Ryba-po-Grecko

Ryba-po-Grecko is a Polish dish of sauteed root vegetables over fried fish and can be served hot or cold. Most often it is a dish prepared during Christmas and made in advance. It is stored in the fridge from 1-4 days to allow the flavors to meld and then either served cold or re-warmed in a 325F oven.

Ingredients

• 1 1/2 pounds (680g) Fish fillets, e.g., cod
• 1 tsp Oregano
• 1 tsp Thyme
• 0.5 tsp Paprika
• 0.25 cup Flour (30g)
• 0.25 cup Olive oil (60ml)
• salt and pepper to taste

Vegetable Topping

• 8 oz Chicken broth
• 3 TBL Tomato paste
• 3 Carrots 200g – grated
• 2 parsley roots 100g – grated
• 1 Onion – diced
• 1 Celery stalk – finely chopped
• 0.5 Leek – white part – diced
• 2 Garlic cloves – grated
• 0.5 TBL Parsley – finely chopped
• 1 tsp Lemon juice
• 1 TBL Olive oil
• 0.5 tsp Paprika
• 0.5 tsp Basil
• 0.5 tsp Thyme
• 2 Bay leaves
• 2 Allspice berries optional
• Salt and pepper to taste

Process

1. Mise en Place – Measure and prepare your ingredients prior to starting.
2. Warm skillet.
3. Mix flour, oregano, thyme, paprika, salt and pepper together
4. Dredge fish in flour mixture.
5. Add Olive oil to skillet and let warm. Fry fish ~2min per side and set on paper towels to cool drain and transfer to a deep baking pan or casserole dish with cover.
6. Reheat skillet and add Olive oil. Let oil get hot.
7. Add carrots, celeriac, parsley roots, onions, and leek. Cook until soft ~5 mins.
8. Reduce heat to L and add garlic; cook ~30 seconds.
9. Add broth, bay leaves, allspice berries. Cover the skillet and bring to a boil then simmer for ~5 mins. Remove lid and continue cooking until most of the liquid is evaporated.
10. Add tomato paste, cook over M heat ~2mins until everything is well-combined.
11. Season with lemon juice, chopped parsley, salt and pepper to taste.
12. Discard bay leaves and allspice berries.
13. Spread the vegetables over the fish.
14. Either eat right away or chill for a couple of hours or overnight. Can be served cold or reheat in 325°F/160°C oven until warm.