Pike perch with potatoes, leeks and Polish sauce
4 servings
60 minutes
Pike perch with potatoes, leeks, and Polish sauce is an elegant dish of European cuisine that combines the tenderness of fish, the velvety texture of potatoes, and the rich flavor of Polish sauce. The pike perch, fried to a golden crust, gains appetizing juiciness, while young potatoes baked to softness complement it with their natural taste. Leeks add a light sweetness, and butter makes the composition even more harmonious. The Polish sauce made from eggs, garlic, and butter gives the dish a refined spiciness. This dish is perfect for both family dinners and festive gatherings, delighting with its complex yet balanced flavor.
1
Wash the potatoes and bake in the oven at 180 degrees until cooked. Peel and break into large pieces.
- New potatoes: 500 g
2
Chop the leek, sauté in vegetable oil, add potatoes, salt, butter and mix.
- Leek: 200 g
- New potatoes: 500 g
- Butter: 70 g
- Salt: to taste
3
Boil three chicken eggs hard, chop them, mix with softened butter, garlic and green onion to make 4 patties, coat in breadcrumbs, chill in the fridge and fry. Separate the yolks of four remaining eggs from the whites and drop into heated vegetable oil at 65 degrees. Cook for 30 minutes.
- Chicken egg: 7 pieces
- Butter: 70 g
- Garlic: 4 cloves
- Onion-sibulet: 5 g
- Breadcrumbs: to taste
4
Fry the pike perch fillet in heated vegetable oil on both sides. Place potatoes with leek on a plate, then the pike perch fillet and fried egg cutlet. Top with egg yolk. Garnish with grated yolk and green onion.
- Pike perch fillet: 600 g
- Chicken egg: 7 pieces
- Onion-sibulet: 5 g