Thursday, November 24, 2011

Poland: Poached Halibut in Cream Sauce & Baked Potato Patties

These are two fantastic recipes from Poland. I love potatoes in all shape and form, and this fish dish just sounded great - I simply had to try it. I couldn't find halibut, though, and used haddock instead. I guess you can use most types of white fish with firm flesh for this dish. The wine and bacon give a great flavor. If you can't find crème double for the sauce, just mix about equal amounts of sour cream and heavy cream together and whip this up. Not surprisingly, HubbyGrouch wasn't very excited when I told him what we were having for dinner. The prospect of a fish-and-potato dish did not please him at all. But in the end, he liked final outcome of the fish and potato patties. As you might have guessed, we are not celebrating Thanksgiving, but this dinner was sure worthy of a holiday. This post will also be linked to November's Cook Around the Globe roundup.

Six months ago: Chicken Wingettes and Drumettes with Apricot Glaze


Poached Halibut in Cream Sauce

1 small onion, diced
4 sprigs parsley (or 1-2 tsp minced parsley)
1 bay leaf
6-8 black peppercorns
150 ml white wine
4-5 slices bacon, acces fat removed
2 steaks of halibut (or other white fish fillets or steaks, e.g. haddock, pollock)
2 tsp all-purpose flour
1 tbsp soft unsalted butter
2-3 dashes paprika
120 ml crème double (or 60 ml light sour cream and 60 ml heavy cream), lightly whipped
1-2 tbsp grated parmesan

Place onion, parsley, bay leaf, pepper, and wine in a small sauce pan. Cover, bring to a boil, and simmer for 15 minutes. Let cool slightly. In the meantime, cook baking in a skillet until brown and crisp. Preheat oven to 360F. Place fish in a lightly greased oven dish, top with bacon. Carefully pour wine through a sieve into the dish around the fish. Bake fish for 12-15 minutes, until just opaque in the center. Set bacon aside. Prepare two pieces of aluminum foil large enough to hold the fish. Fold up the side to obtain dish-like trays. Place fish in aluminum trays. In a small sauce pan, mix together butter and flour. Whisk in wine and bring to a boil over medium-low heat, whisking constantly. Simmer for 3-4 minutes until thickened, stirring constantly. Season to taste with salt and paprika. Stir in crème double. Pour sauce over fish, sprinkle with parmesan. Broil in the oven (about 4-5 inches from grill) for 3-4 minutes until golden brown.

Baked Potato Patties

450 g Yukon Gold potatoes, peeled cut into 1-inch cubes
1-2 tbsp unsalted butter
1 small onion, chopped
3 tbsp light sour cream
2 egg yolks
25 g all-purpose flour
1 egg, lightly beaten
25 g bread crumbs

Boil potatoes in salted water until soft, about 15 minutes. Drain, mash, let cool for 5 minutes. In the meantime, melt butter over medium heat. Add onion and cook until translucent and softened, about 10 minutes. Preheat oven to 360F. Add onion, sour cream, egg yolks, salt, and pepper to potatoes. Mix well. Sift flour over potato mix, mix in well. Line a large rimmed baking sheet with parchment paper. With moist hands, form 12-16 balls. Flatten into patties of 6 cm diameter. Place on baking sheet. Brush with beaten egg and sprinkle with bread crumbs. Bake for about 30 minutes until golden brown.

1 comment:

  1. mmmm we love this . <3