Preparation time Preparation time 90'
Number of portions Number of portions 2
Fish Fish Flounder
Dish category Dish category Dinner


  1. 2 cleaned whole flounders
  2. 120 g of halved brussel sprouts
  3. 200 g of cooked pot barley
  4. 1 large unpeeled onion
  5. 1 carrot, peeled and halved
  6. 4-5 cloves of garlic
  7. 8-10 lovage leaves
  8. 2 allspice berries
  9. 1-2 bay leaves
  10. 2 g of chopped dill
  11. 1 litre of water
  12. 1 teaspoon of cold-pressed colza oil

Soup with Brussels sprouts and pearl barley on roasted flounder with dill and lovage.

Zupa z brukselką i pęczakiem na pieczonej storni z koperkiem i lubczykiem.


Place the fish on a tray lined with baking paper and place in the oven. Bake at 200°C for approx. 8 minutes. Remove, cool and while using two forks, remove the meat from the fish. Leave the meat in a bowl for later and put all the "leftovers" into a pot together with the onion burnt over a gas. Add garlic, bay leaf, allspice and lovage. Pour in water and simmer for about 1 hour after boiling.

After that time, strain and leave the stock alone. In a heated frying pan with a little oil fry the Brussels sprouts until golden from the cut side. Transfer to a pot, pour in the stock, cook for about 5 minutes after boiling and add the carrots and parsley. Cook for another 4-5 minutes and when the vegetables are tender, turn off the gas.


Combine the fish , pearl barley, dill, cold pressed rapeseed oil and only now add salt and pepper to taste.



Recipe by Wit Szychowski. Check out my fanpage "Pan Tasak".

See also


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