Fish in Polish – recipes with photos. How to cook cod or pollock in Polish egg sauce

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There are many options for using fish in cooking, but for a home “piggy bank” we often take just a couple of recipes. However, few people are familiar with such an amazing dish, like Polish cod, which can decorate both a festive and everyday table. Write down what it is, how to cook it, and what to serve with..

How to cook fish in polish

In order to cook fish in Polish you will need cod or any white, not bony fish: pollock, pike perch, pangasius, silver carp. Choose the type that you have already dealt with and know its fat content, the presence of bones and the final taste in different variations. You will need a special sauce, which is the main secret of the dish.

Polish fish sauce – recipe

The recipe for Polish fish sauce is covered in many secrets: it is only known that Poland knows nothing about it, and it comes from Holland, therefore it contains the ingredients traditional for this country: eggs, butter, milk, sometimes vegetables or cheese. Making the sauce will take very little time and will be within the power of every housewife. Read how to cook Polish fish sauce below..

Polish fish – recipe

Fish in Polish sauce can be boiled, baked, fried; if you are on a diet, steam it. The main thing is a combination of dense sauce, tender fish fillet and eggs. Depending on preferences, the finished dish can be crushed with fresh herbs and served with gravy. We suggest that you choose any fish recipe in Polish from those proposed below and evaluate all its simplicity and unusual taste.

Polish fish with egg – recipe

  • Cooking time: 60 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 250 kcal.
  • Purpose: for lunch, dinner.
  • Cuisine: European.
  • Difficulty: easy.

A fish recipe in Polish with an egg is an excellent solution for feeding fish to children who do not always love it in its purest form. We suggest trying with a hake, or take any other kind. The only requirement is that the fish must be seedless. The combination with the egg gives an interesting result, and if you add a little more cream and cheese, everyone will only ask for supplements.

Ingredients:

  • hake – 1 kg;
  • oil – 100 g;
  • chicken eggs – 4 pcs.;
  • cream 20% – 150 ml;
  • medium carrot – 1 pc.;
  • processed cheese – half;
  • dill;
  • salt pepper.

Cooking method:

  1. Hard-boiled eggs, peeled, cut into small cubes, set aside.
  2. Separate the hake fillet from the carcasses, rinse it, cut into small pieces. Peel and cut the medium carrots in circles. Put carrots and fillet slices in layers in a saucepan or deep pan, salt and pepper each layer. Pour in water and cook.
  3. When the water boils, make the fire less, cook another 20 minutes.
  4. Melt the butter in a separate container. Put eggs in cubes, dill, grated cheese, add salt and pepper to it. Mix, soften with a potato masher or fork.
  5. Pour the cream into the sauce. To do.
  6. Spread with carrots, pour sauce on top.

Polish steak with boiled eggs

Polish cod

  • Cooking time: 40 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 200 kcal.
  • Purpose: for lunch, dinner.
  • Cuisine: European.
  • Difficulty: easy.

Polish cod is extremely useful: it contains omega-3 fatty acid, which is indispensable for the body, a lot of protein, but practically does not contain fat. Cod is recommended for children and dieters, and anyone who wants to make food healthier. It’s easy to start – once you cook the cod in Polish, you’ll want to repeat this dish more than once.

Ingredients:

  • cod – 1 kg;
  • butter – 150 g;
  • chicken eggs – 4 pcs.;
  • lemon – half;
  • medium carrot – 1 pc.;
  • onion – 1 pc.;
  • hard cheese – 50 g;
  • celery leaves;
  • caraway;
  • salt pepper.

Cooking method:

  1. Hard-boiled eggs and grate on a coarse grater.
  2. Peel the cod, rinse, cut into portions. Cut onions into thin half rings, grate medium carrots on a coarse grater.
  3. In a deep frying pan, heat a piece of oil, simmer the onions and carrots over a small fire. When they soften – add slices of cod, pour a little water and cover.
  4. When the water has evaporated, squeeze the juice of lemon, salt, pepper, simmer until cod is ready.
  5. Separately, melt the butter, stirring, add caraway seeds, finely chopped celery, eggs. Squeeze the sauce with a spatula or turn the blender into a homogeneous mass. Salt, pepper.
  6. You can pour cod with vegetables sauce in a pan with the remains of fish and lemon juice and mix or serve separately.

