| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Hungarian |
Eastern, Europe |
6 |
Servings |
INGREDIENTS
| 4 |
|
Medium-sized potatoes; 6 ounces each |
| 6 |
tb |
Butter |
|
|
Salt; to taste |
| 2 |
lb |
Pike fillets or trout or sole fillets |
| 2 |
|
Green peppers; seeded, deribbed, and sliced into rings |
| 2 |
|
Tomatoes; sliced |
| 1 |
sm |
Onion; sliced |
| 5 |
tb |
Sour cream |
| 3 |
tb |
Half-and-half |
|
|
Freshly ground pepper and Hungarian paprika; to taste |
INSTRUCTIONS
Place potatoes in a saucepan with water to cover. Bring to a boil and boil
until potatoes are still firm in the center when pierced with a fork (about
25 minutes). Drain and let cool, then peel and cut into thick slices.
Preheat oven to 425 degrees . Generously butter a good-sized baking dish
with 2 tablespoons of the butter. Arrange potato slices in dish and
sprinkle with salt. Arrange fish fillets side by side on top of potatoes.
Strew green peppers, tomatoes, and onion over fish. In a small bowl stir
together sour cream and half-and-half; spread mixture evenly over
casserole. Sprinkle top with salt, ground pepper, and paprika and dot with
the remaining butter. Bake 10 minutes, then baste fish with pan juices.
Reduce heat to 300 degrees and bake until fish flakes with a fork and top
is golden (20 to 30 minutes, depending on size of fillets).
NOTES : Yield: 6 servings. Recipe by: © 1995 Cole Group, Inc.
Posted to TNT Recipes Digest by Nancy <BNRead@Worldnet.att.net> on Feb 4,
1998
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