500G fresh haddock fillets 2 tomatoes 60ml dry white wine 1 tsp flour 1 medium onion 1 tsp paprika 750g potatoes 1 tsp rock salt 20g butter 75g diced bacon 300ml sour cream
Skin and dice the fish fillets. Finely chop the onion and place in a non-metallic bowl with the fish and the white wine. Allow to marinate for 1 hour. Peel and slice the potatoes and layer them, as for hotpot, in a buttered oven-proof dish. Season as you layer, and finish off with the sliced tomatoes. Sprinkle the surface with flour and paprika and cook in a moderate oven (165-170°) until the potatoes start to soften. Remove from the oven, spread the marinated fish over the surface and top with the diced bacon. Return to a hot oven (185-190°) for 15 mins. Reduce the heat to 150-160°, pour over the sour cream and cook for 30 mins. Country of origin: Serbia