ReceptnaptárCold Fish Slices
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Ingredients
Method
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- Cut the cleaned fish in half lengthwise, debone it, then tie it back into shape carefully with kitchen string.
- Salt it well, and let it sit for about 20-30 minutes.
- Meanwhile, prepare the poaching liquid: bring the water to a boil with the vegetables, onion, peppercorns, bay leaves, and vinegar, and cook for 10 minutes, until nicely tangy.
- Let the liquid cool slightly, then add the fish.
- Poach gently, at a bare simmer, for about 30 minutes.
- Let the fish cool completely in the poaching liquid.
- Carefully remove the fish, and chill it fully on ice or in the fridge.
- Slice and arrange on a platter, garnishing to taste.
- Serve with mustard sauce or mayonnaise.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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