Since we’re on the “foodies” topic of fish, lets take a look at this next recipe from the South-Western Hungary area. Interesting Hungarian recipe, another from the old cookbook to try. I’d be interested to know why many followers have heard of this one!
“Stuffed Pike Szekszard Style”
*Ingredients for 5 person* (Need more you can always double of recipe)
2.2 lb. pike
- 1 oz. almonds
- 3.5 oz. parsnip
- 3.5 oz. onions
- 5 servings mushroom dressing with cream
- 2 bread rolls
- 3 eggs
- 1/2 bunch parsley
- ground white pepper
Wash pike, scale carefully, do no injure the skin, wash again, cut off head. Cut the inside through the anal vent, lift of from the front wash again, cut above the backbone and the rib bones all the way to the tail with a long sharp knife in a way that a 0.6 inch layer of meat remains. Salt the inside and outside of the pike to prepared it for the stuffing of the pike. and put it aside.
Cooking: Grind meat, after the backbone has been removed, and the fillet, mix with pre-soaked and pressed bread rolls, scaled chopped almonds, onions browned oil, finely chopped parsley and seasoning. Hold together with egg, pour paste inside pike, sew opening with thread. Roll into white linen, tie with string, steam in salty water with parsnip and onions. Leave in linen until served. Remove string and linen from pike, serve with mushroom, cream sauce and potatoes. Enjoy~ Kat