Preparation: Salt and pepper the zander, then drizzle it with lemon juice and (as you wish) steam, bake or fry.
Polish sauce: Heat a few spoons of butter in a frying pan, add hardboiled egg chopped into small pieces (approximately one egg for one person).
Add finely chopped dill, salt and pepper. When warm, dress the zander with the sauce.
Polish cuisine:
Bigos
Polish dumplings – Pierogi
Red Borscht
Cheesecake (Sernik)
Small Dumplings (similar to Italian tortellini) - Uszka
White borscht – Żurek
