All ingredients are needed, but their amounts must be tested and adjusted to the family taste. I am giving you the approximate to start with, then you refine them as you want:
- Some fish – could be fillets, could be a whole fish – I use the leftovers after the bbq or the campfire roast.. Last time I had about 1 kg of already cooked fish. It can be almost any type of fish, but not the fat kinds (i would not use salmon, nor eel; the fish need not have very strong taste of its own – the sauce will do the work)
- Lots of onion – I would us 5 onions for 1 kg of fish
- 3-4 mid size carrots
- 2-3 parsnips (pietruszka)
- a piece of seler (root celery..?)
- one leek (por)
- some tomato concentrate (I used a small tin, about 150 ml)
- lemon juice (about ½ of a lemon)
- 1 teaspoon of the mustard (any..)
- sugar (a table spoon -? to taste..)
- salt, pepper
- cut (or grate) all the veggies into small pieces; it is ok to keep them all together in one dish)
- if need be, fry the fish on HOT oil (can sprinkle some flour on the fish before putting it on to fry)
- set the fish aside (single layer in a shallow but not quite flat serving dish you will not miss for a few days)
- on the same frying pan fry the veggies and then add a bit of water, cover, and cook slowly, until soft – do not overcook!
- stir occasionally
- add tomato concentrate, mustard, lemon juice and sugar, and stir so all is well mixed
- salt, pepper
- the result should be sweet/sour, somewhat spicy – and like a very thick soup
- when you like the taste and the texture of the sauce, pour it over the fish – there should be enough of the sauce to completely cover the fish!
- cover (foil?) and let is sit on the cool place for at least a day – better for a few days in the fridge.
- before serving you can dress it up with some green stuff – parsley?
