Name: Babka z Ryb Morskich (Sea fish ‘babka’)
Yield: Serves Four
Cuisine: Poland
Ingredients: medium onions, 2, sliced; fish, ½ kg (1 lb), cleaned weight; a salt herring, filleted; salt and pepper; butter, 60 g (2 oz); chopped parsley, 1 tbs; eggs, 3, separated; soft breadcrumbs, ½ cup; capers, 1 tbs; sour cream, 175 ml (¾ cup)

Preparation info

Serves
Four

Difficulty
Easy

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.

Ingredients

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

Method

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