Composition / ingredients
Step-by-step cooking
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.
Step 2:
Wash and peel the carrot. And we will also cut it large.
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.
Step 4:
Boil the eggs in parallel, placing them in cold water. Cook for at least 10 minutes.
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.
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).
Step 7:
Chilled eggs are peeled and chopped finely.
Step 8:
In the same way, you need to cut the greens that you have at hand right now.
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.
Step 10:
Put the fish in a plate and, watering with this original sauce, serve.
All processes can be minimized in time by doing everything in parallel.
If you add a little vegetable broth to the eggs and greens, the sauce will become more juicy.
The number of ingredients in the recipe can be changed - take, for example, not 1, but 2 eggs, greens not 1, but 2 tablespoons, etc.
If salt is contraindicated and you don't put it in, it's not a tragedy - this dish will seem even more tender.
You can add white wine to the broth, and lemon juice to the mixture of eggs and herbs, etc.
The time of cooking zander in Polish depends on the number of ingredients and on what you will cook on.
The dish is cooked not only in a frying pan, but also in the oven.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Boiled walleye - 97 kcal/100g
- Pike perch - 89 kcal/100g
- Fresh pike perch - 84 kcal/100g
- Stuffed pike perch - 144 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken egg - 80 kcal/100g