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.
Ryba po Grecku (Polish “Greek Style” Fish)
Ingredients
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 Pepper
- 3 Bay Leaves
- 6 allspice and peppercorns – whole
- 2 tsp paprika
Instructions
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.
Tried this recipe?Let us know how it was!
