ReceptnaptárFried Pike-Perch, French Style
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Ingredients
Method
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- Poach the cleaned fish in salted vegetable broth (carrot, celery, onion), gently simmering, for about 20-25 minutes.
- Remove, let cool, then flake off the flesh and carefully pick out all the bones.
- Meanwhile, boil the potatoes, peel them, and pass through a sieve or a potato ricer.
- Stir the egg yolks into the mashed potato, and season with salt and pepper.
- Make a light roux from the butter (cook the flour in it for a few minutes until pale), pour in the milk, and cook, stirring constantly, until smooth.
- Season with salt, nutmeg, and 4 tablespoons of Parmesan, and cook until you get a thick, béchamel-like sauce.
- Layer in a heatproof dish: a layer of fish, a layer of mashed potato, then pour the cheesy béchamel over the top.
- Sprinkle with the remaining Parmesan.
- Brown in a hot (220°C, grill setting) oven, about 15-20 minutes.
- Serve hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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