ReceptnaptárCold poached fish with tartare sauce
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Ingredients
Method
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- Poach the fish in salted, vinegary liquid (water, salt, vinegar, onion, bay leaf, pepper) for 15-25 minutes depending on its size.
- When the flesh comes away from the bones easily, carefully lift it out of the liquid.
- Put it on a platter and scrape off any bits of onion.
- Leave it to cool completely, about 1-2 hours at room temperature, then put it in the fridge.
- Garnish with lemon slices and fresh green leaves.
- Serve the tartare sauce separately in a small bowl alongside.
- Serve cold.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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