Prep 20 mins
Cook 1 hr 30 mins
Posted in response to a request. This untried recipe is from Gundel's Hungarian Cooking. First published in 1934, this is a compilation of the best recipes of Gundel's, a then famous restaurant, and it's chef Gundel Karoly. The English translation is somewhat broken so I've tried to make it a bit clearer. I am posting the ingredients as they are listed, lard and all. Feel free to adapt as you see fit.
- 1 1⁄2 lbs boned catfish fillets
- 5 cups sauerkraut
- 4 slices smoked bacon, cut into squares
- 1⁄2 cup onion, finely chopped
- 2 tablespoons lard
- 2 cups green peppers, sliced into rings
- 1 small tomatoes, peeled and chopped
- 1 tablespoon paprika
- 1 tablespoon lard
- 6 tablespoons flour
- 1⁄2 bunch fresh dill, chopped
- 1 1⁄4 cups sour cream
- 3 tablespoons sour cream
- 2 teaspoons lard, heated
- Rinse and drain the sauerkraut to remove some of the bitterness.
- Heat a large skillet and fry bacon bits until translucent, add in the onion, 2 tbsp lard, green pepper, tomato, and 1 tbsp paprika. Stir this mixture well and add the sauerkraut and black pepper. Simmer for one hour.
- In a separate pan, prepare a light roux with 1 tablespoon lard, flour and dill.
- After the hour of braising, add the roux to the sauerkraut mixture.
- Place sliced fish on top of the sauerkraut. Cover and simmer for 20 minutes.
- Remove fillets from pan. Stir in the sour cream and heat.
- To serve, place a portion of the creamed sauerkraut mixture on the plate topped with a fish fillet. Garnish with a bit of sour cream, a drizzle of lard and a dash of paprika.