Christmas Fish

Are you curious about the recipe for "Christmas Fish?" Here is how we make it:

Žuvis su Pomidorais, or "Christmas Fish"

1/4 ounce dry Porcini mushrooms

1-1/4 cups water

2 tablespoons canola oil

2 tablespoons butter

2 pounds yellow onions, sliced into rings

5 to 6 ounces carrots, peeled and coarsely grated

3 ounces celery, coarsely grated

2 tablespoons tomato paste

24 ounces tomato ketchup

1 to 2 teaspoons Dijon mustard (to taste)

2 bay leaves

1/2 to 1 teaspoon paprika (to taste)

8 peppercorns

1/4 cup flat-leaf parsley, minced very fine

1/4 cup dry, white wine

2 to 3 teaspoons lemon juice (to taste)

3 to 4 tablespoons dill pickle brine (or cider vinegar)

1 cup flour, sifted

1 teaspoon salt

1/2 teaspoon ground black pepper

32 ounces firm white fish (Whitefish, Sole, or Orange Roughy)

1/4 cup canola oil

1/2 cup flat-leaf parsley leaves, minced

Cover the dry mushrooms with 1-1/4 cups water in a glass measuring cup. Microwave for about 1-1/2 minutes; then let the mushrooms soak in the water for about 30 minutes. Strain the soaking liquid through a coffee filter; reserve 3/4 cup liquid. Chop the mushrooms finely.

In a large skillet, heat the canola oil and butter. Sauté the onions, carrots, and celery until onions are translucent and softened, about 10 to 15 minutes.

Add tomato paste, ketchup, 1 teaspoon Dijon mustard, bay leaves, 1/2 teaspoon paprika, peppercorns, chopped, chopped mushrooms, and parsley. Add the white wine; scrape up any browned bits from the pan. Sauté, stirring often, for about 2 to 3 minutes.

Add 2 teaspoon lemon juice, reserved 3/4 cup mushroom liquid, and 3 tablespoons dill pickle brine to the pan. Simmer slowly for about 20 to 25 minutes, stirring often, or until the mixture thickens. Taste to determine whether the sauce needs more Dijon mustard, paprika, lemon juice, and/or dill pickle brine (or cider vinegar). Cool the sauce. While the sauce cools, prepare the fish.

Mix the flour, salt, and pepper. Dredge the fish fillets in the flour mixture and shake off excess. 

In a large sauteuse pan, heat the canola oil (there should be about one-half inch of oil in the pan). Brown the fish fillets. When the fish fillets are browned, transfer to several layers of paper towel to drain the excess oil.

Assemble the dish in a 3-quart, glass serving dish. Spread a layer of the onion/tomato sauce mixture on the bottom of the dish, followed by a layer of the fish, then a layer of the onion/tomato sauce, then fish, with the top layer of the onion/tomato sauce. Cover tightly with plastic wrap and refrigerate overnight. 

Serve at room temperature. Just before serving, sprinkle with freshly snipped parsley leaves.