Polish-style fish
Description
For this dish, you can use any fish except herring, dried roach, crucian carp, bream, and navaga. Remove fins and scales from the fish, rinse, and cut crosswise into round pieces. Alternatively, you can cut the fish lengthwise along the backbone, remove the bone, and slice the remaining fillet into portion-sized pieces. To prevent the pieces from deforming, make several cuts on the skin side. Place the fish in a saucepan in a single layer, skin side up, and pour in hot water. Bring to a boil, adding coarsely chopped onion and parsley. Simmer over low heat until the fish is cooked through. Add spices 15 minutes before the fish is done. For the sauce, melt butter, then mix in chopped boiled eggs, salt, lemon juice, and chopped parsley. Boil potatoes as a side dish. Before serving, pour the sauce over the fish and potatoes.