Cod fillet with Polish sauce on a plate

Polish fish like in kindergarten

  • Cooking time: 30 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 200 kcal.
  • Purpose: for lunch, dinner.
  • Cuisine: European.
  • Difficulty: easy.

This taste is familiar from the menu of a kindergarten or school cafeteria. If you suddenly forgot – in Polish you will like fish in kindergarten, even if you didn’t do this in your kindergarten. The reason for its popularity in children’s institutions is a unique combination of healthy products, a neutral, delicate taste and a simple recipe. Below is a step-by-step cooking instruction.

Ingredients:

  • fish fillet – 1 kg;
  • butter – 100 g;
  • chicken eggs – 4 pcs.;
  • bay leaf – 4 pcs.;
  • medium carrot – 1 pc.;
  • onions – 1 pc.;
  • greenery;
  • salt, peppercorns.

Cooking method:

  1. Boil eggs and cool. Cut into small cubes.
  2. Pour a full pan of water, throw bay leaf, pepper, whole carrots and onion there. Boil.
  3. Dip the fillet pieces into the broth one at a time. Salt, cook until ready.
  4. Put butter in a container, put on fire and melt. Pour a few tablespoons of broth, salt, add eggs, stir.
  5. First spread a piece of fillet on a plate, pour sauce over it and sprinkle with herbs. Garnish with mashed potatoes, rice or pasta.

Finished fish fillet in Polish on a plate

Pollock in Polish

  • Cooking time: 50 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 300 kcal.
  • Purpose: for lunch, dinner.
  • Cuisine: European.
  • Difficulty: medium.

For this recipe, pollock must first be boiled, then lightly fry in a hot pan. Due to this, it will be very soft inside, but with a nice crust on the outside. Pollock in Polish is better obtained from fillet, and not from a whole carcass. This will simplify your task and eliminate the need to get small bones. Any greens are suitable as seasoning, but celery is the best option..

Ingredients:

  • pollock – 1 kg;
  • butter – 150 g;
  • chicken eggs – 4 pcs.;
  • bay leaf – 4 pcs.;
  • medium carrot – 1 pc.;
  • flour – 3 tbsp;
  • onions – 1 pc.;
  • celery root – a small piece;
  • lemon juice – 2 tbsp;
  • dill or parsley;
  • salt, peppercorns.

Cooking method:

  1. In the water put pepper, bay leaf, celery, onions and half a carrot, cook to a boil
  2. Cut pollock in portions, put in boiling water, boil for 5-10 minutes.
  3. Heat a little vegetable oil in a pan. Fry chopped half carrots to remove. Pieces of pollock dipped in flour and fry on each side for 3 minutes over high heat.
  4. Boil eggs, grate.
  5. Heat butter in a saucepan, add lemon juice, half a teaspoon of flour, mix well. Lay eggs, herbs, salt. Punch mass with a blender until smooth.
  6. Pollock watered with sauce already in a plate.

Pollock in polish sauce with boiled eggs

Boiled fish with Polish sauce

  • Cooking time: 40 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 180 kcal.
  • Purpose: for lunch, dinner.
  • Cuisine: European.
  • Difficulty: easy.

If you follow a diet, but want to keep your diet balanced and healthy, add boiled fish to it with Polish sauce. Choose lean slices of fillet, such as haddock, flounder or cod, use less butter, and more lemon juice. It will turn out a wonderful dish that will help to keep your figure slim, and you – well-fed and satisfied.

Ingredients:

  • fillet cod – 800 g;
  • butter – 50 g;
  • chicken eggs – 3 pcs.;
  • bay leaf – 3 pcs.;
  • medium carrot – 1 pc.;
  • onions – half;
  • flour – 0.5 tsp;
  • celery root – a small piece;
  • juice of half a lemon;
  • thyme;
  • salt, peppercorns.

