Babka z Ryb Morskich

Sea fish ‘babka’

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

A babka is a traditional sort of cake mould, in which Poles confect their scrumptious and moist babkas. The drawing shows what it is like. A jelly mould of the same general shape will do just as well.

I recommend using whiting or haddock for this dish.


  • fish, ½ kg (1 lb), cleaned weight
  • a salt herring, filleted
  • butter</


Desalt the salt herring fillets as usual. Cut up the fresh fish into fairly small pieces and cook them gently in most of the butter, with the onions, until done. Then remove any bones and pass the fish, onion, herring fillets and capers through a mincer. Mix in with them the sour cream, egg yolks and parsley. Beat the egg whites stiff and fold them into the mixture, followed by the seasoning an