Fish à la Grecque
Golden fillets of white fish topped with a delicate sweet-and-sour vegetable sauce — a traditional Polish festive dish, served either warm or chilled.
Ingredients
- boneless white fish fillet600 g
- carrot4 pcs
- parsley root2 pcs
- celeriac250 g
- onion2 pcs
- tomato paste3 tbsp
- wheat flour4 tbsp
- frying oil4 tbsp
- bay leaf2 leaf
- allspice, whole4 pcs
- salt1 to taste
- ground black pepper1 to taste
- water250 ml
Instructions
Pat the white fish fillets dry, cut into portion-sized pieces, and season with salt and pepper. Coat each piece in flour.
Heat 2 tbsp of oil in a large skillet and fry the fish for 3–4 minutes on each side until golden and cooked through. Transfer to a plate.
Peel the carrot, parsley root, and celery root, and grate them coarsely; finely dice the onion.
In the same skillet, heat the remaining oil, add the onion, and cook for 4–5 minutes until translucent. Add the carrot, parsley root, and celery root, stir, and sauté for another 5 minutes.
Add the tomato paste, bay leaf, allspice, and water. Season with salt and pepper, cover, and simmer over low heat for 20–25 minutes, until the vegetables are soft but not falling apart.
Spread half of the vegetable sauce on the bottom of a dish, arrange the fried fish pieces on top, then cover with the remaining vegetables.
Let the dish cool, cover the dish, and refrigerate for at least 3 hours so the fish absorbs the sauce.
Before serving, take the fish à la grecque out of the fridge 15 minutes ahead. Serve chilled or gently reheat until warm.
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