Cooking method:

  1. Boil the fillet. Cut the carrots into slices, onions and celery – finely, add them to the pan with a little oil and broth.
  2. Boil, peel, chop eggs.
  3. Heat oil in a saucepan, strain the lemon, add salt, pepper, pour flour and thyme, mix well. Add eggs, cook for a couple of minutes. Knead with a fork or blender.
  4. Pour the finished cod with sauce on a plate and transfer with herbs.

Boiled fish with polish grated egg sauce

Polish fish in the oven

  • Cooking time: 40 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 250 kcal.
  • Purpose: for lunch, dinner.
  • Cuisine: European.
  • Difficulty: easy.

Polish fish in the oven is a good idea for a festive treat. It looks beautiful, and does not leave heaviness in the stomach, which is important. Suitable for both basic and dietary treats. This light and fragrant dish with an original taste will not leave your guests indifferent and will be a real decoration of the table. A classic Polish cod recipe with photo will help ease the cooking process.

Ingredients:

  • cod or pike perch fillet – 1 kg;
  • butter – 150 g;
  • yolks – 4 pcs.;
  • potato – 4 pcs.;
  • medium carrot – 1 large;
  • onions – half;
  • hard cheese – 100 g;
  • flour or starch – 1 tsp;
  • mustard seeds – 1 tbsp;
  • mayonnaise – 1 tbsp;
  • lemon – 1 pc.;
  • thyme;
  • salt, pepper, turmeric / paprika / dried basil.

Cooking method:

  1. Grease a baking sheet with vegetable oil. Put on it: sliced ​​rings of potatoes, carrots and onions. Top pieces of fish. Salt and pepper. Pour quite a bit of water, not more than 200 ml.
  2. Put in an oven preheated to 180 for 10 minutes.
  3. Make a sauce: beat the yolks with mustard, mayonnaise, spices, a spoonful of flour. Separately melt the butter and combine with the yolk mixture, add the juice of half a lemon, or whole, if you have small.
  4. Get a baking sheet, pour cod sauce, sprinkle with grated cheese. Bake about another 15-20 minutes.

Polish baked fish with carrots

Polish fish in a slow cooker

  • Cooking time: 40 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 250 kcal.
  • Purpose: for lunch, dinner.
  • Cuisine: European.
  • Difficulty: easy.

The easiest way to cook fish in Polish in a slow cooker is to put everything you need into a slow cooker and wait a bit. For the recipe, it is best to take seedless fish fillets, such as hake, pollock or cod. It is better to eat the finished dish warm when it is properly saturated and slightly cooled. Step-by-step instructions will help you deal with it easily and quickly..

Ingredients:

  • cod or pollock fillet – 1 kg;
  • oil, margarine – 150 g;
  • chicken eggs – 4 pcs.;
  • medium carrot – 1 pc.;
  • onions – 1 pc.;
  • dill or parsley;
  • sour cream – 3 tbsp;
  • salt, pepper, spices.

Cooking method:

  1. Pre-cook eggs, grate.
  2. Cut the fillet into small pieces. Cut carrots and onions into thin half rings.
  3. Put carrots, onions and slices of fillet in layers in a bowl, season with spices, repeat layers, as long as there is enough food. Pour two glasses of water, cook in the “Stew” mode 25 minutes.
  4. Boil the sauce separately: melt the butter, add sour cream, salt, pepper, herbs.
  5. Cook for 5 minutes, stirring occasionally. Polish fish goes well with light beer.

Fish fillet with Polish sauce

Polish fish – cooking secrets

Choose a fat catfish, or a drier hake? Cook it with or without a head? What butter to use, when to add lemon and what to cook for a garnish – we will help you to reveal these and other secrets of cooking fish in Polish.

  1. If you are preparing a sauce with sour cream – do not add lemon juice, sour cream will simply exfoliate.
  2. For the broth, you can use both the head, and fins and tail – so it will turn out to be more rich, in the future it will be suitable for soup.
  3. Finely chopped onion can be added to the fish sauce in Polish: add it with margarine or butter and then mix with eggs, or garlic, for a sharper flavor.
  4. When you clean the whole carcass, it is more convenient to first cut off the fins, and then completely clean off the skin. You need to start from the head, carefully remove all the insides, otherwise it will be bitter.
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