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

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

Yes, a year ago. Here, Petundel:

[Masha]

Masha, well, you cho slept through everything?))) We all saw Natu in this rooster, she also talked about hatching chicks and how Plush was happy ...

Posted Saturday 14 Jan 2017 7:43 PM

I didn't even see her before this photo

"Boiled pike perch, Polish sauce" = love forever

Natasha, thank you for the exact proportions, since I, as in that advertisement - "Russia is a generous soul" (c) love, by a sinful deed, butter (everywhere), and it didn't always work out well for me, now I will do exactly according to the recipe! THANK YOU .

[Nata]

Nata, thanks for the recipe! Will be registered in the permanent!

I have never eaten this anywhere. She hated fish, except for salted herring. Now I eat fish almost every day. Tastes change with age. I cooked exactly according to the recipe, ate with barley, very tasty. And, frankly, I did boiled fish for the first time, I really liked it. Although I cook fish in different ways now, steamed, stewed, in casseroles and pies. I will definitely repeat this recipe. Thanks for the recipe and enlightenment.

[Chamomile]

Chamomile,

Vooot, Olchik, you understand what I mean, right? She has such a simple and understandable unobtrusive taste of clean fish meat. I like it sooo myself.

[Nata]

rub boiled eggs into it on a fine grater

Nata, what do you think, if I then punch this sauce with a blender-leg, I won't get mayonnaise? Or on knives in the processor? I don't want grated egg shavings. I want homogeneity

[Svetlenki]

Svetlenki,

Of course it won't. From a boiled egg)). I can't even get nicherta out of raw)). just punch BEFORE the parsley. Otherwise, everything can become green.

Natasha, how do you let the fish go? In an ordinary saucepan or bought a special one? Or in a saucepan? I'm afraid all the time to make a digestion Therefore, in fact, I never let her



About mayonnaise, I dare to suggest from my own experience - I calmly beat it with my foot (with bamix), with yolks a stable result only in a small bowl of the processor on knives.

[Svetlenki]

Svetlenki,

Come on, don't be afraid. Found something to be afraid of)). No special pan. I have a regular tefal for 5 liters. It's just that it's wider than tall. I pour in some water (in a small layer), throw vegetables there (right in the unboiled one) and cook for 10 minutes. Because together with the fish, they do not have time to boil and give at least something to the broth. After that, I salt, add brine, if any, bay leaf, allspice and put the fish in boiling water. Then the water boiled again, boiled moderately (barely) for 5 minutes - turn it off. It is very difficult to undercooked fish)). Therefore, you really cook a little. Well, like spaghetti about. The fish is laid out in boiling water (or poured with boiling water), the amount of liquid should be equal or slightly larger than the fish. Therefore, if after laying out the fish it sticks out of the broth, add only boiling water. In canteens, when cooking, the fish was poured with boiling water already laid. This is easier. but the decoction of vegetables and spices will not work out normally - too little time. Therefore, I still cook a little vegetables beforehand. I want the fish to be boiled in a fragrant broth.



Svetlenki,

I also whisk in milk. On the yolks with a foot - no.)) What are you? It was the battle of the century, the joke of the whole forum - me and mayonnaise! Useless)). Whinnying - horror)). Only in a bowl with a whisk of a planetary mixer.
Mayonnaise (recipe for catering establishments, 1956)

Finally I cooked fish like this! For a long time, the recipe was in the bookmarks, then they talked about it at the Culinary School, I saw it at Tatyana's, but somehow everything did not work out. And then I bought a cod. At first I wanted to stew under onions and carrots, then changed my mind - it's boring, but it's Sunday outside, and there is time, and there is an assistant ... And so my son and I prepared this delight. The sauce was prepared by my son, from me - fish. It turned out very interesting, nice. Butter sauce went very well with lean fish. Only the egg yolks are almost white, so the sauce does not have a golden hue.
Very simple and delicious.

What are you ?? It was the battle of the century, the joke of the whole forum - me and mayonnaise! Useless))

I also do not get out with my foot, I sin on the low power of the blender, well, or the handle is not from there. But in a stationary blender, anyone comes out to Bosch-cube, at least from anything. I fell in love with the liquid from the peas. Because I'm still afraid on eggs, not on everyone's milk.
And on the subject, I fell in love with this recipe. I cook fish like this quite often, usually with pearl barley as a side dish. Thank you!

[Ekaterina2]

Ekaterina2,

Katya, this is usually the case - the simpler, the tastier)). Boiled fish, it would seem, is a very simple thing. We always expect that the more complex the recipe, the tastier. No, not at all)).

