ReceptnaptárFish, Rác Style
Rác carp comes from the kitchen of the Serbs of Hungary, the Rác people, and it is a spectacular festive dish: the whole fish is studded with bacon and pepper, then baked on a bed of rice with sour cream. The fish fat seeps into the rice, so the side is at least as good as the carp itself. Bring it to the table in the dish it was baked in.
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Ingredients
Method
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- Score the cleaned carp on its sides, about 2 fingers apart.
- Salt each slit, then insert the blanched, thinly sliced green pepper and a thin strip of bacon into each.
- In a pan, fry the second batch of bacon slices until crisp, then let them cool.
- Lay the fried bacon in a heatproof dish.
- Meanwhile, sauté the rice in butter, pour in the broth, and simmer, covered, for about 15 minutes (until tender but not mushy).
- Layer the braised rice over the bacon, and drizzle with a few spoonfuls of sour cream.
- Place the prepared fish on top.
- Arrange small clusters of blanched pepper and halved tomato around the fish, and add a portion of rice alongside.
- Brush the whole thing with a few spoonfuls of sour cream, and dot with a few knobs of butter.
- Roast in a 190°C oven for about 30 minutes.
- Serve hot, in the dish it was roasted in.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Score the skin of the fish closely, so that the bacon and pepper work their way into the flesh and the fine bones soften.
- Choose a large, deep ovenproof dish, because the fish releases juices, and the rice needs them to keep from drying out.
- Do not overcook the rice: it absorbs the juices of the fish during baking, and if it is too soft it quickly turns mushy.
Frequently asked questions
Can it be made with fillets?
Yes, but the fish then bakes faster: laid on the bed of rice, the fillet is done in 20 minutes. A large whole carp is more impressive, however, and the fish stays juicier.
What fish can replace carp?
Catfish or zander are also good choices, as they have fewer bones. The baking time depends on the thickness of the fish, so check at the end that the flesh flakes apart.
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