3 - 4 servings
How to cook Polish Walleye Fillets
- 1 pound walleye (zander or pike-perch) fillets, cut into portion pieces
- 1 carrot
- 2 ounces celery root
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- 3 tablespoons butter
- 1 hard boiled egg, finely chopped
- 1 tablespoon lemon juice
- Peel celery and carrot and cut coarsely. Put in a saucepan and fill with boiling water; cook for 20 minutes.
- Then add the fish fillets and 1 tablespoon butter. Salt to taste and simmer for about 10 minutes.
- Remove the boiled fish from the saucepan, keep warm. Strain broth through cheesecloth. (Save the cooked vegetables for serving.)
- For the sauce: melt the remaining butter in a pan, put finely chopped egg and parsley; pour broth.
- Bring to a boil, add the lemon juice, salt and pepper. Remove from heat.
- Place the fish fillet on a serving plate and pour the sauce over it.
- Serve the Polish Walleye Fillets with cooked celery and carrot (from the broth).
The Polish Walleye Fillets
is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
This recipe for Polish Walleye Fillets serves/makes: 3 - 4 servings
The Polish Walleye Fillets recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Walleye
Preparation Method: Poached/Simmered