Pike-Perch Chambord Style

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Method

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1. Combine the trimmed-off fish scraps thoroughly with the milk-soaked, squeezed-out bread roll, the butter, the eggs, and salt, then pass through a sieve to get a smooth paste.
2. Stir in the finely chopped button mushrooms sautéed in butter.
3. Grease a roasting pan thickly with butter, and place the salted fillets in it with the side the flesh was trimmed from facing up.
4. Spread the fish-and-mushroom paste evenly over the top of the fillets.
5. Sprinkle with a little breadcrumbs, and dot with a few knobs of butter.
6. Roast in a hot (220°C) oven for 10-12 minutes, until the topping sets, turns lightly golden, and the fish is cooked through. ⏱ Timer: 10 min
7. Cut into slices and arrange on a platter.
8. Serve with Béarnaise or hollandaise sauce.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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