fish paprikash
(2 ratings)
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
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6 lbwhole carp
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salt
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3 Tbspcooking oil
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1 smonion, finely chopped
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1 tsppaprika
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1/2 csour cream, room temperature
- STOCK
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1 smonion, thinly sliced
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4 or 5parsley stems
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1 tspsalt
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washed bones, heads and fish tails
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water to cover
How To Make fish paprikash
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1Have 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.
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2Saute 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.
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3Blend 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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