Zander in Polish

Ingredients

→ SALT
→ WATER
→ 400-600 G OF FRESH WALLEYE
→ 30 G PARSLEY OR DILL
→ 20 G OF PARSLEY ROOT (3\4 TEASPOONS OF DRY PARSLEY ROOT)
→ 2 HARD-BOILED EGGS
→ 1-2 TABLESPOONS SOFTENED BUTTER
→ 1 ONION
→ 0.5 LEMON

Peeled and washed pike perch cut into portions (see the article "Cutting fish") and boil (for 15-20 minutes) with the addition of onions and parsley, as well as steamed fish (see the recipe "Steamed fish").

After that, prepare the sauce: heat the butter, put in it hard-boiled and chopped eggs, chopped parsley or dill, add 2 tablespoons of fish broth obtained by cooking zander, lemon juice and salt to taste.

Put the pieces of finished fish on a platter, garnish with boiled potatoes and pour the prepared sauce or serve it separately in a saucepan.

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