Fogosch Del Balaton

Preparation:

Preparation: Wash, clean and fillet 2 pikes weighing 700 g each. Make a light broth with the fish scraps, salted water and a bunch of herbs (celery, parsley, bay leaves). Brown a chopped onion in 50 g of butter and add 250 g of cultivated, cleaned and sliced mushrooms. Season with hot paprika and cover flush with the fish stock. Cook over low heat. Arrange the pike fillets in a greased baking dish, cover them with mushrooms, cooked and sieved, mixed with a glass of cream and a spoonful of flour. Bake 30 minutes in the oven at 180 degrees.