Fish in Polish: a recipe for real punks

The most dietary product is, of course, fish. And it does not matter in which country it is cooked, what spices add local flavor, the taste qualities of fish and its nutritional value remain unchanged. One of these dishes is fish in Polish, the recipe of which we will consider.

In each country, seafood is held in high esteem and respect. But if landlocked countries treat the fish with some kind of trepidation, then the seaside states simply include it in the daily diet. The fish fillet is absorbed by the body much better than meat, which explains the value of commercial fish. It contains a lot of protein, essential amino acids, vitamins of different groups (A, B, D), important macro- and microelements, such as iodine, phosphorus, calcium, selenium and many others, as well as saturated fatty acids useful for the body. An essential role in the work of the cardiovascular system.

Fish in Polish, the recipe of which we take as a basis, echoes with similar recipes from other countries. Constant in them all the fish, and it is prepared with a variety of vegetables that grow in this country. Since the ancestor of the recipe, Poland, is a sea power, then, of course, the fish is fresh, chilled, it is more aromatic and tastier. When choosing it, we base on the standard methods: the fish should be undeformed, do not have kinks, folds and breaches of the integrity of the skin, without foreign smell and mucus, traces of stripping and stains. Freshly frozen fish always have transparent eyes, which is worth paying attention to when buying. And if to be completely frank, then the fish, fished in a nearby pond by a fisherman, will also come to play, and this dish will also gain the sweetness of luck and victory.

Preparations begin with the cleaning of fish: it is necessary to gut it and rinse under running water. Disassemble, free from bones and remove head. Sprinkle with salt and pepper fillets and put into a saucepan. The first layer of grated carrots (2 pieces), a second layer of fish fillets, and the third layer - finely chopped onion (2 pieces). Fill this with an assortment of broth, in which we add laurel leaves and sweet pepper (you can mushroom or quick-cooking broth) and cook for 20 minutes on a small fire - that's ready fish in Polish. This recipe is very simple, and the ingredients are always available. It turned out a dietary dish, it can be eaten even by patients with diseases of the gastrointestinal tract during the period of exacerbation (if not using instant broth).

In this case, fish in Polish, a recipe that you already know, is a rejuvenating diet and a very useful dish. And you can put the fish fillets on a baking sheet, greased with vegetable oil. On top of it lay half of cherry tomatoes, sliced olives and chopped walnut kernels, and then fry until golden brown in the oven for 30 minutes at a temperature of 170 ° C. After supplying everything with fresh basil, a new and more spicy dish will eventually turn out. This is how the fish is cooked in Italian.

And if the distinctive feature of European cuisine was the lean fish of dietary cooking, where a considerable part was occupied by vegetables, the main and prevailing note is the national color of Russian and Slavic dishes - the dish should be full. Therefore, the fish in a royal way, the recipe of which is now considered, will marinate and bake in a large amount of mayonnaise. In the marinade to dip the fish for 30-40 minutes, for its preparation will be required: mayonnaise - 200 grams, 2 heads cut with onions rings, finely chopped dill greens. Place the fish on a baking tray and bake in the oven for 30-35 minutes at 170 ° C, sprinkle with crumbly crumb of cheese. The fish is served with a side dish of boiled or fried potatoes, red beans or rice.