Perch in polish

2 servings
1 hour 15 min

Let's start cooking with broth. Why put 0. 5 liters of water on gas, let it boil. In the meantime, we will cut the peeled onion, better large.

Let's wash and peel the carrots. And we will also cut it large.

We will prepare peppers and shoplifters, here we will also add carrots and onions. Let's send all this to the boiled salted water. Let it boil on a small light to make a vegetable broth.

In parallel, boil and eggs, placing them in cold water. Cook for at least 10 minutes.

Now we need to put fish in order. If you have a carcass, gut it well, separate your head, tail, fins - we need a fillet removed from the bone. If the fillet is frozen, defrost and arrange in pieces in advance.

If the stock is ready, pour it into the pan and place pike perch fillet here. Covering the lid, let the fish go until tender (15-20 minutes, it all depends on the thickness of the fillet).

The chilled eggs are peeled and shaded finely.

Just like that, you need to cut the greens that you have now at hand.

Melting butter in a pan, fry the cut from eggs and greens (minutes 2-3). You can pepper this pleasant mass at the very end, which has become a sauce for pike perch in Polish.

Put the fish in a plate and, watering with this original sauce, serve.