William Penn Life, 2005 (40. évfolyam, 1-12. szám)

2005-05-01 / 5. szám

The Hungarian Kitchen

piece offish. Flounder, Dover sole, halibut and haddock are good examples of a fish fillet. A fish steak is a cross-cut section of a large dressed fish usually 5/8-inch to one-inch thick. Salmon, cod, swordfish and mako shark come in steaks.

If you're a fisherman and catch your own fish, the fish needs to be gutted, washed and iced down or refrigerated. Proper cleaning and refrigeration makes for a better product when cooking fish.

Here are a few more terms you should look for when buying fish. Fresh means the fish was gutted, cleaned and iced before being sold. Frozen fish is usually processed, packaged, then sold in your supermarket freezer. Fresh frozen fish comes in fillets or steaks then immediately frozen. You can also buy raw

frozen fish, but make sure it's wrapped tight with no odor or leakage from the package. We all are familiar with canned fish with the most popular being tuna and salmon.

Fish is an excellent source of protein, B complex vitamins and minerals, including calcium, iron, potassium and phosphorus. It is also low in sodium content and calories. Fish can be baked, broiled, fried, grilled, steamed and poached.

Because a fish has very little connective tissue, it cooks very quickly. If you're using a thermometer to temp fish, it should be done at 145 degrees.

Cooked fish is opaque in color with milky white juices flowing out when pierced with a fork. Undercooked fish is clear or translucent with watery juices running from it. Overcooked fish is very dry and falls apart very

easily with little or no juice.

Bay Leaf, paprika, parsley, dill, fennel, rosemary, saffron, savory, thyme and tarragon all go very well and add extra flavor to fish when used as a garnish or in the cooking process.

The trivia answer is salmon. They are anadromous, meaning they migrate from where they live in the ocean (saltwater) to swim upstream to spawn in freshwater. Salmon is a good source of protein, vitamin A, B vitamins and Omega 3 oils which are healthy for us.

Enjoy the recipes. See you in Detroit.

Jé MW*?.

föszcL&ée* o*fa

Hungarian Fried Fish

I Vi lbs. of fish fillets

1 small can evaporated milk

2 large eggs, beaten

I Vi cups instant potato flakes Vi cup all purpose flour Vi tablespoon Hungarian paprika Vi teaspoon kosher salt Vi teaspoon white pepper

1 teaspoon granulated garlic

2 cups canola oil Fresh chopped parsley Lemon wedges for garnish Tartar Sauce

In a shallow bowl combine the flour and spices blending well. In a mixing bowl, combine the eggs and evaporated milk. In a third dish, pour the potato flakes. Dredge each piece of fish in the flour, then the egg wash and finally the potato flakes. Heat the canola oil in a black iron skillet Fry the fish a few minutes on each side until golden brown. Garnish with parsley and serve with lemon wedges and tartar sauce. Serve your guests.

Baked Fish

V* stick of butter Dash of white wine I cup grated swiss cheese

I lb. of fish fillets Vi cup of bread crumbs Vi teaspoon garlic powder Vi teaspoon Hungarian sweet paprika

1 teaspoon fresh chopped parsley 'A cup of butter

Salt and pepper to taste Lemon wedges for garnish.

In a long glass baking dish, put butter and white wine. Place in an oven at 400 degrees to melt butter. Lay the fish fillets in the baking dish covering the entire dish. Mix the cheese, bread crumbs, garlic, paprika and parsley and top the fish fillets. Bake for 10 minutes or until fish flakes apart with a fork. Squeeze fresh lemon juice over the fish and serve your guests.

Lake Balaton Fish Soup

2 cups celery, diced

V* cup green & red peppers diced Vi cup red onion diced I cup carrots grated Vi Hungarian banana pepper minced

'A cup bacon fat I tablespoon Hungarian sweet paprika

I teaspoon kosher salt 5 lbs. of boned white fish cut into 2-inch pieces (Striped Bass, Carp, Pike)

12 cups spring water 3 tablespoons red wine vinegar 3 bay leaves Vi teaspoon marjoram I Vi cups sour cream Salt & pepper to taste

In a small soup pot, sauté all the vegetables in the bacon fat until they are soft Stir in the sweet paprika and the salt. Put all the cut fish pieces over the vegetables and sprinkle with salt and pepper. Add the water, vinegar, bay leaves and marjoram. Make sure the liquid just covers the top of the fish. Bring liquid to a boil then reduce to a simmer. Shake the soup pot but do not stir soup with a spoon. Simmer for 20 minutes or until the fish flakes apart Strain the fish from the broth and place into a serving vessel. Pour the broth over the fish saving a Vi cup. Mix the sour cream with the half cup of broth in a sauce bowl or gravy boat. Serve this along side the soup. Recipe serves 10.

1 I

William Penn Life, May 2005