|Serves:||4 / 6|
|6 lb||whole carp|
|3 Tbsp||cooking oil|
|1 small||onion, finely chopped|
|1/2 c||sour cream, room temperature|
|1 small||onion, thinly sliced|
|4 or 5||parsley stems|
|washed bones, heads and fish tails|
|water to cover|
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
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.
Stir in paprika and 1 cup fish stock.
Simmer 10 minutes, then take pan off the heat and let it cool to lukewarm.
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)