Roast Stuffed Fish/Ryba Nadziewana Pieczona


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.


Step 1:
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.

Step 2:
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.

Step 3:
Preheat oven to 350°F. Grease the bottom of glass baking dish.

Step 4:
Melt 2 tsp. butter in saucepan. Place fillet rolls seam-side-down in baking dish with any extra stuffing. Pour melted butter over fish.

Step 5:
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.)

Step 6:
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.

Step 7:
Remove fish and extra stuffing to serving plate and serve hot.

Food: Roast Stuffed Fish/Ryba Nadziewana Pieczona

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