Balaton perch-pike in one piece, with pan-fried potatoes
Make frequent incisions into the body of the fish, then rub salt in its skin. Mix paprika into the flour in order to give the fish a beautiful red color, and then roll the fish thoroughly into the mix.
Heat the oil in a round pan large enough for the fish. When the oil is hot, place the fish in the pan in such a way that it follows the curve of the pan taking its round shape. When one side is fried, turn the fish over, keeping its curved shape in the same direction. When fried completely, remove the fish from the oil. The fish is curved in such a way that when served on a plate, both its ends curve upwards, making its classic Balaton pike shape. Serve with a lemon slice and potatoes fried in a pan.
Good to know!
The wines of choice best complimenting the simply prepared fish dishes are the light but high quality, flavorful white wines (e. g.: Chardonnay, Olasz rizling). If the fish is prepared more richly with more complex flavours, it calls for high quality dry wines with more body.
Balaton fish soup
Clean the fish, remove the teeth, the tails and the fins. Remove the meat from the bone of the carp and the catfish, slice it, and make cut-ins in the slices, salt and set aside. Clean the onion, chop into small pieces and wilt in the lard. Add 2/3rd’s of the paprika and add 3.5 l water.
Add the small fish, the heads, the carcasses, the fins and tails; also add the green peppers, the tomato, the crushed garlic and the cleaned, quartered potato. Salt and cook until the meat falls off the bones. Press through a sieve (puree) and boil. If too thick, add water. When this base stock is ready, add the salted carp and the catfish (if there are innards, add those also) and the paprika. Bring to a boil and add the rest of the paprika. Salt and season with hot paprika as needed. Boil for an additional 10 minutes and serve piping hot.
Good to know!
To compliment the sweet flavor of the fish in the fish soup, serve a more acidic white wine with body, such as an Olaszrizling or Szürkebarát.
Stellar crêpes filled with curd
Ingredients (make 12 crépes):
Mix the flour, the 3 eggs, the milk and a pinch of salt till smooth. Cover and set aside to rest for 15 minutes. Press the curd through a sieve or a potato masher. Wash the lemon and grate the rind into the curd. Wash the strawberries, drain, dry, remove caps and slice into halves or quarters.
Separate the eggs. Beat the whites till stiff with 50 g of powdered sugar. Cream the yolks with the remaining powdered sugar and the vanillin sugar. Add to the curd and fold in stiff egg whites. Mix the rum and the oil into the crêpe batter and make 12 crêpes. Pre-heat oven to 200 ºC. Spread curd onto the crêpes, scatter strawberry pieces on, roll up and lay on fire-resistant dish conically. Put into the oven for 10-15 minutes to heat. Sprinkle with sifted powdered sugar and serve hot. Atmospheric small inns and first class restaurants offer a real culinary experience to all. Eateriesm with magnificent views, inns resonating with Gypsy music and atmospheric small restaurants serve the Balaton fish soup or the pike fried on a skillet, in addition to other traditional dishes, at favourable prices. Those who prefer a more modern fare will also find an ample selection to choose from. Taste the delicious Balaton dishes at the lakeshore restaurants or in a Badacsony restaurant overlooking the panorama. Do not forget to try the fragrant Balaton wines.
Good to know!
For the last course of the meal it is recommended to serve a sweet, fragrant wine.