ml of lemon juice;
• dry white wine - 50 ml;
• 5-6 sprigs of dill;
• a pinch of salt;
• a little black ground pepper.

Cooking will take at least 50 minutes.

Calorie content - 195 kcal.

Cooking process:

1. First you need to prepare the fish. It is recommended to bake it.
2. We wash the fillet, dry it with napkins.
3. Sprinkle pike perch with salt and spices on all sides.
4. We lay foil on the surface of the mold, put the fish, pour dry white wine.
5. Place in preheated oven and leave to bake.
6. Then you need to boil the eggs until cool, after boiling, cook for 10 minutes.
7. We cool the eggs, remove the shells from them and chop them into small cubes.
8. Put the butter in a frying pan and put it on the fire, it should melt to a liquid state.
9. Dill sprigs are recommended to be rinsed and chopped into small pieces.
10. Put chopped eggs, chopped dill into melted butter, stir and remove from heat.
11. You can add salt and spices to the sauce.
12. We take out the finished fish from the oven and put it on a plate.
13. Drizzle the pike perch with the sauce and serve.

Method of cooking fish in a slow cooker

Before you start cooking, you should prepare the necessary products:

• medium-sized pike perch weighing 1-1.5 kilograms;
• 70 grams of butter;
• 3-4 chicken eggs;
• half a fresh lemon;
• a bunch of dill greens;
• 4-5 peas of allspice;
• two leaves of lavrushka;
• salt to taste;
• To add flavor, you can add seasonings of your choice.

Cooking will take about an hour.

Calorie content - 207 kcal.

How the preparation will be carried out:

1. We prepare pike perch. It needs to be well cleaned of scales.
2. We cut the belly of the fish, take out all the insides. Fins and tail must be cut off.
3. Carefully separate the fillet from the ridge, remove all the bones.
4. Peeled zander fillet cut into medium pieces.
5. We spread the fish in the capacity of the multicooker, pour a few glasses of water, add salt and pepper.
6. We select the "Extinguishing" mode and set the time to 20-25 minutes.
7. Boil the eggs in a separate pan. They should be cool, so after boiling they need to be cooked for 10 minutes.
8. After that, cool in water.
9. Put a piece of butter in a frying pan, put on fire and melt to a liquid state.
10. We wash the bunch of dill well, cut it into small pieces.
11. After the fish is ready, it can be removed and laid out on plates.
12. Put boiled eggs on top of each slice.
13. Drizzle with melted butter and garnish with chopped dill.

On the video you can see another option for cooking pike perch in a slow cooker:

• for cooking, you should use a medium-sized pike perch weighing 1.5-2 kilograms;
• be sure to clean the fish well. The fillet must be completely free of bones and scales;
• do not throw away the head and fins, these parts can be used to make fish soup;
• the sauce can be made not only on the basis of butter, you can add a little olive oil to it, it will give a piquant taste;
• fish can not only be boiled, but also baked and fried;
• you can decorate the finished treat with greens, sweet peppers, slices of cherry tomatoes, fresh cucumbers;
• in addition to fish, you can serve boiled potatoes or fig.

On video detailed instructions for cooking pike perch in Polish:

Making pike perch in Polish is not so difficult; even a novice hostess can handle the preparation of this dish. The main thing is to clean the fish well, remove all the bones, cut off the fins. Boiling is recommended in vegetable broth, in which pike perch is saturated with aromas and becomes very tender. Ready meal will be great option for family dinner or holiday table as an additional meal.

Pike perch - lean, tasty and very healthy River fish, which is recommended to be introduced into the diet from childhood. Nutritionists have proven that regular consumption of dishes from it prevents diseases of the digestive system, heart, blood vessels. famous recipe Polish pike perch fell in love with Russian housewives due to the ease of preparation and the availability of ingredients. Usually the fish is boiled with vegetables and flavored with egg sauce.

Photo Shutterstock

How to prepare zander fillet

To prepare pike perch according to the Polish recipe, you need fresh fillet. To make the taste of the dish truly tender, give preference not to freshly frozen, but to live fish. To free it from the bones yourself, thoroughly rinse the pike perch under running water and make a transverse incision under the gills. After that, run the knife along the abdomen. Inserting the blade into the slit under the gills, cut the fillet along the ridge along with the skin. To make it more convenient, hold the carcass by the head.

Turn the pike perch over and cut the second half of the fillet according to the described pattern. Release the halves of the carcass from the skin. Cut the meat into slices and set aside along with the tail, head and bones. They will come in handy for making fish broth.

