ReceptnaptárFish Paprikash
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Ingredients
Method
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- Salt the fish pieces, and let them sit in the fridge for 1.5 hours.
- Heat the lard in a saucepan, add the finely chopped onion, and sauté over medium heat for about 5 minutes, until translucent.
- Remove from the heat, and stir in the paprika.
- Return the pan to the heat, and place the salted fish pieces on top.
- Cover and braise over low heat for about 30 minutes; only shake the pan gently, don't stir, or the fish will fall apart.
- At the end, add a tablespoon of water and the sour cream (first mixed smooth with a little of the sauce).
- Bring briefly to a boil, and serve immediately, hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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