Paprika Mackerel

Name: Paprika Mackerel (Paprika Makrellen)
Cuisine: Austria
Ingredients: the yolk of 1 or 2 eggs, the juice of ½ a lemon, butter, small potatoes, salt; the yolk of 1 or 2 eggs, the juice of ½ a lemon, butter, small potatoes, salt; 6 tablespoons of sour cream; the yolk of 1 or 2 eggs, the juice of ½ a lemon, butter, small potatoes, salt; 1 tablespoon of paprika; the yolk of 1 or 2 eggs, the juice of ½ a lemon, butter, small potatoes, salt; the yolk of 1 or 2 eggs, the juice of ½ a lemon, butter, small potatoes, salt; 1 or 2 onions; 2 or 3 skinned and filleted mackerel

Paprika Makrellen

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

2 or 3 skinned and filleted mackerel
1 or 2 onions
6 tablespoons of sour

Europe
Austria
Fish course
Gluten-free
Pescatarian

Method

Chop the onions and cook in butter to a golden colour. Butter a fireproof dish, put the onions in it, place the filleted mackerel over them, season with salt, sprinkle with paprika and add the sour cream. Cook in a moderate oven for 20 to 25 minutes. Remove the dish from the oven, and mix in the yolks of eggs, previously stirred in a basin with