Polish sauce is the perfect accompaniment to fish

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It's no secret that fish is one of the most valuable foods. Its use makes the human diet not only more diverse, but also useful. Very often, as an addition to any fish dishes, many housewives use the famous Polish sauce. Why is this product so good and how to cook it correctly?

A valuable addition

As you know, gravy is considered a sauce, which makes a side dish or main dish more juicy and high-calorie. The product owes its invention to French chefs, who have always tried to turn any, even the simplest dish into a real masterpiece.

But even they think Polish sauce is the perfect nutritional addition to any fish dish. It is difficult to argue with such a statement. After all, the calorie content of 100 grams of this product is 559 kilocalories. Moreover, most of them (95.7 percent) come from the fats contained in it. In addition, Polish sauce contains a huge amount of macronutrients (calcium, phosphorus, potassium, sodium, chlorine, magnesium and sulfur),which give it special value. In addition, it also contains many trace elements (manganese, iodine, chromium, zinc, copper, iron, fluorine, cob alt and molybdenum). Their benefits also need to be considered. And the Polish sauce made from the simplest ingredients is a real pantry of vitamins. It represents almost the entire group B (from B1 to B12). There are also vitamins A, C, E, D, PP, H and choline. This makes many even change their idea of sauces in general, and about this in particular.

Perfect

All sauces known in cooking can be divided into three main groups:

1. Flour.
2. Vegetable.
3. Egg butter.

The difference lies in which food product is the basis for each of them. The last option for fish is best.

It harmonizes perfectly with her unusual taste. To achieve the desired result, you need to know in advance how to prepare the sauce. Do not experiment, coming up with intricate non-standard solutions. It is better to take advantage of the many years of experience of Polish culinary specialists and make juicy gravy, adhering to traditional technology. To work, you will certainly need the following inventory:

• pan;
• chopping board;
• sharp knife;
• wood spatula;
• stewpan.

Having everything you need, you can start to figure out how to make the sauce. First you need to understand a clear sequence of actions, and then dofood preparation.

The simplest composition

If a fish dish is expected at the table, it is best to choose Polish sauce for it. The recipe for this is the simplest.

It will take only five main ingredients in the following ratio: for 700 grams of butter - a pinch of s alt, 8 boiled eggs, one lemon and 20 grams of parsley.

The whole cooking process will take no more than ten minutes:

1. First you need to boil chicken eggs, and then crumble them in any way convenient for this.
2. Chop parsley finely.
3. Put the butter in a saucepan and put it on the stove.
4. Introduce the rest of the components into the heated mass and mix everything well.

The product can be served in a separate bowl or poured over a dish with plenty of it. There is no fundamental difference in this. It all depends on how much the guests generally like the gravy. The sauce should be hot or at least warm. Instead of citrus, you can use ordinary citric acid; for this composition, it will require no more than 2 grams. The rest of the ingredients shouldn't be a problem. They are usually in the refrigerator of any good housewife.

For baked seafood

Traditional sauce from Polish chefs is unique. It perfectly complements seafood, no matter how they are prepared. This sauce goes very well with baked fish. Loose meat poured with a thick mass will become more tender and soft. Its slightly insipid taste is fineshade greens and a delicate aroma of lemon. Some chefs prefer to use not only its juice, but also the zest to enhance the effect. This will slightly change the color of the gravy and add some spice to the dish itself.

Initially, it is customary to use quail eggs for the original recipe. But in normal home conditions, they may not always be at hand. Therefore, they are often replaced with chicken. The taste does not change from this, and the work is much simplified. In addition, such a replacement is much cheaper, which is important in modern everyday life. This sauce can be prepared ahead of time. The cooled mass should be transferred to a glass dish and stored for a short time in the refrigerator under the lid. Before use, the mixture should be slightly warmed up, avoiding obvious boiling.