1 3/4 lb carp fillet, 3/4” cup smoked bacon, salt, 2 1/4 lb potatoes, 2 red onions, 4 green peppers and tomatoes each, 4 tablespoons oil, 1 level tablespoon sweet paprika, 1/2 teaspoon red cherry paste, 3/4 cup sour cream, 1 tablespoon flour
Cut the fish fillets into 4 even slices. Place them on a plate with skin down, make incisions close to each other. Place a thin slice of bacon into each cut, rub lightly with salt. Cook the potatoes in hot salted water with their skin, peel and cut into slices. In the meantime prepare a lecsó: peal and chop the onions finely, sauté a bit over hot oil. Remove the stems of the peppers and tomatoes, dice them into largish cubes, add them to the onions and cook over high heat for about 4-5 minutes. Add salt, paprika and the hot cherry pepper paste. Mix the flour and sour cream until smooth, add to the lecsó, boil for 2-3 minutes to thicken. Arrange the potato slices on a baking sheet in an even layer. Pour the lecsó on the middle and place the larded fish slices around it. Preheat the oven to 390 °F (355 °F in air-convector ovens) and bake the fish for 15 minutes.
– You can improve this dish by adding 10 oz mushrooms cut into thin slices to the onion.
Preparation time: 1 hour 30 minutes
One serving: 4097 kJ/980 kcal