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Cold Fogas

Goulash.Chefs's picture
Ingredients
  Pike perches 3 Pound
  Mixed vegetable 5 Ounce
  Onions 1 Ounce
  Whole black pepper 1 Pinch
  Bay leaf 1⁄2
  Salt 1 Teaspoon
  Vinegar 1⁄5 Pint
  French salad 2 1⁄2 Cup (40 tbs)
  Aspic 1⁄2 Pound
  Hard boiled eggs 2
  Tartar sauce 1 Pint
Directions

Alway cook fish 1-2 days before serving, and put on ice; it can be sliced more neatly when chilled well.
Remove scales of the fogas, wash well, then remove the entrails, cutting the whole length of the belly from vent to head.
Cut off head, and using a sharp knife, cut down the centre to the backbone; starting from bone, remove flesh all the way, to obtain two fillets.
Wash, salt and neatly tie fillets with a string.
Put vegetables and onions, cut into rings, together with salt and vinegar into water, add bay leaf and a few grains of pepper.
Place two fillets of fogas into the water, and bring to boil quickly, pull off the fire and boil slowly for 5-6 mins.
Take off the fireplace, cool, and afterwards put on ice.
Cut into slices, when chilled.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Fish

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