Rác Ponty

Name: Rác Ponty (Rác-Carp)
Cuisine: Hungary
Ingredients: 1 tablespoon of paprika, salt.; One large carp, larding bacon; One large carp, larding bacon; 2 or 3 tomatoes, onions, parsnips; 2 or 3 tomatoes, onions, parsnips; ½ pint of sour cream; 2 or 3 tomatoes, onions, parsnips; 1 tablespoon of paprika, salt.; ½ lb of butter

Rác-Carp

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Although carp is always used for this dish in Hungary, any sea or freshwater fish can be prepared and cooked in the same manner.

Ingredients

One large carp, larding bacon
2 or 3 tomatoes, onions, parsnips
½

Europe
Hungary
Fish course
Eastern Europe
Gluten-free

Method

Cut the larding bacon, the tomatoes, onions and parsnips into thin strips and, with a larding needle, lard the whole back of the fish with alternate rows of the larding bacon and the vegetables. Put the fish in a baking tin or in a fireproof dish, sprinkle freely with salt and paprika, pour the melted butter over it and place in a moderate oven till the fish is tender, basting