fish paprikash

Name: Fish Paprikash
Prep time: 30 min
Cook time: 40 min
Yield: 4
Cuisine: Hungarian
Ingredients: 6 pound(s) whole carp; - salt; 3 tablespoon(s) cooking oil; 1 small onion, finely chopped; 1 teaspoon(s) paprika; 1/2 cup(s) sour cream, room temperature; STOCK; 1 small onion, thinly sliced; 4 or 5 - parsley stems; 1 teaspoon(s) salt; - washed bones, heads and fish tails; - water to cover

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This recipe was kindly donated by Chef Louis Szathmary, The Bakery Restaurant, Chicago, Illinois. Chef louis is a famed cook and writes a gourmet food column that is syndicated in well over 100 newspapers throughout the United States. Chef Louis notes that in his native Europe, this tradional Hungarian dish is prepared with a true gourmet fish, the carp. Reprinted with permission, Wisconsin DNR Recipe by: Vern Hacker, Fish Control Specialist Wisconsin DNR Bureau of Fish Management Stock photo

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(2 ratings)

yield 4 / 6

prep time 30 Min

cook time 40 Min

method Bake

Ingredients For fish paprikash

6 lb

whole carp
salt
3 Tbsp

cooking oil
1 sm

onion, finely chopped
1 tsp

paprika
1/2 c

sour cream, room temperature
STOCK
1 sm

onion, thinly sliced
4 or 5

parsley stems
1 tsp

salt
washed bones, heads and fish tails
water to cover

How To Make fish paprikash

1
Have the fish cleaned and filleted. Make the stock using enough water to cover and simmer 30 minutes uncovered. Strain. Wash and dry fillets, salt them lightly, and place in a lightly oiled baking dish.

2
Saute chopped onions in remaining oil. Stir in paprika and 1 cup fish stock. Simmer 10 minutes, then take pan off the heat and let it cool to lukewarm.
3
Blend some of the paprika mixture into the sour cream, then slowly pour back into the sauce. Taste for seasoning and consistency; if necessary, dilute sauce with more fish stock or water. Pour sour cream sauce over fillets, cover and bake 20 minutes in a 300 F oven. Serve with *Hungarian Galuska. (*Recipe on this site)
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