Polish sauce for fish
A zesty, easy sauce that turns a simple piece of fish into something special! This pretty golden sauce is flecked with herbs, rich and buttery, with a pleasant hit of brightness. It pairs beautifully with lean fish and is especially good over poached fillets.
Cooking method
-
Step 1:
To make the Polish sauce, you'll need: butter, eggs, lemon, salt, and fresh parsley.
-
Step 2:
Hard-boil the eggs for at least 10 minutes from the moment the water comes to a boil.
-
Step 3:
Once the eggs have cooled, peel them and chop them finely.
-
Step 4:
Finely chop the parsley.
-
Step 5:
Squeeze the juice from the lemon using a citrus juicer. If you don't have one, just squeeze the lemon half firmly by hand.
-
Step 6:
Melt the butter in a skillet over medium heat, stirring constantly with a spatula so it doesn't scorch. Bring it to a fully liquid state, then lower the heat to its lowest setting.
-
Step 7:
Add the chopped parsley and eggs to the butter, season with salt, and stir in the lemon juice. Keep cooking, stirring constantly, for about 3 more minutes. Then take the skillet off the heat.
-
Step 8:
The Polish sauce is ready. Enjoy!
- Once cooled, store the sauce in the refrigerator, transferred to a clean container.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Parsley greens - 45 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
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
