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Walleye in Polish

Polish-Style Walleye

An elegant dish that will please guests and family alike. Wholesome. Delicious. Filling. What could be better for breakfast, lunch, or dinner — or for a holiday table! Polish-style walleye is a hit with kids and adults alike. Serve it with vegetables (boiled, fresh, or stewed), grains, pasta, or mashed potatoes. It's just as tasty cold.

wella

Recipe author

Composition / ingredients

Servings:

Walleye

250

Onion

100

Carrots

100

Eggs

Fresh herbs

Butter

Bay leaf

Ground black pepper

Peppercorns

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 10 g

Fats 46 % 12 g

Carbohydrates 15 % 4 g

148 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Let's start with the broth. Put ½ liter (about 2 cups) of water on to boil. Meanwhile, chop the peeled onion — coarsely is fine.
Step 2:

Wash and peel the carrot. Cut it coarsely too.
Step 3:

Get the peppercorns and bay leaf ready, and add the carrot and onion. Drop it all into the boiling salted water. Let it simmer gently to make a vegetable broth.
Step 4:

At the same time, boil the eggs — start them in cold water and cook for at least 10 minutes.
Step 5:

Now prep the fish. If you have a whole fish, gut it well and remove the head, tail, and fins — you want boneless fillet. If the fillet is frozen, thaw it ahead of time and cut it into pieces.
Step 6:

Once the broth is ready, pour it into a skillet and add the walleye fillet. Cover and gently poach the fish until done (about 15–20 minutes, depending on the thickness of the fillet).
Step 7:

Peel the cooled eggs and chop them very finely.
Step 8:

Chop whatever fresh herbs you have on hand just as finely.
Step 9:

Melt the butter in a skillet and cook the chopped eggs and herbs (2–3 minutes). At the very end you can pepper this lovely mixture, which becomes the sauce for the Polish-style walleye.
Step 10:

Place the fish on a plate, spoon this special sauce over it, and serve.

You can save time by doing everything in parallel. Adding a little vegetable broth to the eggs and herbs makes the sauce juicier. Feel free to adjust the amounts — use 2 eggs instead of 1, 2 tbsp of herbs instead of 1, and so on. If you can't have salt and leave it out, no tragedy — the dish will taste even more delicate. You can add white wine to the broth and lemon juice to the egg-and-herb mixture, and so on. The cooking time for Polish-style walleye depends on both the amount of ingredients and what you cook it on. You can make it in a skillet or in the oven.