Pike-perch in Polish: two recipes – traditional and slow cooker

The main taste is the secret of this dish is directly in the traditional egg-oil Polish sauce. The traditional way of preparing walleye forPolish provides the "right" training fillet and a sequence when creating a sauce. And here is the recipe in a slow cooker will simplify the process. Even more interesting will be to prepare both and compare taste!

Traditional recipe of pike-perch in Polish

For pike-perch in Polish you can use fillet, and steaks, and whole fish – gutted, cleaned and cut into pieces. In a big pot, put the vegetables: carrots, onions, root and parsley and celery. Vegetables are taken in any amount – is important to create a fish "vegetable bag". Add 2-3 Bay leaves, 10 peas black pepper, salt to taste, pour half a Cup of cucumber brine or 3 tablespoons of lemon juice. Pour enough water so that its level was higher vegetables by 5-7 cm, bring to boil, remove the foam and cook the vegetable broth for 20 minutes. Then put in the broth directly into the vegetables prepared by Zander (about 1 kg) and cook at low boil 15 minutes. The fish is ready, carefully remove from the broth with a slotted spoon and lay on a dish.

For the sauce cook hard-boiled 4 eggs, peel, chop knife, then mash with a fork; as an option is to grate. In a saucepan, melt 100 grams of butter, pour 2 tablespoons of lemon juice, add chopped eggs, salt to taste and very carefully grind. To dilute sauce to desired consistency strained broth in which the cooked fish.

When serving the fish, put it on plates, top with plenty of sauce, decorate with greens. The best side dish to perch in Polish – mashed boiled potatoes and celery in milk.

 

Perch in Polish in a slow cooker

700-800 grams is prepared and cut into chunks walleye (or fillets) in a bowl multivarki, add 2 Bay leaves, salt and pepper to taste and pour 2 multitaski water. Set the bowl in multiverse and choose the mode "stewing" time 30 minutes.

Rinse and finely chop a small bunch of dill. Cook 3-4 hard boiled eggs, cool, peel and chop. 100 grams of butter cut into pieces. 5 minutes before the end of the program stewing, put on the fish with butter, sprinkle with lemon juice from wedges of lemon, sprinkle with chopped dill and chopped eggs. Close the slow cooker and finish the cooking. Perch in Polish ready.

Almost all crock pots have a transition program in "heating" mode after main mode of cooking. Perch in Polish may remain in slow cooker on heating for several hours – so the dish will be even tastier.