Prepared and Distributed by the Polonia Media Network

The Galloper is not particularly fond of seafood, so it is rare that he offers a fish recipe. The Lenten season is almost upon us, however, so he’ll swallow hard and start de-boning.

Our recipe is a version of one that appears in "American Food," a book by Evan Jones. Although it calls for pike, you might try substituting another fish of your choosing. Polish carp is truly excellent and would probably do well; unfortunately, American carp is generally regarded as a "dirty" fish and would hardly be appropriate.

POLISH AMERICAN STUFFED PIKE

Heat the oven until it reaches 450°. Rinse the fish and pat dry. Melt the 4 Tbsp. butter in a sauté pan. Add the onions and celery, cooking until just softened and the onions are transparent. Add the apples and mushrooms; cook for about 3 minutes more.

Remove the pan from the heat and stir in the bread crumbs, beaten egg and thyme. Salt and pepper to taste.

Stuff the mixture into the cavities of the fish. If you are using filets, place it between two filets as though making a sandwich. Dot the top of the fish with some softened butter. Again, season with salt and pepper.

Using a baking dish that is large enough to hold the fish without doubling it up, butter the dish. (Oil may also be used, if you prefer.)

Placed the stuffed fish in the baking dish and cover the whole thing with foil.

Bake the fish in the 450° oven for 30 minutes (or about 20 minutes for the filets.) Then, remove the foil and brown for another 5 to 7 minutes, but don’t overdo it or the fish could get dry.

While the fish is baking, prepare the sauce. Use the top part of a double-boiler over, but not touching, simmering water. (Naturally, if you do not have a double-boiler, just use a small pot over a slightly larger pot.) Place the egg yolks in the upper pot and beat. Stir in the sour cream and lemon juice. Beat until the sauce thickens and is of a smooth consistency. Salt to taste. Add enough paprika to make the sauce slightly pink. Just before serving, stir in the parsley.

To serve, cut the fish into four or five portions, topping each with some of the sauce. In the alternative, you can serve the fish as is and offer the sauce in a gravy boat at the table.

Smacznego!