In the times of the Polish People’s Republic, kergulen was one of the most frequently eaten fish in Poland. Available in fish shops, fry shops and milk bars, it was a cheap and nutritious mealwhich was eaten by children and adults. Pan-fried, baked or served in jelly, it was included in both everyday menus and on holiday tables. Today, few people remember it, which is a pity, because it really has a lot to offer, not only in terms of taste, but also nutritionally. Why is it worth eating this fish and how to prepare it so that it tastes like old times? Get to know the recipe for kergulena, which will take you on a journey to the past.
What is kergulena – a fish from the Polish People’s Republic? Well, that’s it a species of perch fishbelonging to the daturaceae family, naturally occurring around Antarctica. It used to be very popular in Poland because it was inexpensive and easily available. You could come across it in shops, fisheries, restaurants and milk bars. Currently, it is obtained mainly from Chile and Spain.
Kergulen stands out delicate, white meat with a slightly sweet taste and compact structureso it does not fall apart during thermal treatment. She is especially appreciated for its lack of small boneswhich make it safe and convenient to consume. Although few people remember it today, it is still considered one of the most delicious and could easily return to our menu.
Wondering if kergulen is a good fish? The answer is yes – and not only in terms of taste, but also nutritional value. It is an abundant source of protein – a macronutrient necessary for efficient muscle growth and regeneration, proper functioning of the immune system and the production of enzymes and hormones.
Kergulen is considered a treasure trove of vitamins and minerals. You can find vitamins A, E and D, zinc, iron and calcium in it. It is impossible not to mention also: kwasach omega-3which support the functioning of the circulatory system, contribute to the improvement of cognitive functions, alleviate inflammation and reduce the risk of metabolic syndrome.
Kergulena is an ideal fish for people who are trying to lose weightand all this due to its low calorie content. Consuming a 100-gram portion of it will provide you with only a few dozen calories. In addition it is easily digestiblelow in fat and extremely versatile, so you can serve it in many different ways, diversifying your menu.
Although today kergulen is not as popular as it used to be, there is nothing stopping you from preparing it exactly as it was done. Just a few ingredients and a traditional frying method are enough to obtain a delicacy from the past – delicate meat in a crispy coating. Get to know kergulena recipethanks to which you will take a culinary journey to the past.
Ingredients:
-
kergulen inks,
- a bunch of dill,
- 3 tablespoons of clarified butter,
- half a cup of wheat flour,
- 2 eggs,
- lemon,
- sun,
-
pepper.
How to do it:
- First, cut off the heads and get rid of the entrails. Wash the fish under running water and dry it with a paper towel.
- Cut it lightly with a knife, creating a small bag, and place the dill inside. Season everything with salt, pepper and lemon juice.
- Coat the carcass in egg and then in flour and fry on both sides in clarified butter until the breading turns golden.
- Before eating, sprinkle the fish with lemon juice. You can serve it with your favorite salad or salad.
Sources: Terazgotuje.pl, fit.poradnikzdrowie.pl
