Roast Stuffed Fish/Ryba Nadziewana Pieczona
For this dish, most Polish cooks stuff a whole fish—usually a carp or other white fish.This simple version, using any white fish fillet (such as halibut or cod) is just as delicious.
– 4 to 6 skinned fish fillets
– 2 tsp. butter or margarine
– 1 tbsp. butter or margarine, softened
– 2 eggs, separated
– ½ lb. fresh mushrooms, sliced
– 4 or 5 tbsp. bread crumbs
– ½ tsp. salt
– ¼ tsp. pepper
– ½ c. half and half
– ½ c. sour cream
– ¼ tsp. salt.
In a mixing bowl, cream together butter and egg yolks with a fork. In another bowl, beat the egg whites with an egg beater or fork until foamy and add to yolks. Mix in mushrooms, bread crumbs, salt, and pepper.
Place some stuffing in the center of each fillet, dividing it evenly among the fillets. Roll up fillets and use toothpicks to hold in place.
Preheat oven to 350°F. Grease the bottom of glass baking dish.
Melt 2 tsp. butter in saucepan. Place fillet rolls seam-side-down in baking dish with any extra stuffing. Pour melted butter over fish.
Put dish on middle oven rack and bake uncovered 40 minutes, basting frequently with drippings from fish. (If liquid in dish dries up, sprinkle fish with water.)
Stir half and half into sour cream, a little at a time, until smooth. Add salt and mix well. Pour sauce over fish and bake 5 minutes longer.
Remove fish and extra stuffing to serving plate and serve hot.
Food: Roast Stuffed Fish/Ryba Nadziewana Pieczona