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Boiled fish, Polish sauce (recipe for catering establishments, 1955)

Boiled fish, Polish sauce (recipe for catering establishments, 1955)

Category: Fish dishes
Boiled fish, Polish sauce (recipe for public catering establishments, 1955)

Ingredients

pike perch or pike (etc.) 156gr.
carrot 4gr
onion 4gr
parsley 3gr
spices (allspice, black peppercorns, bay leaves, cucumber pickle - see explanations)
salt
Polish sauce:in the Collection / I took for 6 servings
butter 700gr / 100gr
boiled egg 340g / 1 large or 2 small
parsley 20g / to taste
lemon acid 2gr / 1st. l. lemon juice
salt

Cooking method

  • This is the very fish in Polish that many people know / cook. In public catering, the sauce was actually (called) Polish. And he is, indeed, the most important part of this dish. And boiled fish is just boiled fish of low-fat varieties. I generally have pollock, which I love since childhood)). But the recipe sounded exactly like this, in tandem: boiled fish, Polish sauce. I will not reveal any incredible innovations to you, but I will simply describe a solid recipe, proven over the years and with precise dosages. And I say right away - do not be prejudiced against boiled fish. She's delicious. Especially with sauce!
  • Grams are given per serving. At the same time, salt at the rate of 3g per serving, peppercorns 0.01g, bay leaves 0.01g. I, of course, do not stand with jewelry scales, but put it as usual, I would put it on a given amount of food)).
  • The Collection also speaks of such types of fish as catfish, tench, sea bass, salmon, barbel, chinook salmon, whitefish, nelma, taimen, omul, trout, chum salmon, whitefish, pyzhyan, muksun, cod, sturgeon, stellate sturgeon, beluga, sterlet. All types of fish are considered suitable for cooking, but it is preferable to fry bream, carp, carp, crucian carp, roach, navaga, smelt.
  • 1. Prepare the fish and cut it into small portions and place it in a wide saucepan (you can also use a large saucepan) in 1 layer, pour boiling water over it (!!). It is suggested to pour 3-5 cm above the level of the fish, but I do not do this, I usually pour at the same level as the fish. Add chopped vegetables and spices according to the norms, bring to a boil, remove the foam, if necessary, and continue to cook until tender without visible boiling at a temperature of 85-90g (over the lowest heat). Fish is a delicate thing, you don't need to boil it violently, it will fall apart. And you don't need to cook it for a long time - it cooks very quickly, literally 10 minutes. About cucumber pickle. It is suggested to add cucumber brine when cooking fish with a specific smell. Honestly, I add to any one to taste (for 1 kg of fish, for example, 100 ml), because it is very aromatic and enriches the taste.
  • 2. The sauce is outrageously simple and very elegant. There are no random components in it, EVERYTHING is needed. And parsley too)). It is allowed to replace citric acid with lemon juice (1: 1.5) and I took advantage of this (it gives a slight sour note to the sauce). Dissolve the oil in a small bowl, grate boiled eggs into it on a fine grater, add chopped parsley, lemon juice and salt, mix, pour over the fish when serving.
  • 3. The best side dish for boiled fish is mashed potatoes. We have it. In Asia - rice. And then, and then - at your discretion, but everything is very tasty)).

Time for preparing:

30 minutes.

Note

The dish is very quick and simple. If you prepare the fish in advance (peel and cut into portions) and keep it in the refrigerator, then when you come home from work you will cook it in 20 minutes.

May it be delicious for you!

mirtatvik
Nata, delicious sauce! Thank you!
Albina
Nata, it's a pity that I just laid out the recipe, otherwise I would have prepared a white sauce for fish today. Thank you, Boiled fish, Polish sauce (recipe for public catering establishments, 1955) next time I will definitely be with sauce


Added on Tuesday 10 Jan 2017 7:43 PM

Quote: Scarecrow
The best side dish for boiled fish is mashed potatoes. We have it. In Asia - rice. And then, and then - at your discretion, but everything is very tasty)).
We have delicious rice for fish
Svetta
Oh, how I love this dish! Mom taught me when she was young, she still hasn't bothered. I love pike perch with this sauce, it's generally divine!
Nata, thanks for the recipe!
Marfusha5
Natasha, thank you very much for the recipe. I love this sauce with fish very much. I will cook. All your recipes are very tasty and time-tested. Thank you.
ir
Natasha, thank you very much for the reminder of the forgotten!
Tanya-Fanya
+1
And children love this sauce, mmm ...
TATbRHA
Good, Scarecrowthat they wrote in exact, exact grams, because I hung out everything "to taste" yes "to taste" ...
Scarecrow
TATbRHA,

