Ryba po Grecku (Polish “Greek Style” Fish)

Ryba po grecku is a traditional Polish Christmas dish and not, as one may think, a Greek dish. It is unknown where the name of this dish came from, but it is assumed that it relates to the cooking method: delicate white fish fillet, fried until golden, coated in a generous layer of grated root vegetables (carrots, parsley, and celery roots), and covered with a thick layer of shredded vegetables, swimming in a thick sauce made of tomato paste.

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Ryba po Grecku (Polish “Greek Style” Fish)

Course Main Course

Cuisine European, Polish

Prep Time 40 minutes

Servings 4 people

Ingredients

 Ingredients

• 500 gr fish filets
• 1 egg
• 3 tbsp Flour
• 3-4 tbsp Oil
• 5 Carrots
• 1 parsnips
• ½ medium celery root 
• 1 ½ cups Onion 
• 1 tbsp Oil
• 1 tbsp Butter
• ½ cup vegetable broth
• 3 tbsp tomato paste
• 1 tsp Salt
• Sprinkle Pepper
• 3 Bay Leaves
• 6 allspice and peppercorns – whole
• 2 tsp paprika

US Customary – Metric

Instructions

How to Make Ryba po Grecku:

• Wash the fish filets, pat dry, and cut into smaller pieces. Sprinkle with salt and pepper.
• Break an egg into one dish, add a tablespoon of water, and scramble.
• Place flour in another dish.
• Heat oil in a non-stick frying pan.
• Dredge each piece of fish in egg and flour and sauté on medium until cooked and lightly brown. Remove and place on a paper towel.
• Peel the carrots, parsnip, and celery root and shred on the largest vegetable shredder.
• Chop the onion.
• Heat the oil and butter in a wide pan/deep frying pan and add peppercorns, allspice, and bay leaves, followed by the shredded vegetables and onions. Heat through.
• Add the broth, tomato sauce, salt and pepper, and paprika. Sauté until cooked, about 5-7 minutes. Don’t overcook, leave a bit of crunch in the veggies.
• Taste. Add a bit more salt, if needed.
• Once the veggies are cooked, create layers in a serving dish by placing about 1/3 of the veggie mixture first, then arrange fish pieces and cover with the rest of the veggie mixture.
• Cover with foil and let cool. Refrigerate until serving.
• Although this dish is served cold during Christmas, it does well and tastes great served as a hot entrée.

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