Dinner Party · Polish
Ryba po Grecku
Pan-fried white fish topped with a generous mound of slow-stewed, aromatic carrots, parsley root, and tomato.
Why This Works
The sweetness of the root vegetables balances the delicate flakiness of the fish beautifully.
The Upgrade
Add a pinch of cinnamon for a more exotic, traditional Polish-Greek flare.
Chef's Secret
Michelin TechniqueLet the dish sit for at least an hour before serving; the flavors meld perfectly at room temperature.
Ingredients
Total time including resting: 45 min
Directions
Pan-fry the cod in a little oil until golden and just cooked through; remove.
10 minIn the same pan, sauté onions until soft.
5 minAdd grated carrots and parsley root, cooking until they begin to wilt.
10 minStir in the tomato paste and a splash of water.
2 minSimmer the vegetables until they become a jam-like consistency.
10 minSeason with salt and pepper.
2 minPour the vegetable mixture over the fish.
6 minWine Pairing
Dry Rosé
Rosé
The BottleChateau d'Esclans Whispering Angel
The tomato and aromatic root vegetables create a sweet and savory base that pairs perfectly with the red fruit profile of a dry Rosé. Its refreshing acidity balances the cooked vegetable sweetness.
Nutrition per Serving
310
calories
26g
protein
18g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed Buckwheat
Boil buckwheat until tender to provide a mild, nutty base that balances the vegetable-heavy tomato topping.
Ingredients
Directions
Rinse buckwheat under cold water until the water runs clear.
Combine buckwheat, water, and salt in a medium saucepan.
Bring to a rapid boil, then immediately reduce heat to the lowest setting.
Cover tightly and simmer for 15 minutes until liquid is fully absorbed.
Remove from heat and let rest, covered, for 5 minutes.
Fluff with a fork, fold in the butter, and serve warm.
Side Dish
Dill Pickles
Serve cold, crunchy dill pickles to add a sharp, acidic contrast to the stewed root vegetables.
Ingredients
Directions
Slice cucumbers into uniform 1/4-inch rounds.
In a small saucepan, combine vinegar, water, salt, and sugar; bring to a simmer until dissolved.
Pack cucumber slices, dill, garlic, and mustard seeds into a heat-safe glass jar.
Pour the hot brine over the cucumbers, ensuring they are fully submerged.
Allow the jar to cool to room temperature on the counter.
Seal and refrigerate for at least 30 minutes before serving crisp and cold.
Member Reviews
How did it turn out?
Rate this recipe
Great recipe — took me about 10 minutes longer than listed but worth it.
Great recipe — took me about 10 minutes longer than listed but worth it.