Ryba po Grecku (Polish “Greek Style” Fish)
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.
Enjoy!
Ryba po Grecku (Polish “Greek Style” Fish)
Ingredients
- 500 gr fish filets
- 1 egg
- 3 tbsp flour
- 3-4 tbsp oil
- 5 carrots
- 1 parsnips
- ½ medium celery root
- 1 ½ cups onion
- 1 tbsp oil
- 1 tbsp butter
- ½ cup vegetable broth
- 3 tbsp tomato paste
- 1 tsp salt
- sprinkle of pepper
- 3 bay leaves
- 6 allspice and peppercorns – whole
- 2 tsp paprika
Instructions
- Start by rinsing the fish fillets thoroughly. Pat them dry with paper towels, then cut them into smaller, manageable pieces. Sprinkle each piece with a pinch of salt and a dash of pepper.
- In one dish, crack an egg and add a tablespoon of water, whisking them together to create an egg wash.
- In another dish, place the flour, setting up a breading station for the fish.
- Heat a non-stick frying pan and add oil, ready for frying.
- Now, take each piece of fish and coat it first in the egg wash, ensuring it’s well-covered, then in the flour, creating a light and crispy crust.
- Sauté the coated fish pieces over medium heat in the preheated oil. Cook them until they turn golden brown and are fully cooked. Place the cooked fish on a paper towel to drain any excess oil.
- To prepare the vegetable component of the dish, peel the carrots, parsnip, and celery root. Use the largest vegetable shredder to grate them finely.
- Chop the onion into small pieces.
- In a wide pan or deep frying pan, heat a combination of oil and butter. Add the peppercorns, allspice, and bay leaves, and then introduce the shredded vegetables and chopped onions. Heat them through until they become fragrant and slightly tender.
- Pour in the broth, tomato sauce, and season with salt, pepper, and paprika. Sauté the mixture for about 5-7 minutes until the vegetables are cooked. Keep them slightly crisp for added texture, avoiding overcooking.
- Taste the mixture and adjust the salt if necessary to achieve your desired flavor.
- Once the vegetable mixture is ready, begin assembling the dish. Start by placing approximately one-third of the vegetable mixture in a serving dish.
- Arrange the sautéed fish pieces on top of the vegetables, creating a visually appealing arrangement.
- Cover the fish with the remaining two-thirds of the vegetable mixture, forming layers.
- To retain the flavors, cover the dish with foil, allowing it to cool. Once it has cooled, refrigerate it until you’re ready to serve.
- Note: While Ryba po Grecku is traditionally served cold during Christmas, it's equally delightful when served hot as an entrée for any occasion. Enjoy this delicious and versatile Polish dish!
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Related: Grilled Sea Bass (Greek Style)
