ryba po tatarsku
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Meanwhile, grate 4 onions, place in sieve, and press down with wooden thumper or spoon to extract all the juice. Melt 1/2 stick butter in large skillet with a tight-fitting lid, place the fillets in the butter, drench with onion juice, (discard onion pulp left in sieve) and simmer on very low heat covered about 15 minutes.
Add 2 cups fork-blended sour cream and simmer 10 minutes longer or until fish is tender. Transfer fish to warm platter. To sauce, add 1 thinly sliced lemon (with rind and seeds removed), 1 teaspoon capers and 6-10 thinly sliced olives. Bring sauce to boil, salt & pepper to taste, and pour over fish on platter.
Serve with mashed or boiled potatoes and a non-creamed salad.
wegorz smazony
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Cut 2-2 1/2 lbs. cleaned, skinned eel into 2-3 inch pieces. Rinse well. Pat dry, sprinkle with salt, dredge in flour, dip in beaten eggs, and roll in bread crumbs and brown in 4 Tablespoons hot oil.
Reduce heat and cook until done. On serving platter decorate with lemon wedges and sprigs of parsley.
Serve with potatoes and tartar sauce.
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losos z wody
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Place 1 1/2-2 lbs. fresh salmon fillets in 6 cups hot broth and simmer on low heat for about 30 minutes. Remove to serving platter, sprinkle with lemon juice and drench with melted butter.
For an elegant effect, surround the salmon, with boiled potatoes, finely chopped hard-boiled eggs, salted, peppered, and garnished with chopped dill, and radish roses. Serve fresh mushroom sauce in gravy boat.
okon smazony
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Salt 1 hour before frying, sprinkle lightly with fish seasoning, and apply one of the following coatings before frying: Simply dredge in flour and shake off excess, then fry until golden in 1/4 inch hot oil. Since the flour gives only a thin coating, cooking time will be shorter than in the following method:
Dredge in flour, dip in beaten eggs (to which a Tablespoon of beer may be added), roll in fine bread crumbs or a combination of flour and bread crumbs, and fry as above to a crusty golden brown.
Creamy horseradish & mayonnaise sauce will perk up the flavor of your fried perch. Simply fork-blend 3/4 cup mayonnaise with a heaping Tablespoon of prepared horseradish (non-creamed variety), season with salt, sugar, and lemon juice to taste and add 1-2 Tablespoons of finely chopped chives.
Recipe For Polish Salmon Rolls
losos z rusztu
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Slice 2 lbs. whole, cleaned salmon into 3/4 inch steaks, sprinkle with salt and refrigerate for 1 hour.
Brush salmon steaks with butter and place on oil-brushed charcoal grill, far enough away from the hot embers so they do not get scorched. Grill about 10 minutes, then turn over and grill until done. The fish flakes easily when done. Do not overcook. Baste with butter a few times during cooking.
On platter sprinkle salmon steaks with melted butter and decorate with lemon wedges. Serve with french fries, lettuce & vinaigrette salad, and preferably homemade tartar sauce.
Note: You can also place salmon steaks on a rack and broil them in your oven.
Recipe For Polish Salmon Rolls
Polish cooks use Norwegian salmon in many different ways. This is particularly nice and different way to serve salmon. It should be made the day before you intend to serve it so that it has time to chill properly and set so you can cut it into nice serving sized pieces.
The dish is versatile. Depending on how big a roll you make, you can use it as a main course serving or as an appetizer.
Ingredients:
2 pounds of salmon slices
6 boiled eggs
1 pound ricotta cheese
dill
chives
pepper
Fresh Lemon
6 boiled eggs
1 pound ricotta cheese
dill
chives
pepper
Fresh Lemon
Preparation:
You can use salmon that comes packaged as slices, or you can use a filet and slice it to the thickness that you want. If the slices are too thin for you, just double them up. Spread the salmon slices on foil or baking paper. Overlap the pieces so that you make a "sheet" on which you can spread the filling. Usually the sheet is about 3/8 inch thick.
Finely chop the eggs, dill and chives. You will be making a filling by mixing these with the ricotta cheese. Adjust the amount of each that you add to the cheese to suit your tastes.
Mix the chopped items with the cheese. And spice it to taste with pepper. You might also add some salt, if you wish.
Delicately spread the mixture on the salmon.
Once it is evenly spread, roll the salmon. Then place the roll in the refrigerator to chill so that you can cut it easily just before you serve it.
When you are ready to serve, cut it into pieces about 1/2 inch thick.
Slice the fresh lemon, remove some of the pulp and put the lemon rind with some pulp over the top of each slice. The picture above shows you how it is done.
Serve with a cruet lemon juice for those who want more.
pstragi na niebiesko
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Gut 4 roughly 1/2 lb. rainbow trouts, leaving heads attached and taking care not to rub off slime on skin. For best results, trout should be freshly killed. With a large needle and strong thread, sew tail of each to gill so that trout forms a circle.
