ReceptnaptárStuffed pike-perch or pike
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Ingredients
Method
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- Cut the fish along the back and carefully remove the flesh together with the bones, keeping the skin in one piece.
- Carefully remove the bones from the flesh.
- Mince the flesh together with a bread roll soaked in milk and squeezed out.
- Beat the butter until fluffy, then add the minced fish, the eggs, parsley, grated onion, salt and pepper.
- Fill the fish skin with the stuffing and sew it up carefully.
- Poach gently in salted, vinegary liquid (water, vinegar, onion, vegetables, bay leaf, pepper) for 30-35 minutes.
- Lift it out carefully (it helps to lift it on a strainer plate or baking paper so it doesn't break) and leave to cool.
- Serve in slices, garnished with mayonnaise or tartare sauce if you like.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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More hungarian ideas
- Zander (or other fine white fish) with hollandaise sauce
- Baked carp on a bed of vegetables
- Szeged-style fisherman's soup (halászlé)
- Mixed fish paprikash
- Herring salad with mustard dressing
- Spiced marinated herring
- Herring spread for bread
- Fish salad with mayonnaise
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