Badacsony Stuffed Jack Salmon Slices
|Jack salmon||3 Pound (3 Pieces Of 1 Pound Each)|
|White wine||7 1⁄2 Ounce (1.5 Gill, Badacsony)|
|Paprika||To Taste (Red)|
|Sour cream||7 1⁄2 Ounce (1.5 Gill)|
|Parsley||1 Teaspoon (Green)|
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.
Serving size: Complete recipe
Calories 3624 Calories from Fat 1666
% Daily Value*
Total Fat 186 g286.7%
Saturated Fat 72.1 g360.7%
Trans Fat 0 g
Cholesterol 1144.4 mg381.5%
Sodium 2572 mg107.2%
Total Carbohydrates 134 g44.8%
Dietary Fiber 10.2 g40.7%
Sugars 32.5 g
Protein 304 g607%
Vitamin A 94.4% Vitamin C 35.3%
Calcium 62.9% Iron 109.2%
*Based on a 2000 Calorie diet