A Christmas Eve favourite in Poland, this layered dish consists of your favourite white fish and lots of winter veg. You can use almost any white fish here, such as cod, haddock, hake, tilapia, etc.
15 people made this
200g plain flour
2 eggs, beaten
salt and black pepper to taste
1kg white fish fillets, cut into 5cm pieces
250ml vegetable oil
2 onions, sliced into half-rings
2 carrots, peeled and coarsely grated
1 large parsnip, peeled and coarsely grated
1/2 celeriac, peeled and coarsely grated
4 tablespoons tomato puree
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Place flour and eggs in shallow bowls. Season the eggs with salt and pepper. Dip a piece of fish in the beaten egg, then dredge in the flour. Repeat with all pieces of fish.
Heat 200ml of the oil in a frying pan on medium heat. Once the oil is hot, add the fish and fry on both sides till golden (you may have to do this in batches). Remove the fish from the pan and set aside.
In a clean frying pan, heat the remaining oil and fry the onions till translucent. Add carrots, parsnip and celeriac and stir well. Add the water, salt and pepper, then cover and simmer on low heat for 30 minutes. Check and add more water if the mixture becomes too dry.
Stir the tomato puree into the veg mixture and simmer for a further 5 minutes.
In a round serving dish, about 23cm in diameter, place alternating layers of the veg and fish, starting and ending with the vegetables. Enjoy!