in Eastern Europe, Hungary

Pike-perch à la Gundel

Spread the love

Ingredients for 4 servings:

  • 1 small fish (pike perch)
  • 4 eggs
  • 120 g flour
  • 250 g breadcrumbs
  • 200 g butter
  • 500 g spinach
  • 300 g potatoes
  • 100 g cheese, grated
  • 1 cup of cream
  • Salt
  • black pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Prepare the fish for cooking (scale, gut) and cut into portions. Beat two eggs. Coat the fish first in flour, then in egg, and finally in breadcrumbs. Heat 150g butter and fry the fish pieces in it. Wash, blanch, and puree the spinach, then mix it with 2 tablespoons of clarified butter. Cook the potatoes with their skins on, peel them, and grate them while still warm. Add the remaining two eggs and a little butter. Grease an ovenproof dish with the remaining butter. Decorate the rim from the piping bag with the mashed potatoes and place the spinach in the center. Arrange the fish on top. Mix the cheese with the cream and pour over the fish. Bake in the oven or under the grill.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Asparagus with ham pancakes

Plum cake with quark and oil dough