Cook 1/2 portion soup greens with several peppercorns and 1 bay leaf in 4 cups salted water until vegetables are tender. Strain, discarding vegetables, add 1 cup wine vinegar.
Place fish into this acidulated stock and simmer gently 8-10 minutes. Remove fish and let cool on rack, then chill in fridge. Turn out on lettuce lined platter and dress with mayonnaise or serve it on the side.
sandacz smazony panierowany
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Salt a 2 1/2 lb. walleye cut into 1-1 1/2 inch pieces or 1 1/2 lbs. walleye fillets and refrigerate for 1 hour.
Dredge in flour, dip in beaten eggs and roll in a mixture of 1 part fine bread crumbs and 1 part flour. Press in breading and fry in 1/4 inch hot oil on all sides until golden then transfer to baking dish, dot with butter, cover, and keep in 300 degree Fahrenheit oven for 20 minutes.
Serve with prepared horseradish or cold horseradish sauce, boiled potatoes and stewed sauerkraut.
szczupak smazony
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Cut 2 small cleaned pikes weighing not more than 1 1/2 lbs. each into 1 inch pieces, sprinkle with salt & pepper, dredge in flour, and fry in 1 Tablespoon of oil and 2 Tablespoons of butter until nicely browned on all sides.
Reduce heat and simmer until fully cooked. When fish has browned, instead of simmering in skillet, you can transfer it to baking dish with the pan drippings and finish it up in the oven.
Present fish on platter with lemon slices and serve with potato balls and sauerkraut salad.
pstragi z wody
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Clean 2-2 1/2 lbs. rainbow trout, but leave the heads attached. Cook the fish in hot broth on low heat about 30 minutes. The broth should barely simmer. Gently transfer fish to serving platter.
Place a sprig of parsley in each mouth, drench fish with melted butter, garnish with a little chopped parsley, and surround with lemon wedges plus about 3 finely chopped hard-cooked eggs, salted and peppered, on the side.
swiezy sledz marynowany
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Line a cookery bowl with a thin layer of salt, add 1 lb. fresh herring fillet and cover with more salt, turning to make sure every surface is coated. (About 1/2 cup salt is needed for this recipe.) Cover and keep at room temperature for several hours or overnight.
Next day rinse fillets and dry on absorbent paper. In pot, combine 1 cup water, 6-8 peppercorns, 3 grains allspice, 1 bay leaf, 1/2 teaspoon mustard seeds and 1 teaspoon sugar. Bring to boil and simmer 3 minutes. Add 1 cup 6% vinegar and bring to boil. Switch off heat, cover, and let stand until cool.
Through sieve, dust herring fillets with flour and fry in several Tablespoons oil until golden on both sides. Transfer to casserole or glass or crockery bowl or container with tight fitting lid. In pan drippings, sauté 1 thinly sliced onion and 1 small thinly sliced carrot until tender, then pour over herring. Drench with cold marinade, cover and refrigerate, at least overnight before serving. They will be even tastier after longer marinating.
Note: Fish fillets other than herring may be prepared the same way.
Next day rinse fillets and dry on absorbent paper. In pot, combine 1 cup water, 6-8 peppercorns, 3 grains allspice, 1 bay leaf, 1/2 teaspoon mustard seeds and 1 teaspoon sugar. Bring to boil and simmer 3 minutes. Add 1 cup 6% vinegar and bring to boil. Switch off heat, cover, and let stand until cool.
Through sieve, dust herring fillets with flour and fry in several Tablespoons oil until golden on both sides. Transfer to casserole or glass or crockery bowl or container with tight fitting lid. In pan drippings, sauté 1 thinly sliced onion and 1 small thinly sliced carrot until tender, then pour over herring. Drench with cold marinade, cover and refrigerate, at least overnight before serving. They will be even tastier after longer marinating.
Note: Fish fillets other than herring may be prepared the same way.
sledz w smietanie
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Cut 4 soaked, filleted herring into 2 inch pieces and arrange on serving dish. Sprinkle each with a little (about 1/2 teaspoon) lemon juice and top with wafer-thin onion slices.
Fork-blend 1 cup of sour cream with 1 teaspoon powdered sugar and pour over herring. Refrigerate at least 1 hour before serving.
Optional: Just before serving, dust with paprika.
Fork-blend 1 cup of sour cream with 1 teaspoon powdered sugar and pour over herring. Refrigerate at least 1 hour before serving.
Optional: Just before serving, dust with paprika.
Trout Saute
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pstragi saute
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Transfer to baking dish, dot with butter, cover, and bake in 350 degree Fahrenheit oven 10-15 minutes. Serve on platter surrounded by dilled, buttered new potatoes and lemon wedges. Tomato salad makes a nice, fresh accompaniment.
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