Pike perch dishes are appreciated by many beautiful ladies, as their regular consumption improves skin condition. In addition, the elimination of toxins from the body is stimulated, which, coupled with the low calorie content of fish, contributes to weight loss.

Pike perch with egg sauce: Polish recipe

Prepare all the products needed for the recipe for boiled pike perch with eggs. For 500 g fish fillet you will need:

Large carrot (1 pc.); - onion (1 head); - celery root (50 g); - parsley (1 bunch); - salt and black pepper to taste; - butter (3 tablespoons) ; - chicken egg (1 pc.); - lemon juice (1 tablespoon).

Bring water to a boil in a deep cast iron saucepan and add peeled and coarsely chopped pieces of celery and carrots. Boil the vegetables for 20 minutes, then add the prepared fillet slices and other parts of the carcass. The water should barely cover the fish. Flavor the liquid with 1 tablespoon of butter, salt to your taste and boil over medium heat for 10 minutes. Remove the fish and vegetables from the prepared broth with a slotted spoon and carefully strain the liquid through a colander lined with gauze to get rid of the bones.

In order for pike perch to acquire a special whiteness and density, when cooking the broth, you can add a little boiled cucumber pickle. Boiled celery can be mashed with mashed potatoes

Make the sauce: melt the rest of the butter in an enamel or steel saucepan, add the chopped hard-boiled egg and fish broth. Mix everything thoroughly and bring to a boil over low heat. Pierce a washed lemon with a fork, squeeze the juice out of it and pour into the pan. Salt and pepper the sauce to taste and remove the pan from the heat. Serve pike perch with mashed potatoes, laying next to the carrots from the broth. Place the egg sauce over the fish.

The combination of pike perch with eggs is successfully used by culinary specialists in various dishes. Experiment and create signature dishes. You can, for example, take a popular Moscow recipe as a basis: roll the fish in flour, fry on both sides and put in a baking dish. Add fried potatoes, onions and mushrooms, hard-boiled egg slices and cover everything with a mixture of sour cream and grated cheese. Bake in the oven for about half an hour.

The exquisite fish dish "Pike perch in Polish" is known to many. Some remember it from Soviet films, others from their own experience, because in the Soviet Union it was practically a festive dish, served only on special occasions, and all housewives had to be able to cook it. But few people know that it has nothing to do with Poland, and was invented in our Fatherland. The only thing that belongs to the Poles is the Polish sauce, which is added to this dish.

Pike perch is a fish that lives in rivers and belongs to perch. She lives only in clear water and has a gray-green color with transverse stripes on the sides throughout the body. Due to its low fat content, pike perch represents a huge nutritional value because it simultaneously contains many valuable components.

When choosing, consider the features of the appearance of pike perch: there should be mucus on the scales, elasticity when touched. The gills should be bright red or slightly brownish in color with a pleasant, not putrid, smell. If the pike perch is soft, with dry scales, dark gills, it is not suitable for consumption.

Let's get acquainted with the indicated dish again, because there is nothing newer than a well-forgotten old one. Fish is cooked in different ways:

1. Soviet;
2. traditional;
3. baked;
4. in a multicooker.

A distinctive feature of this dish is a vegetable pillow prepared in advance, thanks to which the fish dipped into it is saturated with a unique exquisite aroma.

To cook pike perch in Polish 2018 according to this method, you will need (for 1 serving):

• pike perch - 250 grams;
• a couple of chicken eggs;
• butter - a quarter of the package;
• carrots - 180 grams;
• root and top of celery - 200 grams;
• onions - 50 grams;
• potatoes, including garnish - 300 grams;
• cucumber pickle - 50 milliliters;
• milk - 80 grams;
• herbs, spices, salt - to taste;
• lemon juice - 1 teaspoon.

Step by step cooking.

Fish on vegetable bed

• wash and clean the necessary vegetables;
• cut potatoes, celery into small slices; onions - half rings; carrot - small cubes or grate on a coarse grater;
• pour vegetables with water to a level of 2 fingers;
• cook the broth. At the end of cooking, add spices, Bay leaf and herbs, salt to taste;
• boil separately cucumber pickle and add it to the vegetable broth. It will add zest to the dish, improve appearance and density of zander;
• the fish is washed under running water and the meat is separated from the bone;
• the resulting fillet should be lowered into a container with vegetables so that it is on top of the vegetables;
• boil for 7-10 minutes. Overcooked fish will ruin the whole dish!

