Traditional Silesian dinner. Beef roulade stuffed with pickle, sausage, bacon and mustard served with potato dumplings and red cabbage with bacon-fried. It is completed aromatic barbecue sauce.
Put two fish fillets through the mincer, add one egg, salt, pepper, two hard-boiled eggs cut into cubes and chopped parsley. Mix everything carefully. Tenderise the rest of the fillets, spread with stuffing and wrap up in foil. Bake in the oven for about 1 hour at 160°C.
Carp with spinach: remove bones from the cleaned carp and slice into sections. Season with salt and pepper, coat in flour and fry. Boil the pasta. Simmer the spinach in butter with a pinch of pepper and cinnamon. Place the carp into a pan or cast iron casserole dish, cover with the pasta and put the spinach on top.
Divide carp into pieces, rub with salt, leave for an hour in cool place. Prepare vegetable stock, add a bit of salt to taste and cook carp in it. You can add a few drops of lemon juice. Cook until tender on a low heat. Remove gently, place on platter, garnish with sliced vegetables, lemon and greens. Pour browned butter over the hot dish.
