Pike Perch with Egg Sauce
Main Dishes • Russian
Description
Pike perch with egg sauce
Ingredients
- Pike Perch Fillet 1½ kg
- Onion 1 head
- Celery salt 1 stalk
- Leek 1 stalk
- Tomatoes 1 piece
- Parsley 4 stalks
- Bay leaf 1 piece
- Green peppercorns 4 pieces
- Dry White Wine 5 fl oz
- Butter 5 oz
- Lemon ½ pieces
- Dill 0 oz
- Carrot 1 piece
- Potato 0 lbs
- Chicken Egg 4 pieces
- Cream 22% 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Pour half a leek, a whole onion, parsley, celery, a bay leaf, a tomato, and peppercorns with wine and a liter of water, bring to a boil over heat, season with salt, and simmer for twenty minutes. Then add the pikeperch fillet to the water and cook for an additional ten minutes.
Step 2
Peel the potatoes, chop them finely, and boil in salted water until tender. Then mash them and mix into a puree, adding cream.
Step 3
Slice half of the leek and the carrot into thin strips and sauté until tender in salted water.
Step 4
Melt the butter together with the juice of half a lemon.
Step 5
Hard boil the eggs and chop them finely. Mix with melted butter, a small amount of pike perch broth, and finely chopped dill. Season with salt and pepper.
Step 6
Place the fish on top of the mashed potatoes, then add strips of leek and carrot on the fish, and drizzle with sauce.
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