Polish fish sauce

Polish fish sauce

Many consider the Polish sauce made on the basis of butter, cream or other dairy products and hard-boiled eggs to be one of the most tender and pleasant additions to fish. Despite the name, the Polish fish sauce was invented in Holland, where it is very popular. In Polish cuisine, this dish can be found infrequently. However, the origin of the sauce is not significant - for the gourmet it is important that he successfully set off the taste of the fish, and he copes with this task as “excellent.”

Cooking Features

Preparing Polish fish sauce is easy, but there are several important points to consider when cooking.

  • One of the most important ingredients of the Polish sauce is boiled eggs, they give it a unique taste. It is obvious that the quality of the sauce directly depends on the quality of this product. It is better to choose eggs of domestic chickens or farmed in farms: they are healthier and have brighter yolks.
  • The degree of grinding eggs depends on the specific recipe: sometimes they are finely chopped enough - sometimes you need to grate or chop with a blender.
  • In order for the boiled eggs to be better cleaned, they should be immersed in cold water immediately after the end of cooking for 5-10 minutes. It will also cool them down.
  • Polish sauce is usually prepared in a bowl with a thick bottom and the same thick walls. Due to this, it warms up well and does not burn. If you do not have such dishes, then part of the cooking process can be performed in a water bath (for example, melt butter) or cook on very low heat, constantly mixing the ingredients.
  • Often, to add a piquant taste to the Polish sauce, lemon juice is added to it, which is a good shade of fish and neutralizes smells that are not for everyone’s taste. However, when cooking on the basis of sour cream from the lemon juice is better to refuse, to avoid stratification of the sauce.

Polish sauce is used in cooking fish dishes or served separately. In any case, it should be warm. If you put the sauce in a refrigerator for safety, heat it in a saucepan or in a water bath before serving. It is better not to use a microwave for this purpose, since in some cases the sauce may exfoliate.

Classic Polish Sauce Recipe

Composition:

  • butter - 0, 3 kg;
  • parsley - 100 g;
  • chicken eggs - 5 pcs .;
  • lemon - 1 pc .;
  • salt, pepper - to taste.

Method of preparation:

  • Wash the eggs well and put in a small saucepan, cover with water and put on medium heat. Boil 15 minutes after the water boils in the pan. Put the eggs in a bowl of ice water. After 5 minutes, blot them with a napkin and clean.
  • Cut each egg into 2-4 pieces and place in the blender bowl. Grind to a large crumb. If desired, eggs can be simply rubbed.
  • Wash the parsley, shake off the water and chop it into small pieces with a knife.
  • Wash the lemon well, cut it in half and squeeze the juice. If the juice got bones, remove them.
  • Cut the butter into small pieces and place in a saucepan. Warm it over low heat until it is completely melted. Try not to bring to a boil.
  • Add egg chips, chopped parsley, lemon juice to the butter. Stir and continue cooking for 3 minutes.
  • Add salt and pepper, stir the sauce and remove from heat.

After that, the sauce can be poured into a sauceboat and served with fish or seafood, with which it also goes well.

Polish quail egg sauce

Composition:

  • butter - 0, 35 kg;
  • sour cream - 60 ml;
  • quail eggs - 8 pcs .;
  • lemon peel - 5 g;
  • parsley and basil - 50 g;
  • salt, pepper - to taste.

Method of preparation:

  • Boil in salted water and clean the quail eggs from the shell. Finely chop.
  • Prepare the zest. It is best to grate it with fresh lemon.
  • Wash the greens. Separate the leaves and chop them finely. Mix with eggs and zest.
  • Melt softened butter in a pan, put eggs with greens in it, sweat a little, add sour cream, pepper and salt. Stew for 3-4 minutes.

Ready-made sauce can be poured into a saucepan or used to prepare fish dishes that can be baked or stewed.

Polish sauce with ghee and orange

Composition:

  • ghee - 0, 2 kg;
  • chicken eggs - 3 pcs .;
  • orange - 0, 5 pieces;
  • lemon - 0, 5 pcs .;
  • tarragon - a pinch;
  • coriander - pinch;
  • salt - to taste.

Method of preparation:

  • From citrus squeeze the juice and mix.
  • Boil eggs in salted water, cool them and peel them. Coarsely rub.
  • Mix eggs with citrus juice. Pour in the mixture of spices and salt, mix.
  • Warm the butter in a frying pan. When it becomes liquid, add the prepared mixture to it. Stir and hold over low heat in just a minute.

The aroma and taste of orange give the Polish sauce unusual notes and make it suitable not only for fish, but also for meat. In particular, it goes well with chicken breast.

Polish sauce with lime

Composition:

  • butter - 0, 2 kg;
  • thyme - 1 sprig;
  • lime - 1 pc .;
  • chicken eggs - 3 pcs .;
  • ground ginger - a pinch;
  • wasabi - at the tip of the knife;
  • salt, pepper - to taste.

Method of preparation:

  • Wash the lime and squeeze the juice out of it, strain. With half the fruit, remove the zest and mix with the juice.
  • Clean and hard-boiled eggs.
  • Place the thyme and eggs in the bowl of the blender and chop.
  • Beat the eggs with a blender, adding juice and lime zest, ground ginger, wasabi, salt and pepper. Wasabi can be replaced with mustard, taking it a little more - it will not seriously affect the taste of the prepared sauce.
  • Melt the butter in a small container and put the resulting mass into it.
  • Stir to form a homogeneous mass, and remove from heat.

Pour the sauce into a sauceboat and serve to the table - it will be an excellent addition to any fish dish, including lightly-salted herring or red fish.

To give the Polish sauce a little more savory taste and spice, you can add fried onions and garlic.

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