Ryba po Grecku (Polish “Greek Style” Fish)

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Ryba po Grecku (Polish “Greek Style” Fish)

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Ingredients

1 lb / 500 g fish filets any white, mild fish will do
1 egg
3 tbs Flour
3-4 tbs Oil
5 Carrots
1 parsnips
1/2 medium celery root or 3/4 of a small one
1 1/2 cups Onion chopped
1 tbs Oil
1 tbs Butter
1/2 cup vegetable broth or water
3 tbs tomato paste
1 tsp Salt
Sprinkle Pepper
3 Bay Leaves
6 allspice and peppercorns - whole
2 tsp paprika
  • Medium

Ingredients

Directions

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Ryba po grecku is a traditional Polish Christmas dish and not, as one may think, a Greek dish. It is unknown where the name of this dish came from, but it is assumed that it relates to the cooking method: delicate white fish fillet, fried until golden, coated in a generous layer of grated root vegetables (carrots, parsley, and celery roots), and covered with a thick layer of shredded vegetables, swimming in a thick sauce made of tomato paste.

How to Make Ryba po Grecku:

  1. Wash the fish filets, pat dry, and cut into smaller pieces. Sprinkle with salt and pepper.
  2. Break an egg into one dish, add a tablespoon of water, and scramble.
  3. Place flour in another dish.
  4. Heat oil in a non-stick frying pan.
  5. Dredge each piece of fish in egg and flour and sauté on medium until cooked and lightly brown. Remove and place on a paper towel.
  6. Peel the carrots, parsnip, and celery root and shred on the largest vegetable shredder.
  7. Chop the onion.
  8. Heat the oil and butter in a wide pan/deep frying pan and add peppercorns, allspice, and bay leaves, followed by the shredded vegetables and onions. Heat through.
  9. Add the broth, tomato sauce, salt and pepper, and paprika. Sauté until cooked, about 5-7 minutes. Don’t overcook, leave a bit of crunch in the veggies.
  10. Taste. Add a bit more salt, if needed.
  11. Once the veggies are cooked, create layers in a serving dish by placing about 1/3 of the veggie mixture first, then arrange fish pieces and cover with the rest of the veggie mixture.
  12. Cover with foil and let cool. Refrigerate until serving.

Although this dish is served cold during Christmas, it does well and tastes great served as a hot entrée.

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