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.
Ingredients
– 4 to 6 skinned fish fillets
– 2 tsp. butter or margarine
Stuffing:
– 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
Sauce:
– ½ c. half and half
– ½ c. sour cream
Instructions
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.
Remove fish and extra stuffing to serving plate and serve hot.