Sauce in Polish

• boil the eggs to a hard yolk, peel and grind into crumbs;
• melt the butter, add a small amount of broth and lemon juice;
• combine the oil mixture with the egg powder and mix thoroughly. Add salt as needed. The sauce is ready.

Potato and celery puree

• prepare potatoes and celery, boil until tender, adding a little salt to the water;
• beat to a puree mass with the addition of milk;
• put mashed potatoes on a serving plate, place fish with vegetables on top and pour over everything with the prepared sauce.

The traditional way of cooking pike perch in Polish, by stewing

To cook fish in this way, it is not necessary to use a whole pike perch; portioned pieces, steak, and fillets are also suitable. The main thing is to make an excellent vegetable platform and not make a mistake with the sauce. Vegetables are taken in various configurations and absolutely arbitrarily - what anyone likes.

Prepared vegetables are cut in an arbitrary way, lowered into a saucepan and stewed until tender, with the addition of a small amount of water, spices and salt. Gutted and chopped fish is laid out on vegetables in a saucepan, on the basis that the vegetable broth will completely cover it.

The fish should be stewed for no more than 10 minutes. At the end of the quenching, you should carefully pull the pike perch out of the stewpan, trying not to disturb the integrity of the pieces. Next, you need to put it on a dish, decorating with stewed vegetables.

While the fish is stewing, you need to have time to prepare the sauce. To do this, a hard-boiled egg is pounded with a fork to a homogeneous consistency, after which the melted butter is added. Salt, spices are added to the resulting gruel and lemon juice is squeezed out. To the required density, the sauce is diluted with fish broth.

Fish and garnish are poured with freshly prepared sauce. Any vegetable or cereal dish can serve as a side dish, but mashed potatoes are best.

Advice! A saucepan or pan for cooking fish should be taken with a thick bottom. This will prevent the vegetables from burning.

Oven baked pike perch in Polish

For cooking you will need:

• 1.5-2 kg of pike perch;
• 300 grams of onion and the same amount of carrots;
• 0.5 kg of potatoes;
• 180 grams of hard cheese;
• 2 chicken eggs;
• about half a pack of butter;
• fish broth can be replaced with white wine or soy sauce;
• greens;
• juice of one lemon;
• ground ginger, a mixture of peppers, salt to taste.

The fish is cooked at a temperature of 170-180 degrees for 20-25 minutes. Sprinkle the dish with cheese 5 minutes before cooking. After the fish is cooked, it is laid out on beautiful dish. It can be immediately cut into portions or laid out in large pieces.

For cooking baked fish, it is preferable to take fillets. To do this, pre-gutted pike perch is washed under running water and is clearly visible from all sides. If scales remain, they should be removed. The fins and tail are also cut off.

An incision is made along the entire spine, along which the fillet will be separated. With a sharp knife, carefully, so as not to damage the fish, the flesh is cut out. Do not throw away the spine and tail, you can cook from them fish soup. Our fillet is ready.

Salt the fish, sprinkle with ground pepper, squeeze a little lemon juice, mix thoroughly and set aside for half an hour. During this time, vegetables should be prepared. They must first be washed well, peeled and cut:

• cut the onion in half, the half is divided in two more and cut into segments;
• carrots are better to grate;
• cut potatoes into slices.

Add the onion to the hot oil and fry until slightly golden. Next, carrots are added and also lightly fried. The potatoes are fried separately. After cooking, the vegetables are mixed, salt, ground ginger and pepper are added to them.

During the preparation of vegetables, pike perch marinated. It is taken out of the marinade, rolled in flour and fried until golden brown. Vegetables are laid out on a deep baking sheet. You need enough of them to make a good pillow for the main component. Pieces of pike perch are placed on top, poured over with the sauce prepared according to the above recipe, and sprinkled with grated cheese.

Pike perch in Polish December 1st, 2013

The approaching Christmas holidays make us think about what dishes will be on our table.
I think that in America there will be a Christmas turkey in every house. But in Austria, Hungary and Yugoslavia, no goose, no duck, no chicken, no turkey will ever be served on the Christmas table - they believe that you can’t eat a bird that evening - happiness will fly away. In Ukraine, there will be 12 on the Christmas table festive dishes. In Austria, they will serve Christmas carp baked with caraway seeds. In Romania and Bulgaria, pies with surprises will be baked - coins, rings, dogwood twigs, but someone may get a surprise from hot pepper! In Germany, the curd stollen, prepared long before Christmas, will already ripen for the holiday. In Serbia, Croatia and Montenegro, only fast and cold dishes will be served on Christmas Eve, and dinner will begin with honey. In the Netherlands and Belgium, they eat a lot on Christmas days, and pork is preferred. Celebrate Christmas in Prague potato salad and fried carp. What interesting and different traditions (more).

