Stuffed Sheat Fish A La Bartok
|Sheat fish||2 1⁄2 (About 5 Pieces, 1/2 Pound Each)|
|Onions||3 1⁄2 Ounce|
|Ground black pepper||1 Pinch|
|Sour cream||1⁄2 Cup (8 tbs) (About 1 Gill)|
|Milk||1⁄2 Cup (8 tbs) (About 1 Gill)|
|Puff pastry||7 Ounce|
Fillet the sheat fish, bone, skin and salt fillets and flatten them carefully.
Make a light roux from 1 oz. butter and 1 oz. flour, dilute with boiled milk and stir till smooth.
Add the washed and very finely minced mushrooms.
Season with salt and pepper, stir continuously until it thickens, then allow to cool.
Spread the cold mushroom puree on the fish slices, roll up and fasten them with a toothpick or small skewer.
Fry the finely chopped onions in the remainder of the butter, add the paprika, dilute it with 1/2 pt. of fish stock, previously made of the fish bones and heads.
Let the liquid boil for 10 mins.
Place the fish rolls into the stock, cover and allow to simmer for a short time.
Then take the rolls out of the liquid and keep them warm under cover.
Mix the sour cream with 1 oz. flour, add to the sauce, and allow to boil for another four or five mins.
Take toothpicks or skewers out of fish before serving.
Pour sauce over fish and decorate with small crescents of puff pastry baked brown.