You will need
- Soup of hake:
- HEC - 1 kg;
- potatoes - 5-6 PCs.;
- onion - 1 PC.;
- carrot - 1 PC.;
- parsley (root) - 1 PC.;
- white bread - 50 g;
- milk - ¼ Cup;
- butter - 25 g;
- egg - 1 PC.;
- water - 2.5 l;
- Bay leaf;
- sour cream;
- pepper;
- salt.
- Ear of hake:
- hake – 500 g;
- potatoes - 6-8 PCs.;
- carrot - 1 PC.;
- onions - 1-2 PCs.;
- butter - 2 tbsp;
- boiled egg - 2 PCs.;
- pepper;
- Bay leaf;
- salt.
- Hake boiled in Polish sauce:
- heck - 800 g;
- carrot - 1 PC.;
- onions - 2 PCs.;
- parsley (root) - 1 PC.;
- Bay leaf - 2 PCs.;
- pepper;
- salt.
- For the sauce:
- broth - article 1.5.;
- flour - 1 tbsp;
- vegetable oil - 1 tbsp;
- egg - 1 PC.;
- butter - 1/2 tbsp;
- parsley;
- citric acid;
- salt.
- Hake in beer:
- heck - 4 pieces;
- bacon - 125 g;
- onions – 4 PCs.;
- flour - 1 tsp.;
- butter - 2 tbsp;
- beer - 300 g;
- sugar - 1/2 tsp.;
- mustard - 1 tbsp;
- sour cream - 100 g;
- potatoes - 4-5 PCs.;
- greens;
- pepper;
- salt.
Instruction
1
Soup of hake
Have the fish filleted. The spinal bones, fins and head without Gill membranes cover with cold water and bring to a boil. Skim, add salt, spices and cook for 40 minutes over moderate heat. Then sieve the broth, add chopped potatoes and cook until tender. Prepare the stuffing: grind miss boiled chicken and white bread, soaked in milk or water. Add the oil, egg, salt, pepper and all mix thoroughly. Form small meatballs and drop them in the boiling broth when the potatoes will be ready. Before serving plate put the greens and sour cream.
Have the fish filleted. The spinal bones, fins and head without Gill membranes cover with cold water and bring to a boil. Skim, add salt, spices and cook for 40 minutes over moderate heat. Then sieve the broth, add chopped potatoes and cook until tender. Prepare the stuffing: grind miss boiled chicken and white bread, soaked in milk or water. Add the oil, egg, salt, pepper and all mix thoroughly. Form small meatballs and drop them in the boiling broth when the potatoes will be ready. Before serving plate put the greens and sour cream.
2
Ear of hake
Boil fish broth, strain, add the chopped small cubes potatoes and cook for 10 minutes. Then add fried onions and carrots. Add salt, pepper and cook until tender on low heat, not stirring, so the potatoes retained their shape. Before serving, put in soup finely sliced boiled egg and sprinkle with chopped herbs.
Boil fish broth, strain, add the chopped small cubes potatoes and cook for 10 minutes. Then add fried onions and carrots. Add salt, pepper and cook until tender on low heat, not stirring, so the potatoes retained their shape. Before serving, put in soup finely sliced boiled egg and sprinkle with chopped herbs.
3
Hake boiled in Polish sauce
The fish remove the head, fins and entrails, wash in cold water and cut into portions. In boiling salted water, put the peeled and chopped vegetables, salt, Bay leaf, pepper and simmer for 25-30 minutes, then put the fish pieces and cook until done. Prepare the sauce: flour fry in butter, add the strained hot broth in which the cooked fish and bring to a boil. Put chopped boiled egg, parsley, butter, citric acid, salt and cook for about 5-10 minutes. Serve boiled hake with mashed potatoes and Polish sauce, sprinkled with finely chopped parsley.
The fish remove the head, fins and entrails, wash in cold water and cut into portions. In boiling salted water, put the peeled and chopped vegetables, salt, Bay leaf, pepper and simmer for 25-30 minutes, then put the fish pieces and cook until done. Prepare the sauce: flour fry in butter, add the strained hot broth in which the cooked fish and bring to a boil. Put chopped boiled egg, parsley, butter, citric acid, salt and cook for about 5-10 minutes. Serve boiled hake with mashed potatoes and Polish sauce, sprinkled with finely chopped parsley.
4
Hake in beer
Heck clean, wash, dry and season with salt. Finely chop the lard, onion, parsley and brown butter. Then sprinkle with flour and fry until Golden brown. There also pour the beer, add the sugar, herbs, salt, pepper and simmer for 15 minutes. Potatoes cut in half and cook for a couple. In beer sauce, omit the fish and cook over low heat for 20 minutes. Heck put on a dish and overlaid with potato. Dilute the mustard with sour cream, pour in sauce and stir. Heck pour the sauce, sprinkle with parsley and serve hot.
Heck clean, wash, dry and season with salt. Finely chop the lard, onion, parsley and brown butter. Then sprinkle with flour and fry until Golden brown. There also pour the beer, add the sugar, herbs, salt, pepper and simmer for 15 minutes. Potatoes cut in half and cook for a couple. In beer sauce, omit the fish and cook over low heat for 20 minutes. Heck put on a dish and overlaid with potato. Dilute the mustard with sour cream, pour in sauce and stir. Heck pour the sauce, sprinkle with parsley and serve hot.
