Roughly grate the carrots, parsley root and celery. Finely chop the onions and fry them briefly in oil, then add the vegetables. Stew until the onions are translucent. Add water, bay leaf and allspice grains, simmer for 20 minutes. Then add tomato paste and ketchup, mustard and sugar, season with salt and pepper. The sauce must not be too watery, if necessary skim off the liquid or allow it to boil or evaporate. Then keep the sauce warm. Wash the fish, pat dry, drizzle with lemon juice, lightly salt and pepper, turn in flour and fry on both sides in a pan. Take the fish out of the pan. Now place a layer of fish in the bottom of the bowl, spread the sauce on top of it, thick with your thumb, repeat the fish / sauce alternately in layers, and finish with the sauce on top. Immediately ready to serve. Delicious, cold or warm. Tip: - Use seawater fish such as hake, cod, Alaska pollock, etc. - Be sure to use oil for frying, as margarine or butter hardens after cooling and forms an unsightly layer on top. - The fish can of course also be cooked while the sauce is simmering. - Use a large bowl or several medium-sized ones. Since the layers are also decorative, a glass bowl won`t look bad. - Tastes best when it has been left to sit in the bowl for 1-2 hours. An old recipe that is prepared in different variations in Poland and is very popular, especially at Christmas time. My mother-in-law brought this recipe with her from eastern Poland after her culinary apprenticeship and has been cooking it in this form since then, to the delight of all of us. I`ve tried it a few times as well - it`s really simple and delicious.
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