Ingredients for making real Polish fish sauce
- Butter 300 grams
- 1 medium lemon
- 5 eggs
- Salt to taste
- Fresh parsley 2 bundles
- Main Ingredients Eggs, Butter
- Serving 1 serving
- World CuisinePolish Cuisine
Inventory:Medium saucepan, Cutting board, Blender, Dish - 2 pieces, Tablespoon, Stewpan, Kitchen stove, Juicer or bowl, Sauce bowl, Glass jar, Can lid, Wooden spatula, Knife, Kitchen paper towel, Medium-sized scoop
Preparation of real Polish fish sauce:
Step 1: prepare the eggs.So, first of all, lay the eggs in a medium bowl and fill the container with water so that it completely covers the ingredient. We put the pan on medium heat and after boiling water, cook the eggs for another 20 minutes on fire less than average. Immediately after that we turn off the burner, and place the container with the egg component under a stream of cold water so that the eggs cool quickly and it is easy to remove the shell from them. Then, after we removed the shell from the ingredient, put it on a cutting board and use a knife to cut it into four parts. Quarters of eggs are transferred to the blender bowl and at an average speed, grind the component to a state of medium-sized crumbs. Attention: eggs should not be crushed too much so that we do not get mashed potatoes. Therefore, it is best to use 4-6 speed blender. Shredded eggs are transferred to a clean plate.
Step 2: prepare the parsley.Parsley is well washed under running water and after that - wipe the ingredient dry with a kitchen paper towel. Then, put the greens on a cutting board and, using a knife, chop it very finely. Shredded parsley in a free plate.
Step 3: prepare the lemon.In fact, we do not need the lemon itself, but only its juice. Therefore, to begin with, wash the ingredient well under running water and then lay the citrus on a cutting board. We cut the ingredient, using a knife, into two halves and after - squeeze lemon juice from each on a juicer. Attention: if you don’t have a juicer on hand, do not be discouraged, as it will be replaced by your crazy hands and a bowl, into which we will squeeze citrus juice. To do this, simply squeeze each half of the component tightly with your hands.
Step 4: prepare the butter.We spread the butter in a dry clean saucepan and put the container on medium heat. With constant stirring with a wooden spatula of the creamy component, bring it to a liquid state. After this, do not turn off the burner, but make the fire less than average and immediately proceed to the process of preparing Polish sauce.
Step 5: prepare real Polish sauce for fish.Immediately after the liquid butter boils, make a small fire and add the chopped eggs and parsley to the stewpan. Salt the sauce to taste and pour a portion of freshly squeezed lemon juice. Mix well and cook Polish dressing for 3 minutes. Attention: the sauce must be mixed with improvised stock constantly. Immediately after the allotted time has passed, turn off the burner, and set the stewpan aside so that it does not continue to heat from the hot burner. Once the real Polish fish sauce has cooled, it can be poured into a saucepan and served. If you decide to prepare this delicious dressing in advance, then using a scoop, pour the dressing into a clean jar, close it tightly with a lid and put it in the refrigerator on the lower shelves. Attention: and so that the sauce does not deteriorate, it must be poured into a clean, sterilized jar and closed with a clean lid.
Step 6: serve real Polish fish sauce.A dressing such as real Polish fish sauce is perfect for any seafood dish. Especially it makes a spicy dish of fish of low-fat varieties spicy. You can serve the sauce both in warm and in cold form, as in any case it turns out to be tasty, aromatic, with spicy acidity and with a fresh taste. Good appetite!
- - In order for the sauce to become more saturated yellow and make it even more delicious, it is best to add boiled homemade eggs to it.
- - To prepare real Polish fish sauce, use only fresh, high-quality butter from trusted brands.
- - For the sake of spice, you can add black ground pepper to the sauce. Just do not overdo it with this spice, as it can interfere with the taste of the dressing itself.