Ryba po Grecku (Polish Greek-Style Fish) is among a totally wonderful initially Polish meal which, as a custom in numerous Polish households, is a sure hit on the Christmas Eve table.
Exactly what is intriguing, the Polish Greek-style fish is typically consumed cold, although this is not a rule. This distinct Polish food is a little sweet and rather fragrant.
Ingredients
� 1/2 cup of shredded carrots� 1/2 cup finely chopped parsley stems
� 1 lb. sole fillets
� 3-4 cloves of garlic
� 1 large onion, peeled & thinly sliced
� 1/2 cup diced celery
� Cornmeal
� 1/4 cup extra-virgin olive oil
� 1/4 cup chopped fresh parsley
� 2 Tbsp. chopped fresh dill
� Lemon wedges for garnish
� 1 1/2 cups of ripe tomato pur�e
� 1 tsp. sweet paprika
� 1 shot of dry white wine
� Salt and pepper to taste
Directions
1. If making use of frozen fillets, thaw over night in your refrigerator, otherwise rinse and pat-dry then brush olive oil on both sides of fish and season with salt and pepper.2. Place back in your refrigerator while you're making the sauce.
3. Place a big frying pan on your stove over medium-high heat and include the olive oil, onions, garlic, celery, carrot and parsley stems and sweat the veggies for about 5-6 minutes.
4. Now include the wine, paprika and tomato puree, salt and pepper and bring back to a boil then simmer for 20-25 minutes or up until the sauce is thick.
5. Change seasoning with salt and pepper, stir in parsley and dill and reserve.
6. Take your fish out of the refrigerator and enable to come back to space temperature level.
7. Heat a huge non-stick frying pan on your stove-top over medium-high heat.
8. Place about 1 1/2 cups of cornmeal in a plate and dredge both sides of the fish then sprinkle some oil in your pan and place your fish in the frying pan (fry in batches) and fry for about 2-3 minutes a side or up until a little golden.
9. Eliminate the fillets and reserve on paper-lined plate.