Ingredients
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1 lb / 500 g fish filetsany white, mild fish will do
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1 egg
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3 tbs Flour
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3-4 tbs Oil
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5 Carrots
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1 parsnips
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1/2 medium celery rootor 3/4 of a small one
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1 1/2 cups Onionchopped
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1 tbs Oil
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1 tbs Butter
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1/2 cup vegetable brothor water
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3 tbs tomato paste
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1 tsp Salt
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Sprinkle Pepper
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3 Bay Leaves
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6 allspice and peppercorns - whole
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2 tsp paprika
Directions
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:
- Wash the fish filets, pat dry, and cut into smaller pieces. Sprinkle with salt and pepper.
- Break an egg into one dish, add a tablespoon of water, and scramble.
- Place flour in another dish.
- Heat oil in a non-stick frying pan.
- 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.
- Peel the carrots, parsnip, and celery root and shred on the largest vegetable shredder.
- Chop the onion.
- 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.
- 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.
- Taste. Add a bit more salt, if needed.
- 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.
- 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.
