Tender and juicy fish under the Polish sauce. Simple, tasty and healthy.
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Fish cut into fillets with skin, by removing more bone. Ready fillet is better not to take, usually it comes out too dry.
Put the fish skin-side down, sprinkle with lemon juice and sprinkle with salt and freshly ground black pepper. Leave for 10 minutes.
Leeks – white part cut lengthwise and rinse well. To peel off large leaves. Mid to disassemble into individual leaves and slice to size of fish. Lay the onion on the fish, roll spring rolls and wrap top large leaves. Chopping toothpicks.
Put on the grill steamer and cook steamed for 20 minutes. In the water you can add a slice of lemon and Bay leaf.
For Polish sauce hard-boiled eggs finely chop or grate on a coarse grater. Add the finely shinkovanny herbs and freshly ground pepper. Pour the melted but not overheated – butter and mix well.
Serve the fish hot, with boiled potatoes, drenched in butter sauce. A glass of white wine will create a good mood!