Zrazi eze Ribi

This mild-flavoured fish dish is popular in Poland where it is sometimes prepared with sole fillets instead of the haddock we have used here. Zrazi eze Ribi (scrazz is ribi) may be served with glazed carrots and lemon zoedges and a well-chilled

Riesling wine.

4 medium-sized onions, thinly sliced

4 eggs, stiffly beaten

6 oz. fresh breadcrumbs

8 fl. oz. milk

4 x

8 oz. haddock fillets

½ teaspoon salt

2 teaspoon black pepper

2 teaspoon dill seeds

3 oz. dried breadcrumbs sufficient vegetable oil for deep-frying

8 fl. oz. single cream

2 tablespoons chopped fresh dill

1 teaspoon black pepper grated rind of 1 orange

Place the onions, 3 eggs, the fresh bread-crumbs and milk in a large mixing bowl. Using a fork, stir the mixture together until all the ingredients are combined. Cover the bowl and place it in the refrigerator to chill for 1 hour.

Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).

Place the haddock on a floured working surface and sprinkle it with the salt, pepper and dill seeds.

Remove the bowl from the refrigerator and, using a metal spoon, divide the mixture into 8 pieces. With a flat-bladcd knife, spread the breadcrumb mixture over the haddock fillets.

Beat the remaining egg and place it in a shallow dish. Place the dried bread-crumbs in a second dish.

Dip each fillet in the egg, then in the breadcrumbs, shaking off any excess.

Fill a large deep-frying pan one-third full with vegetable oil. Place the pan over moderate heat and heat the oil until it reaches 350 F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns light brown in 55 seconds.

Using a slotted spoon, place 2 fillets in the oil and fry them for 5 minutes or until they are golden brown.

Using the slotted spoon, remove the fillets from the oil and drain them on kitchen paper towels. Place them on a warmed ovenproof serving dish and keep them warm while you fry and drain the remaining fillets in the same way.

Pour over the cream and sprinkle over the dill and pepper.

Place the dish in the oven for 15 to 20 minutes or until the cream begins to bubble.

Remove the dish from the oven and sprinkle over the grated orange rind.

Serve immediately.

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