How to learn how to cook delicious fish in Polish

Kitchen appliances and utensils:

• kitchen stove;
• pots with a capacity of 2-2.5 liters, 2 pieces;
• pan or stewpan;
• cutting board;
• kitchen knife;
• grater.

Ingredients

Step cooking

Cooking fish

1. The washed peeled fish carcass (400 grams) is cut into portioned pieces weighing about 70-100 grams each. Fish with white pulp is suitable for the dish. In addition to cod, you can take such fish: pikeperch, grass carp, pollock, hake and other varieties.
   
2. Place two pots of water on the fire, each containing 1 liter of water.
   
3. In one pan (with cold water) put chicken eggs (4 pieces), after boiling, reduce the heat to a small one, cook hard-boiled for 10 minutes. Drain boiling water from the finished eggs, pour eggs with cold water so that it is easy to clean the shell.
   
4. Wait for the water to boil in the second pan (1 liter). Salt boiling water (to taste). Dip the pieces of cod into the salted water, reduce the heat to a small one.
   
5. Put bay leaf (2 pieces) and allspice peas (5-6 pieces) to the fish. Cook for 10 minutes. To give the fish a taste, you can put peeled onions in a pan (not specified in the recipe). While the fish is cooking, prepare the sauce.
   

Sauce making

1. Place the pan over medium heat. Melt butter in it (80 grams).
   
2. Add the dried parsley greens (1 pinch) and dill (2 pinchs) to the heated oil. If you have fresh dill, use it by adding herbs at the very end of the sauce. Dry greens are added at the beginning, so that its taste manifests itself.
   
3. While the butter is melting, grate the peeled chicken eggs (4 pieces) on a coarse grater. If desired, the eggs can be rubbed on a fine grater or cut into pieces, this is a matter of taste.
   
4. Add the grated eggs to the pan, mix well. It turns out a thick egg mass.
   
5. Add to the mass fish broth from the pan in which the fish is cooked to get the desired sauce consistency (like thick sour cream). Add fish broth in several stages, 50 ml each, so that the sauce does not come out too liquid.
   

How to serve a dish

1. Put the finished fish on plates.
   
2. Pour over the top with egg-oil sauce.
   
3. Halve a lemon (1 piece), squeeze a few drops of lemon juice on each piece of fish. If desired, you can sprinkle with finely chopped dill greens (not specified in the recipe).
   

Video recipe

Preparing this fish dish after studying the step-by-step instructions is not difficult at all. But for more self-confidence, watch the video in which the hostess demonstrates the detailed preparation:

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