Recipes
Boiled walleye, tench, pike, catfish or salmon with potatoes
Ingredients
→ SALT
→ POLISH SAUCE
→ HOLLANDAISE SAUCE
→ WATER
→ 800 G OF POTATOES
→ 500-600 G OF TENCH, WALLEYE, PIKE, CATFISH OR SALMON
→ 30 G PARSLEY
Cut the prepared fish into portions and cook (see "Cutting fish" and "Features of cooking boiled fish").
Separately cook the peeled whole potatoes in salted water.
By the time of serving, remove the fish with a slotted spoon from the broth on a dish and cover with potatoes.
As a side dish, you can use pieces of canned crabs and cooked crayfish (see "Natural crayfish"). It is also recommended to decorate the dish with parsley.
Separately, horseradish with vinegar, Polish sauce (see "Polish sauce") with capers or Dutch sauce (see "Traditional Dutch sauce (on a steam bath)" and "Dutch or white sauce with capers"are served in the saucepan.
Separately cook the peeled whole potatoes in salted water.
By the time of serving, remove the fish with a slotted spoon from the broth on a dish and cover with potatoes.
As a side dish, you can use pieces of canned crabs and cooked crayfish (see "Natural crayfish"). It is also recommended to decorate the dish with parsley.
Separately, horseradish with vinegar, Polish sauce (see "Polish sauce") with capers or Dutch sauce (see "Traditional Dutch sauce (on a steam bath)" and "Dutch or white sauce with capers"are served in the saucepan.
