Polish Fish With Root Vegetables Recipes
SALMON WITH ROOT VEGETABLES
This cozy hash is loaded with protein and healthy fats that keep you going on busy days. We've been known to devour it at breakfast, lunch and dinner! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add potatoes, turnips and carrots. Combine 1/2 teaspoon salt, chili powder, 1/2 teaspoon pepper, cinnamon and cumin; sprinkle over vegetables. Cook, stirring frequently, until vegetables are tender, 15-20 minutes., Meanwhile, place salmon, skin side down, in a foil-lined 15x10x1-in. baking pan. Sprinkle with remaining salt and pepper. Bake 10 minutes. Preheat broiler; broil until fish just begins to flake easily, 2-5 minutes. Serve salmon with vegetables.
Nutrition Facts : Calories 417 calories, Fat 21g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 464mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic exchanges
POLISH FISH WITH ROOT VEGETABLES
A Christmas Eve favorite in Poland (ryba po grecku na wigilijny stól), this layered main dish is made with your preferred white fish and lots of winter vegetables. You can use almost any white fish here, such as cod, haddock, hake, tilapia, etc. [Recipe originally submitted to Allrecipes.pl]
Provided by Jola
Categories Polish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Place eggs and flour in 2 shallow bowls. Season eggs with salt and pepper. Dip fish pieces first in the beaten eggs, then dredge in the flour.
- Heat 3/4 cup vegetable oil in a deep skillet over medium heat until hot. Add fish in batches and fry on both sides until golden, 5 to 8 minutes per batch. Remove fish from skillet and set aside.
- Heat remaining 1/4 cup oil in a separate skillet and cook onions until soft and translucent, about 5 minutes. Add carrots, parsnip, and celeriac; mix well. Add water and season with salt and pepper. Cover and simmer on low heat until vegetables are soft, about 30 minutes. Check and add more water if mixture becomes too dry. Stir in tomato paste and simmer for 5 minutes more.
- Layer vegetables and fried fish in a 10-inch round serving dish, starting and ending with vegetables.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 25.6 g, Cholesterol 114.7 mg, Fat 17.2 g, Fiber 3.9 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 214.8 mg, Sugar 5.7 g
POLISH FISH WITH ROOT VEGETABLES
A Christmas Eve favorite in Poland (ryba po grecku na wigilijny stól), this layered main dish is made with your preferred white fish and lots of winter vegetables. You can use almost any white fish here, such as cod, haddock, hake, tilapia, etc. [Recipe originally submitted to Allrecipes.pl]
Provided by Jola
Categories Polish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Place eggs and flour in 2 shallow bowls. Season eggs with salt and pepper. Dip fish pieces first in the beaten eggs, then dredge in the flour.
- Heat 3/4 cup vegetable oil in a deep skillet over medium heat until hot. Add fish in batches and fry on both sides until golden, 5 to 8 minutes per batch. Remove fish from skillet and set aside.
- Heat remaining 1/4 cup oil in a separate skillet and cook onions until soft and translucent, about 5 minutes. Add carrots, parsnip, and celeriac; mix well. Add water and season with salt and pepper. Cover and simmer on low heat until vegetables are soft, about 30 minutes. Check and add more water if mixture becomes too dry. Stir in tomato paste and simmer for 5 minutes more.
- Layer vegetables and fried fish in a 10-inch round serving dish, starting and ending with vegetables.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 25.6 g, Cholesterol 114.7 mg, Fat 17.2 g, Fiber 3.9 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 214.8 mg, Sugar 5.7 g
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