Fogash and other fish

Lake Balaton, though shallow, but fish. It dwells about fifty species of different fish, about a third of them has a food meaning. However, the first place in the fish table of ranks unconditionally occupies the so-called Fogas (Fogas), he is Sudak. This is the main and noble Balaton fish. With a good-natured female patos, they also call their pike perch "King Balaton". However, from a biological point of view, this is a special fish – such a pike perch occurs only in Balaton. It is noteworthy that the names of Fogas deserves only the fish is quite large – over one and a half kilograms (and there are up to 10 kg, and a meter long), the name of the same breed is another.

The unique features of taste and textures of the soup meat are directly related to the way of life of this voracious predator. He has a lot and quickly move, why he has almost no excess fat. The usual diet is a small fish – predetermines the absence of the odor of the Tina, which sinters the meat of many lake and river inhabitants. The relatively small lake differs in the nonetheless weak transparency of water, sunlight is hard to break through the habitat of pike perch; This circumstance, experts explain the pleasant white color of his meat. In addition, the bones are well separated from the pulp, and small annoying bones, like the same carp, there are no.

The most successful catches of Balaton Sudak are usually in the fall or even at the beginning of winter, that is, during the tourist clutch. It turns out that from our compatriots the true taste of this fish is little familiar. But enlightened gourmets at European yards were highly appreciated by the taste of the Balaton Sudak, even in the Middle Ages. Mattering historians have expanded the relevant documents of the XV century, regulating the duty-free deliveries of this delicacy to the Vienna Yard.

The classic method of cooking of the Balatonian pikepery is suitable for home dinner, and for a restaurant feast: a rolled whole fish need to be prettaged in a breading mixture of flour, salts and paprika and roar. From small tricks: so that the finished fish keeps its shape, the prepared carcass prepared several times across. Active cooks and housewives also bend it a little already in the pan, which is why the crunchy roasted crunch of Sudak is proudly lifts her head and tail above the plate. For full impressions in the wounded mouth, you can also stick a slice of lemon. As a traditional side dish, boiled potatoes are well, better young, if there is; It is slightly squeezed with oil and sprinkle finely chopped greens. Perfectly combined with such a dish and creamy mushroom sauce.

Fogash and other fish

With the filial parts of the pike perch at cook fantasy much more opportunities. Most often, they will not be very long bore in traditional for Hungary fish soup Halasle, while the welded broth for this soup is usually prepared from another fish – for example from carp. Large slices of pikeper pulp stew in wine sauce with tomatoes and finely chopped green pepper. Another culinary reception, very characteristic of Hungarian cuisine: stewed perch sprinkled onion, fastened on smoked bacon, and juicy and at the same time cruste crawls make it an unexpected dish of absolutely harmonious. The famous Hungarian Cook Kari Gundel will be made to the culinary saga about Sudak. He served as a garnish to stew, he served, for example, a thick ragu from crayfish, cooked with a paprika, and a rice bunch.

In addition to the branded perch in Balaton waters, another useful and delicious fish are produced. Local COM grows up to 3 m in length and weighs at the same time and a half centner. One of the popular recipes referred to in the cookbook of the same Gundeel, proposes to prepare a cat-sauer cabbage in proportion 1: 1. First on the smoked fat fry the onions, then add chopped green pepper and purified tomatoes, and then paprika. Now this vegetable mixture is laying sauerky cabbage and extinguished it until it becomes soft. Only at this point you can add a fish chopped with large slices and put everything together from half an hour. The final of this culinary epic is also characteristic of a purely Hungarian combination of ingredients and tastes: when filing, fish is laying on cabbage and water sour cream. Sounds unexpectedly, but I like it even foreigners, not to mention the Hungary themselves.

Lakeno eel is distinguished by unusually bold meat, it is often extinguished in a wine sauce, balancing the indispensable paprika this very excess fatness. But the Balatonian pike seems to be not noticeable – except the name that sounds quite the same way as in our, only writes a little differently: CSUKA.

Fogash and other fish

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