Hi! Today is about fish again. It is a recipe followed from “The Practical Encyclopedia of East European Cooking” 1999, by
- Mixed Vegetable Casserole
- Bavarian Cream
- Cold Cucumber and Yogurt Soup/ Tarator
- Layered Pancake Gâteau
- Beef Stroganov
- Baked Peaches
The recipe mentions Polish sauce and also that it is only in name not in origin, so don’t get fooled. It is an easy recipe and for this time of year when Orthodox are fasting for Christmas, there are lots of days when you can have fish. In case you don’t know how to cook it, here is another idea.
Plaice in Polish Sauce
- 4 plaice fillets, about 225g/ 8 oz each
- 75 g/ 3 oz/ 6 tbsp butter
- 2 eggs, hard-boiled and finely chopped
- 30 ml/ 2 tbsp chopped fresh dill
- 15 ml/ 1 tbsp lemon juice
- salt and freshly ground pepper
- lemon slices, to garnish
- boiled baby carrots, to serve
- Put the fish, skin down, on a sheet of greased foil or baking paper (healthier option) on a grill rack. Melt the butter in a small pan and brush a little over the fish. Season with salt and pepper. (If you don’t have a grilled oved, you can fry the fish in a pan)
- Grill the fish under a moderate heat for 8-10 minutes, or until just cooked. Transfer to a warmed plate.
- Add the eggs, dill and lemon juice to the melted butter in the pan. Heat gently for 1 minute. Pour over the fish just before serving. Garnish with lemon slices and serve with boiled baby carrots.
Enjoy your meal!