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Polish fish with egg

Polish-Style Fish with Egg Sauce

An unusual dish made from everyday ingredients — tender and delicious! Classic Polish-style fish with egg is a fun way to add variety to your weekly menu. It suits the whole family, since even the youngest children can eat poached fish. The egg sauce is not only a savory but also a wholesome addition. Give it a try!

Ropotushka

Recipe author

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Composition / ingredients

Servings:

Pollock fillet

400

Eggs (large)

Fresh herbs

Butter

Salt

Peppercorns

Bay leaf

Water

1.5

Wheat flour (heaping)

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 4 g

Fats 43 % 3 g

Carbohydrates 0 % 0 g

37 kcal

GI: 0 / 0 / 0

Cooking method

Step 1:

How do you make Polish-style fish? Get your ingredients ready. Medium-sized eggs work fine. For the herbs, parsley and dill are both good — I use a mix of the two. Choose a white-fleshed fish, such as pike, cod, or the like; I'll be using pollock fillet. If the fish is frozen, be sure to thaw it first so it cooks properly and doesn't lose its flavor. Move the fish to the refrigerator 8–10 hours before cooking.
Step 2:

Start with the fish. For the broth, use a pot of at least 3 liters. Pour in the water, add the bay leaves and peppercorns, and salt it lightly. Bring it to a boil over high heat.
Step 3:

While the water comes to a boil, prepare the fish. If you have ready fillets, rinse them thoroughly under running water and dry them, blotting the surface with paper towels. Cut them into serving pieces about 1.5 inches (3–4 cm) wide so they're easy to serve.
Step 4:

Once the water boils, gently lower the fish pieces into the pot. Bring it back to a boil and cook for 3 minutes over medium heat.
Step 5:

Wash the eggs with soap and hard-boil them: cover with cold water and cook for 18 minutes over medium heat from the time it boils. So they peel easily, transfer the cooked eggs to cold water and let them cool completely. Peel them, then chop with a knife or grate on a coarse grater — cutting the eggs this way makes the sauce more uniform.
Step 6:

Pick off any wilted leaves from the herbs, then rinse and dry them. Chop them with a knife. The finer the herbs, the neater the sauce will look.
Step 7:

Take the pot off the heat. Lift the cooked fish out of the water. You'll still need the broth to make the sauce.
Step 8:

Make the sauce. You'll need a saucepan or skillet for this. Melt the butter over medium heat.
Step 9:

Sift the flour into the butter right away. Sifting removes any small debris and keeps the flour from clumping. Start stirring immediately and keep at it until the mixture is even.
Step 10:

Add the chopped eggs. Cook, stirring constantly.
Step 11:

Add a ladle of fish broth and stir until smooth. Adding the broth a little at a time and stirring, bring the sauce to the right consistency — it should be neither thick nor thin. Lift a little on a spoon and turn it over: the sauce should run off slowly.
Step 12:

Take it off the heat, add the chopped herbs to the sauce, and mix well. Spoon the sauce over the fish and serve.

I'm not sure whether Poles consider this dish their own. But in the Soviet Union, fish like this was well known and often made.
The classic recipe can use any white fish prepared any way — boiled, fried, or even steamed.
Polish-style fish comes out tender and light under a fairly rich egg-and-butter sauce. It's a good pairing that adds variety to a weekly menu.
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see our article on pots.
How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the back down to the backbone. Turn the fish on its side. With a sharp knife, slice the flesh away from the backbone. Flip the fish and cut the fillet from the other side. Clean the inside, removing the black membrane, since it's bitter and will spoil the taste. Rinse and be sure to dry it well.
Since everyone's preference for saltiness, sweetness, bitterness, spiciness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially important not to overdo (chili pepper, for example).