Oh, but I only found Shumashina! I'm a bunch of ...)))
TATbRHA
Quote: Scarecrow
I'm a bunch of ...)))
Not true! Nata good.
velli
Scarecrow, Thank you very much Natasha for the recipe for such a delicious fish. Once upon a time, they took such a fish with such a delicious sauce for lunch in the factory canteen. Thank you for this recipe! I will definitely cook it your way! It is very, very tasty!
Zhannptica
Recently, they took fish in a cafe, for some reason red with Polish sauce. So there was so much lemon swollen that we did not understand what was served to us for the sour yolks, and left the fish on the plates. Well, now everything is clear: girl-yes: WHAT they tried to portray
Thank you
j @ ne
Directly from my childhood, a lack of meat, but a lot of fish ... Dinner - mashed potatoes and cod, sprinkled with butter and eggs ... I didn't know what it was called Polish sauce, just delicious!
Thank you, Nata!
Irina742
And this is the first time I've heard of such a sauce, but it's already very tasty! Tomorrow Thursday is a fish day with us! I know what I will cook! And the cutlets will wait in the freezer. Thanks for the recipe !!
Rusalca
Natus, thanks for the recipe! I love boiled fish. But I didn't know such a sauce. Thank you!
brendabaker
Scarecrow,
Polish-style pike perch, a nostalgic dish of my youth.
I will definitely cook it, thanks for the recipe.
What is the name of the recipe book, can you find it on sale?
Kokoschka
Nata, thanks for the recipe. Polish sauce memories of a tour of Arkhangelsk.
there is a popular cafe there. "Zero Mile"
The food there is very tasty and there was a dish of cod with Polish sauce ... delicious!
Gata
Scarecrow, Natasha, thanks for the recipe and for the memories
Every time I see your recipe from the collection, the desire to buy myself the same book wakes up again. Can you please tell me where you can buy this?
Katko
but we really like boiled fish or steamed .. any .. in the micra, you can say boiled it turns out, steamed with its juices ...
Thank you, Nata, for such a recipe, I did not find such dishes in the catering, while the mother fed at home))
last year, while fishing on the Volga, we boiled freshly caught bream ... it tastes so good, we only salted or fried it before, but believe me, it just has a bombastic taste ... and the ear on it finally has a song
Scarecrow
Gata,

Look in second-hand bookshops. Rare, in fact. Because specialized literature.
Farida
Today I just bought a pollock and sat down to look for a new recipe for it, recently I cooked it according to the recipe "Fish from the Eskimos". And here it is not necessary to search. I will definitely cook this way. Thank you
Scarecrow
Farida,

When cooking only water, do not pour too much! And pick up the dishes where it will lie plump. Then the taste will be more concentrated. And the broth can not be poured!))) It is better to strain and freeze. Then I will teach you how to cook sauce for fish dishes on it. Or just add to fish soup to enrich the taste.
NataliaVoronezh
Natasha, it's time for you to have a separate Temka - recipes for catering establishments, otherwise they are scattered around the forum and it is not convenient to search, but they will all be in one place. I bookmark them, but the whole topic is more convenient.
Scarecrow
NataliaVoronezh,

Natasha, it doesn't depend on me ...))
NataliaVoronezh
Can't you open the topic?
Scarecrow
Quote: Natalia Voronezh

Can't you open the topic?

You mean the links in the topic to collect for these recipes?
NataliaVoronezh
Well, yes, to call the topic that way and collect your recipes there, which I laid out and it will be convenient for everyone to search, or am I wrong?
Rusalca
Quote: Natalia Voronezh
Well, yes, to call the topic that way and collect your recipes there, which I laid out and it will be convenient for everyone to search, or am I wrong?
I'm also for!
SchuMakher
Quote: Scarecrow
Oh, but I only found Shumashina! I'm a bunch of ...)))

You have a "different manner" I do not have citric acid and is called differently
Tanya-Fanya
And I bought sea bass in the market. The seller was a good one - she cut off all the barbs to him.
I'll come running in the evening and boil it quickly, then Chuchelka sauce and podaaaam. Mmmmmm looking forward to
Admin
Quote: Natalia Voronezh

Well, yes, to call the topic that way and collect your recipes there, which I laid out and it will be convenient for everyone to search, or am I wrong?

