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polish ravioli - fried version. roll out the dough and stamp out 4 inch circles. mince up some onions and saute them in butter, dry mustard, s/p. lightly poach the cod in beer or water, pat the fish dry w/ paper towels and build the pierogies. fry them quick and hot. for the sauce just mix up some grey pupon, little sour cream, red hot, and dry chinese mustard. for the saute version - same pierogi w/ a white sauce - fry up some onions and put aside. make up a rue w/ flour and butter add salt and lots of fresh ground pepper and adobo spice. add chicken stock, milk, sour cream, onion slices, and reduce for a few minutes. pull from heat and add parmasan cheese. good to go. next time i'm going to add pancetta or thick cut bacon to the sauce
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