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Badacsony Stuffed Jack Salmon Slices

Goulash.Chefs's picture
  Jack salmon 3 Pound (3 Pieces Of 1 Pound Each)
  Rolls 2
  Mushrooms 3 Ounce
  Egg 1
  Butter 1 Ounce
  White wine 7 1⁄2 Ounce (1.5 Gill, Badacsony)
  Lard 2 Ounce
  Flour 1⁄2 Ounce
  Onion 1
  Paprika To Taste (Red)
  Sour cream 7 1⁄2 Ounce (1.5 Gill)
  Parsley 1 Teaspoon (Green)
  Salt To Taste
  Pepper To Taste

Cut the heads off the jack salmons and with a sharp knife remove the two fillets from the backbone.
Lay on a board, scales downward and remove the fillets from the skin.
Wash the fillets and dry with a cloth.
Then salt them.
Chop the cleaned mushrooms and fry a little in some lard.
Then salt and flavour with pepper and add finely chopped green parsley.
Soak the two rolls in cold water and then squeeze them out.
Mix 1 oz. butter with egg, add the rolls, salt and season with a little pepper and chopped parsley.
Fry the chopped onion in lard, mix with red paprika, dilute with water and let it simmer.
Mix the cold mushroom into the roll mixture.
Divide the stuffing equally for the inside of the jack salmons, smooth it on the fish with a spatula or flat knife and roll up so that the broader part of the fish is on the outside.
Then tie with string.
Put into a well greased pan, put the chopped backbone round them, pour on the white wine, cover and cook in the oven for twenty five to thirty mins.
Then add the fish stock to the paprika and onion sauce and continue cooking.
Mix the flour with the sour cream and then add to the sauce and boil for several mins.
Remove the strings from the fish rolls, put on a warm plate and pour hot sauce over.

Recipe Summary

Main Dish

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Badacsony Stuffed Jack Salmon Slices Recipe