Have Natasha have their own author's theme Scarecrow: as they say, he cooks, or Culinary detective

in the section "author's culinary recipes"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=300.0 and even the table of contents of recipes is there on the first page of the topic
Farida
Today I cooked pollock according to this recipe. It turned out delicious, we liked it, I take the recipe in my notebook and printed it out. Natasha, thank you for the recipe!
Tanya-Fanya
The sea bass turned out very tasty. The fish is tender, no bones. For kids - a masterpiece recipe!
Natusik-Chuchelka
Scarecrow
Girls, did the sauce impress you? He has made me very happy since I met him.
Tanya-Fanya
Natasha, so this sauce is the whole thing!
Farida
Quote: Scarecrow
Girls, did the sauce impress you?
Yes, it was the sauce that impressed me, without it the pollock is dry and rice (there was rice for the garnish today).
SchuMakher
Natakh, we have this signature dish for breakfast, so I, you read, I make it thin, so that it would be almost like soup
Vasilica
Nata, even if I'm dull, how much oil do I need for three servings?
The recipe says 700/100 - that's 100 for one serving, and you took 700 for six? Or how?

Tomorrow I want to try, I have never eaten that. I was "the child eats very badly in the d / s, school, further on the list"
Tanya-Fanya
Look carefully at the recipe again, Nata writes:
Polish sauce: in the Collection / I took for 6 servings
That's 700/100
Vasilica
Tada, I'm generally shocked
This is what happens, for a portion of fish 156 g of oil 700 g?

I went and read the recipe carefully. I noticed 340 g of eggs
I'm starting to understand something: the calculation of the fish goes for one portion, and the sauce for a sooo large portion
Natulsave my brain, otherwise it's right now
Farida
100 grams for 6 servings
Scarecrow
Vasilica,

Yes, you understood everything correctly: fish for 1 portion, and for a lot of sauce. For 6 servings (I would even say 4-6 servings - it depends on the "gluttony" of the eaters) I took 100g of oil.
Vasilica
Nata, yeah, sort of figured it out
So I need to halve three portions

But interestingly, these 700 g of butter for how many servings are calculated? By book
Lanochka007
I have never tried Polish fish sauce or even heard of it. Interested)) I take it to the piggy bank. Scarecrow, Nata thanks for sharing such interesting recipes
Scarecrow
Quote: ShuMakher

Natakh, we have this signature dish for breakfast, so I, you read, I make it thin, so that it would be almost like soup

Nihrenase you have breakfast!))) I have a prosaic: a little gruel, a testicle .. But I have my own eggs!
Masha Ivanova
Vasilica, Vasilika! A portion of fish-pike perch or pike (etc.) - 156g, carrots-4g, onion-4g, parsley-3g is, as I understand it, for one person, for 1 serving. And 100 grams of butter is for 6 such servings. In the collection of butter recipes, 700 grams are indicated - this is for a sauce that is immediately prepared for many servings of this dish (like 42 servings, if I understood everything correctly). Let the author of the recipe correct me if something goes wrong.
Vasilica
Scarecrow, brought you a photo report and thanks!
I cooked cod fillets.
The morning of the evening is wiser - this is about me, in the morning I weighed the fish, it turned out to be ~ 500 g, so I took almost your proportions, oils 90 g, two small eggs, then according to the recipe. It was just enough for three of us, given that the side dish was rice (it's still drier than mashed potatoes).

Boiled fish, Polish sauce (recipe for public catering establishments, 1955)

When my husband asked what for lunch, I started from afar (he is not very fishy), like, have you ever eaten fish with Polish sauce? I thought for a long time and did not remember. In short, after consulting, we came to the conclusion that fish did not swim to the canteens in Tashkent (and indeed in the Central Asian republics).

Well, what can I say, we liked it, even MuSh did not particularly resist and ate everything!
If I come across decent fish, I will cook more - delicious, fast, simple!
Thanks for the recipe, Natus !

Masha Ivanova, Elena, that we figured out yesterday
Masha Ivanova
Vasilica, Vasilika! So I read the page with your question, but I did not see what has been written so much after that, not in my eyes. So glad to try to answer!
Scarecrow
Masha Ivanova,

And well done! And thanks!

Vasilica,
Boiled fish is unexpectedly tasty, many people do not understand this. When in a small amount of water and with vegetables - it is simply wonderful. It does not lose its true delicate taste, soft and elastic at the same time. Excellent! Although many have a prejudice against her))).
Health!
SchuMakher
Quote: Scarecrow

Nikhrenase you have breakfast!))) I have a prosaic: little gruel, a testicle .. But I have my own eggs!

yeah, Sunday, festive, taxing .. And on weekdays, the same prose of life ... porridge-muesli with yoghurt-eggs ...

Have you made some chickens? Red-haired as a poultry woman?

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