ReceptnaptárPike-Perch with Rice
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Ingredients
Method
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- Salt the cleaned fish well, and let it sit for 1 hour.
- Grease a heatproof dish thickly with butter, sprinkle with paprika, and place the fish in the center.
- Meanwhile, prepare the braised rice: sauté the rice in butter, pour in the broth, and simmer, covered, for about 15-18 minutes, until tender and the liquid is absorbed.
- Arrange the cooked rice evenly on both sides of the fish, and divide the cooked green peas into three small mounds.
- Top each mound of peas with a pinch of the finely chopped, blanched red pepper.
- Spoon 6-7 tablespoons of sour cream over the fish.
- Roast in a 190°C oven for about 45 minutes.
- Meanwhile, cook the cauliflower in salted water, drain, and sprinkle with butter-toasted breadcrumbs.
- Serve the fish hot, in its roasting dish, garnished with the cauliflower.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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