Pike perch in Polish

Step-by-step cooking

1. Step 1:

   

   Let's start cooking with broth. To do this, put 0.5 liters of water on the gas, let it boil. In the meantime, we will cut the peeled onion, preferably large.

2. Step 2:

   

   Wash and peel the carrot. And we will also cut it large.

3. Step 3:

   

   Prepare pepper and lavrushka, add carrots and onions here. We will send all this into boiling salted water. Let it boil on a small flame to make vegetable broth.

4. Step 4:

   

   Boil the eggs in parallel, placing them in cold water. Cook for at least 10 minutes.

5. Step 5:

   

   Now we need to put the fish in order. If you have a carcass, gut it qualitatively, separate the head, tail, fins – we need fillets removed from the bone. If the fillet is frozen, we will defrost it in advance and arrange it in pieces.

7. Step 6:

   

   If the broth is ready, pour it into the pan and place the pike perch fillet here. Cover with a lid, let the fish come to readiness (15-20 minutes, it all depends on the thickness of the fillet).

8. Step 7:

   

   Chilled eggs are peeled and chopped finely.

9. Step 8:

   

   In the same way, you need to cut the greens that you have at hand right now.

10. Step 9:

    

    After melting the butter in a frying pan, fry the sliced eggs and greens (2-3 minutes). You can pepper this delicious mass at the very end, which has become a sauce for pike perch in Polish.

11. Step 10:

    

    Put the fish in a plate and, watering with this original sauce, serve.