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George Lang

Pike-Perch Cooked Whole

Fogas, Egészben Sűtve

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Preparation info

  • 4 or 5

    servings
    • Difficulty

      Easy

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

By George Lang

Published 1982

  • About

Ingredients

  • 1 fogas, 3 to 4 pounds
  • 6 ounces smoked bacon strips
  • Salt

Method

  1. Scale and gut the fish. Wash fish.
  2. Make incisions in both sides of the fish and lard it with smoked bacon strips. Make 4 or 5 incisions across the back of fish to allow for stretching during baking. Salt the inside and outside.
  3. Place the fish in a casserole with three quarters of the butter. Bake in a

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