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George Lang
Paprika Carp
Paprikás Ponty
I cooked this
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collection
Preparation info
4
servings
Difficulty
Medium
Appears in
top 1000
The Cuisine of Hungary
By
George Lang
Published
1982
About
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Recipes
Contents
Ingredients
1
carp
,
6 to 7
pounds
1
teaspoon
salt
½
Europe
Hungary
Fish course
Pescatarian
Spicy
Eastern Europe
Method
Cut
4
slices
from the carp, each weighing
½
pound
. Use the rest of the fish to make the fish stock.
Sprinkle salt on fish slices, then dip the fish into whole-wheat fl