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Cold Fogas

Goulash.Chefs's picture
  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2128 Calories from Fat 685

% Daily Value*

Total Fat 76 g117.1%

Saturated Fat 5.5 g27.5%

Trans Fat 0 g

Cholesterol 1056.5 mg352.2%

Sodium 3023.7 mg126%

Total Carbohydrates 31 g10.3%

Dietary Fiber 7.3 g29.4%

Sugars 6.8 g

Protein 305 g609.9%

Vitamin A 200.8% Vitamin C 125.2%

Calcium 90.7% Iron 61.3%

*Based on a 2000 Calorie diet


Cold Fogas Recipe