There are two cooking shows which I like among the few on TV. I value cooking journeys by Robert Makłowicz for the exoticism and conversational style. I also like Karol Okrasa’s cooking show because he visits forsaken corners of Poland and rejuvenates traditional recipes.
Today I propose a dish which comes from one of Karol Okrasa’s Masurian programmes. This dish combines the traditional taste of fish with unusual condiments which apparently do not go well together: sour cabbage, sweet honey, chilli pepper and garlic. There are no peas but the net result is amazing and extremely delicious.
Ingredients:
600g fillet of fish
500g of sauerkraut
300g of smoked fatback or smoked bacon
2 onions
1 chilli pepper
2 cloves of garlic
1 handful of dried cranberries
2 tablespoons of honey
1 lime
2 tablespoons of butter
3 tablespoons of minced parsley
3 tablespoons of olive oil
salt and pepper
Dice the smoked fatback or smoked bacon, put it into a big frying pan and fry lightly. Add the sliced onions, garlic and chilli pepper. Fry for a while. Cut the sauerkraut and put it into the frying pan. Mix everything and fry for 5 minutes. Add the dried cranberries, honey and lime peel. Fry for 10 minutes, mixing from time to time. At the end, add the lime juice, butter and spice it up with the pepper. Set thefrying aside, add the minced parsley and mix it in. Cover the casserole dish with some baking paper and dot it with olive oil. Arrange the fillets of fish with the skin facing down. Spice them up with salt and pepper. Cover the fish with the cabbage. Heat the oven up to 180 C and roast the fish for 35 minutes.
Enjoy your meal!