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How to fry any fish so that it turns out boneless: a chef's trick
27.07.2024 16:50
There is a clever way to cook fish in such a way that there are no bones left in it.
This recipe was recently shared by one of the Polish chefs.
Having read it, the expert of the online publication BelNovosti, chef Yulia Arkhipova, says that the whole “trick” is that the fish needs to be boiled.
The remaining broth is used to make a sauce. You will also need boiled eggs and fresh herbs.
"Fish in Polish"
The dish prepared in this way is often called “Polish-style fish.” By the way,
But no matter what fish you choose, before the cooking process you need to carefully select the bones, especially from river fish, which are abundant in them.
So, we will need fish fillet (400 grams), two eggs, 50 grams of greens and the same amount of butter, a teaspoon of flour.
You will also need lemon juice (10 ml), salt (to taste), bay leaf and peppercorns.
Preparation
Rinse the fish under cold water, remove any remaining liquid with a paper towel and cut the fillet into small pieces, then remove the bones from each piece.
Let's arm ourselves with two small saucepans: the fish will be cooked in one, and the eggs in the other.
Add salt, bay leaf and peppercorns to the first pot. Bring the broth to a boil. Then reduce the heat and add the fish to the pot.
Cook for 5 minutes. If the eggs in the other pan are cooked by this time, transfer them to cold water.
Once they have cooled, grate them on a coarse grater or cut them into small cubes with a knife.
Place the finished fish on a plate and use the remaining broth to make the sauce.
Heat a frying pan over high heat and add a piece of butter, then sift the flour over it, stirring the sauce at the same time.
Add egg pieces to the butter and flour, mix everything. As soon as the sauce thickens, carefully pour in the fish broth.
Mix the sauce until it becomes a homogeneous mousse consistency. Then remove from the stove and add finely chopped greens.
We will pour this delicate creamy egg sauce over the fish pieces and serve.
