ReceptnaptárFish Hash (Ragout)
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Ingredients
Method
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- Fry the pike-perch fillet in butter until golden on both sides, let cool, then cut into even cubes.
- Peel the shrimp, scald the truffle in the wine for a few minutes, and braise the button mushrooms in butter.
- Make a light roux from the 30 g butter and the flour, add the broth, and stir until smooth.
- Add the cream, season with salt and pepper, and simmer until it becomes a creamy sauce.
- Fold in the fish cubes, the shrimp, the truffle and the mushrooms, and warm through gently without boiling further, so the fish doesn't fall apart.
- Cut a round wreath (ring) shape out of the puff pastry sheets, and bake golden according to the package instructions.
- Place the baked pastry wreath on a platter, and pile the fish hash in the middle.
- Serve immediately.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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