Boiled fish (fillet) with sauce

1 serving


Fish is cleaned, washed, plastered on fillet with skin and costal bones, cut into portions, make skin cuts, put in one row in a fish cauldron, sauté pan or deep baking sheet with skin up, poured with hot water or broth, prepared from food waste fish, so that the fish is covered by 2-3 cm, salt, peppercorns, bay leaves, onions, parsley are added and boiled for 12 - 15 minutes over low heat. When boiling marine fish, cucumber brine, dill and sweet capsicum are added. Boiled fish is stored in hot broth for no more than 40 minutes. When you leave, side with boiled potatoes or mashed potatoes, pour tomato sauce, or sour cream, or Polish, or Dutch. The sauce can be served separately in a saucepan, and potatoes sprinkled with herbs or decorate dishes with a sprig of greens or additionally side them with boiled crayfish, shrimp, crabs