Pike à la Polish
Description
The recipe won't take much time. You can serve this dish on its own or with a side dish. The egg-and-butter sauce pairs perfectly with boiled rice or mashed potatoes. You can similarly prepare any white-fleshed fish using this recipe. Pike-perch is used in the original version, but pike works just as well. The dish is simple, yet very tasty. Make a note of it. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Clean the fish, removing the innards, head, tail, and fins. Rinse, pat dry, and cut into portion-sized pieces. Optionally, you can fillet the pike.
- 3
Step 3
Season the fish with salt and pepper, pour lemon juice over it, and let it sit for 10-15 minutes.
- 4
Step 4
Then place the pieces into the pan. Pour in a little water (the water should not completely cover the fish). Add bay leaf, peppercorns, and optionally, cloves.
- 5
Step 5
Cover the pan with a lid, bring to a boil, then reduce the heat and simmer the pike for 15 minutes.
- 6
Step 6
While the fish is cooking, prepare the sauce. To do this, melt a piece of butter in another skillet.
- 7
Step 7
Add grated eggs, salt, ground pepper, and chopped herbs.
- 8
Step 8
Simmer for a couple of minutes and remove from heat.
- 9
Step 9
Place the cooked pike on a plate (preferably with edges to prevent the sauce from spilling), pour with the prepared sauce and lemon juice. Polish-style pike is ready. Garnish the dish with fresh herbs and serve.