What will be on your Christmas table?

I can offer you excellent dish- "Sudak in Polish".
Why in Polish?

The recipe for boiled pike perch with egg-butter sauce is in the old Polish cuisine.
Polish cuisine on Christmas Eve is generally the pinnacle of Polish culinary arts. Just imagine - twelve changes of dishes, according to the number of 12 apostles. First, after praying at the table, they share the wafer brought from the church among all. Then they serve red borscht with ears on beet kvass. Next, go to fish dishes, the number of which may be more than twelve. In addition to fish, traditional Old Polish cabbage, mushroom dishes, fruit broths and compotes, ritual kutia and pies appear on the table. And of course Gdansk vodka. You can read about all the traditions of the Polish Christmas table.
I don't know for sure if pike perch is present on the Polish Christmas table, but the fact that it is no less tasty than the traditional one fried carp I can confidently vouch.

Today I will cook pike perch a little easier. I will not boil it in fish broth, but steam it.

I fall asleep in the spice cell of the double boiler spices- grains of coriander, thyme, sprigs of rosemary.

As a side dish for pike perch there will be vegetables, also steamed.

And definitely potatoes.
Total cooking time 50 minutes.
It would be more correct to place the basket with potatoes at the very bottom of the double boiler, then, after 20 minutes, put the basket with cabbage and pepper, and only at the very end, 15 minutes before the end, put the basket with fish.
It was convenient for me to place it this way.

In the meantime, the side dish is being prepared, I will cut the pike perch into fillets.
The head, spine, fins and tail will go to the preparation of the broth - it will always come in handy.

I put strips of pikeperch fillet in a container, add a couple of tablespoons olive oil, juice of half a lemon and 1 tsp. "tasty salt for first courses." I leave the pike perch to marinate for 30 minutes.

During this time, I will have cooked fish broth with roots. At the end of cooking, I filter the fish broth. Now I will need only a couple of tablespoons, I will freeze the rest of the broth.

For the "Polish" sauce I need

2 hard boiled eggs
100 g butter
3 tbsp parsley
juice of half a lemon
salt and black pepper
1 - 2 tbsp. fish broth

I chop parsley (and cilantro).

I cut the eggs into small cubes.

I melt the butter in a saucepan, add eggs, herbs, lemon juice, salt, pepper and 2 tbsp. spoons of fish broth.

I have everything ready.
I remove the baskets on plates.

Everyone can serve their own plate.

Steamed pike perch is extraordinarily juicy and tasty, and in combination with Polish sauce it becomes an exquisite festive dish.

The festive table that we set for Victory Day is always special. Each hostess strives to surprise her guests and family with something new.

Pike perch in Polish is exquisite, it's delicious, it's original, because we cook pike perch traditionally - aspic, fish soup or fried. Your efforts, and you will have to try, will be justified, because this dish goes with a bang.

What to serve pike perch cooked in this form? You can offer vegetables to it (including those that were cooked for the broth). Or just serve as an independent dish. tasty zander stays even when cold!

I will clarify what I did for one serving. And you increase the number of servings as much as you need! And, of course, increase the cooking time.

Time for preparing: 65 minutes

Complexity: average, although you will have to tinker

Ingredients:

bay leaf - 1 pc.

Cooking

Let's send the eggs to boil first, filling them with water. In parallel, we will cook vegetable broth. We will send the water to boil (take 400 milliliters) on the stove.

Then peel the onion, wash it and cut it. By the way, you can boil it whole.

Let's do the same with carrots - wash, peel and chop, but also large. It can then be served (if desired) on a plate with the main course. If the water boils, let's add everything that we have prepared for this purpose there. And these are carrots, onions, lavrushka and peppercorns. At the end, you can add a little salt to taste.

While all this is cooking, preparing, let's deal with the fish. If you have a carcass, clean it from scales, gut, separate the head, fins, tail and spine. Apart from the entrails, this can be left on the ear. It turns out here is such a beautiful fillet.

Put the fillet in another bowl or pan and pour the finished vegetable broth. Let it cook for 10-15 minutes covered.

We clean the eggs. We chop finely.

We also need to chop greens (everything that you have at hand and that is usually fried).

And now, attention important point- must be fried butter these eggs and greens (I had leeks and parsley). Literally 2 minutes. We will succeed spicy sauce, and in this dish it is called according to the recipe.