Fish Paprikash

Russ Myers Recipe

By Russ Myers Beegee1947

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


Recipe Rating:
 2 Ratings
Serves:
4 / 6
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

6 lb
whole carp
salt
3 Tbsp
cooking oil
1 small
onion, finely chopped
1 tsp
paprika
1/2 c
sour cream, room temperature
STOCK
1 small
onion, thinly sliced
4 or 5
parsley stems
1 tsp
salt
washed bones, heads and fish tails
water to cover

Directions

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)