Fraternity-Testvériség, 2009 (87. évfolyam, 1-3. szám)

2009-07-01 / 3. szám

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Drain grape leaves and let dry. Grind the catfish fillet. Mix with other ingredients for stuffing. Leave it in fridge for 10 minutes. Place two tbs. of stuffing on a leaf. Press it into a small sausage-like shape. Fold the ends. Then roll it up into a cigar shape.

Butter a casserole. Then line up filled grape rolls tightly. Pour on white wine and water. Add a few bay leaves, salt, and then sauté covered for 20 minutes.

Take out stuffed grape rolls, and gradually add cream mixed with flour to thicken sauce. Bring sauce to boil. Then add parsley and tarragon leaves. Place stuffed grape rolls in a flat pan, and pour sauce on top.

Enjoy! Jó étvágyat!

THE HUNGARIAN CHEF'S CORNER by Kathy A. Megyeri

Catfish rolled in grape leaves garnished with tarragon white wine sauce

To continue our award-winning cuisine offerings that began in the last issue of the Fraternity, we asked the Hungarian Embassy’s Chef Lazar Kovács to give us another favorite of his. If you remember, Chef Kovács hosts his own cooking show in Hungary and still services one of the finest restaurants in Budapest, Lázár’s, his namesake eating establishment which is located in one of the best districts in town, Rózsadomb. HR FA readers are fortunate that Chef Lázár continues to be so enthusiastic about sharing his ’’secrets of eating magic.” Not only is this famous chef so welcome and gracious, but he wants us to taste his favorites and then feel free to write him with questions, concerns, or requests. Hungarian cuisine is his life, and his desire is to make us all love the specialties he offers and then to share these delightful dishes with friends and family.

Catfish rolled in grape leaves

Ingredients for four (preparation time: 40 minutes)

For the stuffing:

10.58 oz. catfish fillet 1 small onion (finely chopped)

1 cup parsley (finely chopped)

2 cloves of garlic (finely minced)

1 tsp salt

1/2 tsp ground black pepper

2 egg yolks

1 egg white (whipped stiff)

2 cups dry white wine & 1 cup water

For the covering:

1 can grape leaves 12 bay leaves

For the sauce:

1 cup tarragon leaves (finely chopped)

1 cup parsley (finely chopped)

112 tsp salt

2 cups cream mixed with 1/3 cup flour

6 ALL 2009