William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-08-01 / 8. szám
Fogas Jóasszony Módra (Zander Fillets) I whole Zander (Perch) about 4 pounds 8 ounces button mushrooms 4 ounces white onion A bunch fresh parsley A cup butter melted 3A cup dry white wine 'A teaspoon white pepper Salt to taste I cup light cream Prepare the fish by gutting and scaling the fillets. Cut the two fillets into eight equal pieces. Make a simple fish stock by boiling the head, bones and body in I 'A cups of water with a 'A tablespoon of salt for 30 minutes, then strain and reserve for further use. Wash and dry the mushrooms, then slice very thin. Chop the parsley and mince the onion. Season the pieces of Zander with salt and white pepper, then place in a baking dish that is greased with a little butter. Mix the white wine, half the fish stock, mushrooms, onion, parsley and white pepper together and pour into the baking dish. Cover with foil or baking parchment cated in Somogy County and the Competition of Royal Chefs at Nagyszakácsi during August. The winner of the Royal Chef contest earns the title "Royal Chef of the Year." With all that Transdanubia offers in the way of events and culinary delights, it is no surprise many people include this area in their travel plans when visiting Hungary. Please enjoy the selected recipes from this region and have a wonderful month. Trivia answer: The three most popular fish in Hungary are Carp, Catfish, and Pike/Perch. The world record for Carp is 101 pounds caught in Hungary in June 2013. and bake in a preheated 350°F oven for 30 minutes until the fish is done. Remove the fish from the pan and place on a serving platter. Add the remaining fish stock and light cream to the baking dish and heat on the stovetop bringing to a boil. Add the remaining butter, strain and pour over the fish pieces. Serve hot to your guests. Hal Paprikás (Paprika Fish) 2 pounds freshwater fish fillets 4 slices thick cut bacon, diced small 2 onions, diced small I teaspoon paprika I teaspoon salt Zi teaspoon white pepper I teaspoon lard Cut the fillets into equal pieces and season with salt and pepper. In a skillet, place the lard, bacon and onions, cooking until they are slightly brown. Add the paprika and fish, then add enough water to cover the fish. Cook slowly on stovetop until the liquids begin to boil, then reduce heat and simmer for another 15 minutes. Serve hot to your guests with a crispy rye bread. Lake Balaton Fish Soup 2 cups celery diced small I cup green & red peppers diced small A cup red onions diced small I cup carrots grated I'A Hungarian banana pepper minced 'A cup bacon fat I tablespoon Hungarian paprika I teaspoon salt 5 pounds whitefish, boned 12 cups spring water 3 tablespoons red wine vinegar 3 bay leaves IA cup marjoram cups sour cream Salt & white pepper to taste In a small soup pot, sauté all the vegetables in bacon fat until they are soft. Stir in the paprika and the one teaspoon of salt. Put all the fish over the vegetables and season with salt and pepper to taste. Add the water, vinegar, bay leaves and marjoram. Make sure the liquid covers the top of the fish. Bring to a boil, then reduce heat to a simmer. Do not stir the soup but shake the pot to mix things up. Simmer for 25 minutes until the fish flakes apart. Strain the fish William Penn Life 2
