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George Lang

Fisherman’s Broth

Halászlé

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Preparation info

  • 8 to 10

    servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 whole live carp, 5 to 6 pounds, or a section of similar weight
  • Salt
  • 3 or 4

Method

  1. Carp should be alive when you buy it. Ask fishman to bone carp, remove its skin, and cut meat into 4- or 5-inch chunks. Be sure he gives you the skin and bones. Also, make sure you purchase female carp with a lot of roe; purchase extra milt. If you buy a male fish with milt, pur

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