ReceptnaptárRyba po grecku (fish fillets under carrot and tomato vegetables)
The name ryba po grecku means Greek-style fish, yet this is a thoroughly Polish dish, unknown in Greece. Fried fish fillets are layered with grated carrot and tomato vegetables and served cold. It is a fixture of Christmas and Easter tables, and it can be made ahead, because it tastes even better the next day.
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Ingredients
Method
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- Cut the fish into pieces, season, coat in flour and fry in oil until golden on both sides; put in a dish.
- In the same pan, soften the onion in a little oil, add the grated vegetables and cook for 10 minutes.
- Add the tomato purée, spices and 200 ml water and cook for another 10 minutes; season with salt, pepper and sugar.
- Pour the hot vegetables over the fish and leave to cool.
- It keeps 3 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Leave the fish under the vegetables for at least a few hours, because the flavours permeate the flesh as it sits cold, which is why it is best made the day before.
- Grate the vegetables on a coarse grater, because very fine shreds cook down to a mush, while coarser ones give a pleasant texture.
- Choose a firm white fish such as cod, because it will not fall apart under the juicy vegetables after frying.
Frequently asked questions
Can it be eaten warm?
Yes, but the traditional version comes to the table cold. It is also good warm with fresh bread, though the flavours are less well blended.
Do other fish work too?
Yes, perch, pollock and pangasius all work well. In Poland it is also made with carp at Christmas.
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More polish ideas
- Herring with onion in olive oil (śledź w oleju)
- Herring in sour cream and apple salad (śledź w śmietanie)
- Fried breaded carp (karp smażony)
- Baked herring with onions and lemon (śledź pieczony)
- Sour rye soup with sausage (żurek)
- Hunter's stew (bigos)
- Pierogi with potato and curd cheese filling
- Pearl barley soup with smoked meat (krupnik)
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