This is a fish pie style dish is served at Christmas in Poland but is a good meal any time. Watch this recipe being made in the Allrecipes Polish Fish with Root Vegetables. You can use whatever white fish you prefer.
200g plain flour
2 eggs, whisked
sea salt and freshly ground black pepper, to taste
1kg white fish fillets, cut into 5cm pieces
1 cup (250ml) vegetable oil
2 onions, sliced into half moons
1 large parsnip, peeled and grated
3 carrots, peeled and grated
1/2 celery root, peeled and grated
4 tablespoons tomato puree
1 cup (250ml) water
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Place the flour and eggs in separate shallow bowls. Season the eggs with salt and pepper. Dip a piece of fish in the egg, then coat with the flour. Repeat with all pieces of fish.
Heat 200ml of the oil in a frying pan on medium heat. Once the oil is hot add the fish and fry on both sides until golden (you may have to do this in batches). Remove the fish from the frying pan and set aside.
In a clean frying frying pan, heat the remaining oil and fry the onions until translucent. Add the parsnip, carrots and celery root then stir well. Add the water, salt and pepper then cover and simmer on low heat for 30 minutes. Check and add more water if the mixture becomes too dry.
Stir the tomato puree into the vegetable mixture and simmer for an additional 5 minutes.
In a round serving dish, about 23cm in diameter, place alternating layers of the vegetables and fish, starting and ending with the vegetables. Serve while still hot.