Haddock and Beer Casserole

Name: Haddock and Beer Casserole (Łupacz po polsku)
Cuisine: Polish
Ingredients: 150 g/5 oz/2 cups wild mushrooms; 50 g/2 oz/¼ cup butter; 2 large onions, roughly chopped; 2 celery sticks, sliced; 2 carrots, sliced; 4 haddock steaks, about 185 g/6½ oz each; 300 ml/½ pint/1¼ cups light lager; 4 bay leaves; 25 g/1 oz/¼ cup plain (all-purpose) flour; 200 ml/7 fl oz/scant 1 cup double (heavy) cream; salt and ground black pepper, to taste; salt and ground black pepper, to taste; dill sprigs, to garnish

Łupacz po polsku

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

The earthy flavour of wild mushrooms perfectly complements the delicate taste of the haddock steaks and creamy sauce in this satisfying dish. Cooking it in beer ensures that the flesh is moist and makes a distinctive and delicious addition to the sauce.

Ingredients

150 g/5 oz/2 cups wild mushrooms
50

Europe
Poland
Fish course
Pescatarian
Eastern Europe

Method

Preheat the oven to 190°C/375°F/Gas 5. Brush the wild mushrooms to remove any grit and only wash the caps briefly if necessary. Dry with kitchen paper and chop them.
Melt 25g/1oz/2 tbsp butter in a flameproof casserole, then add the onions, mushrooms,