[Nata]

Nata, thanks for the cucumber pickle. Thing! The pollock fish turned out to be very tasty and did not smell during cooking.
Pickle I now have diphFcite))) And in meat, and in fish

[OlgaGera]

OlgaGera,

Directly at least separately cover this brine with three liters))

Directly at least separately cover this brine with three liters))

So I do so))) We ate the cucumbers, and the pickle in a jar and in the cellar. Pts. necessary thing

Oh yes, pickle is a thing! I have it everywhere now in meat and fish.

[Nata]

Nata, thanks for the cucumber pickle. Thing! The pollock fish turned out to be very tasty and did not smell during cooking.
Pickle I now have diphFcite))) And in meat, and in fish

Come on, from this place in more detail. I re-read the topic, did not find about the pickle. I just defrosted the hake and there is a brine, I almost poured it out.

[About cucumber pickle.]

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.

Light, but in the recipe. I poured in about a quarter of the liquid. And put the fish in boiling water

[Lelka]

Lelka, Thank you. I read with one eye through a line, so I missed it.

[Nata]

The brine is over. The freezer is stuffed with pink salmon fillets. Now what? Well, I can't stand the smell of fish, so I haven't eaten fish. And now I don’t want meat.
By the way, pink salmon went great in Polish sauce. Such tenderness.
Nata, thank you very much

[OlgaGera]

OlgaGera,

Bakhni lemon thick slice straight with the skin when cooking.

Lemongrass

not that coat ((((I threw 10 cans of last year's cucumbers in the fall. Now I'm crying. Yes, and where to put naked cucumbers in cans?

[OlgaGera]

OlgaGera,

What a bore!)) Baking red fish with zest and then pouring with lemon is a classic! Not that her coat ... Better than none

Bake red fish

It will be dry ...

don't hit the current

then lemons will soon run out ... eh ...

[OlgaGera]

OlgaGera,

Yes, right now. And what do you need bechamel for?)) I screwed up the bechamel, added the zest, poured the fish, baked it literally for 15 minutes (the bechamel is hot), sprinkling it with cheese or not sprinkling it on top. You can screw the béchamel and right into it, along with the zest, the cheese has gone: poured, baked. Can be steamed and ready to pour with bechamel / polish. You can put blue cheese in heavy cream, dissolve, pour and bake. You can steam it, then water it. You can put it: 1 cm of water in a stewpan, boil - there are zest with large ropes, a couple of dill sticks, a piece of butter, three allspice peas.I boiled a little - I laid out the fish, literally 10 minutes - ready. Sprinkle with sauces. Experiment according to your taste. Lemon zest interrupts and refines fish amber.

And what do you need bechamel for?))

for a meal)))
I will be a shaman.

[Lelka]

The freezer is stuffed with pink salmon fillets. Now what? I can't stand the smell of fish, so I haven't eaten fish. And now I don’t want meat.

Lelka, pickle and make Olivier like Scarecrow!
And puffs with fish (cut into cubes), a little bit of butter rub -

pickle

nope. I can't get salty anymore.
At one time, I probably ate half a ton. More on the spirit is not needed, neither herring, nor salted. And Olivier is not mine, at all

[Lelka]

Lelka, minus by minus plus gives! I haven’t tried the Chuchelkin version yet, I had no idea what to insert like that) he had it in layers, almost without mayonnaise ... mmm ...

minus to minus plus gives!

I persuaded I can do it later. In the spring. When food is difficult. You don't know what to eat)))

that's what kind of people you are, huh ?? razz it is possible so over the animals of the scrubber? Why do you need me all here about tons of pink salmon freezers, tanks of sauces, you will remember everything - your head is spinning, cat's tummy rrrr, drooling ... and by the way on robots
and this Tanya is still .. with her own puffs
the newcomer, see the loss of the house of the nalopat, huch of his chum salmon

[Lelka]

Lelka, I here before NG came across a recipe, and caught fire to make it with a fish, but I haven't bought the fish yet.

Shrimps in dill sauce on puff pastry (Krabben in Dillsosse) (Rada-dms)

[Yaroslavna]

Yaroslavna, even lazy. I would ask.

[OlgaGera]

OlgaGera, Natasha, I'm sorry. If you want it easier, do it. A layer of fish, a layer of onions, etc. Pour milk and sweat on top of it on low gas or in a cartoon. It used to be a signature dish with pollock. Nobody could guess what it was and with what. And they ate smacking their lips, dipping the sauce with bread.

[Olga]

Olga, Need to try)))

[Olga]

Olga, oooo, it's delicious, my granny used to do it with blue whiting.

Well that's it .. I want to eat again

Nobody could guess what it was and with what. And they ate smacking their lips, dipping the sauce with bread.

... and said: "this is something with something! ..."