Pollock with egg sauce
1 lb fish fillets Pollock (or Cod, or other white meat fish)
1 cup flour
4 tbsp vegetable oil
4-5 medium potatoes
Fish spices, salt, ground pepper on taste
2 hardboiled eggs
3 tbsp Mayonnaise
1 tbsp sour cream
2 tbsp butter or margarine
2 cup milk
1 large onion
Cut fillets into 2”-3” length pieces, roll them in flour evenly all around, and fry with the vegetable oil until a mild, thin crust appears.
Peel and wash potatoes, cut into very thin slices.
Grease an oven-safe wide dish with butter or margarine, and sprinkle with flour.
Put layers potatoes and fish in this dish.
Grate the eggs and the onions, mix all of the ingredients for the sauce together.
Note: you can cover the prepared fish and potatoes until the half the height of the stack.
Pour this mix over the fish and potatoes layers.
Pre-heat an oven to 350-380 F(170-200 C), and place the dish in the oven.
Cook for 30 minutes.
Note: If you put too much sauce on the dish, do not cover it with a lid.
If there is not enough sauce, slowly add hot water, and cover with a lid.
Serve immediately in the same dish.