Walleye Hungarian Style Sllszelet Magyarosan Recipe

Name: Walleye Hungarian Style Sllszelet Magyarosan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: Walleyed Pike Fillet; Approximately 1/3 cup white wine; Fish Stock; 1 1/2 tablespoons butter; 1 tablespoon paprika; Tomatoes; Red Bell Pepper; 1/2 medium onion, diced; 1/2 cup sour cream; Salt And Pepper

Experience the delightful sweetness of walleye in this Hungarian-inspired recipe! Inspired by Mari Erdei's classic, this updated version features a vibrant tomato and bell pepper sauce that complements the fish perfectly, without overpowering its delicate flavor. The sauce is luxuriously smooth, thanks to a quick puree, and is the perfect accompaniment to crusty bread for dipping. Get ready for a taste of Hungary in just 30 minutes!

Prep Time 15 mins

Cook Time 30 mins

Calories 168.2 kcal

Protein 5g

Rating 5.0 (3 Reviews)

Walleye Hungarian Style Sllszelet Magyarosan

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Walleye Hungarian Style Sllszelet Magyarosan

Walleyed Pike Fillet
Approximately 1/3 cup white wine
Fish Stock
1 1/2 tablespoons butter
1 tablespoon paprika
Tomatoes
Red Bell Pepper
1/2 medium onion, diced
1/2 cup sour cream
Salt And Pepper

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How to Make Walleye Hungarian Style Sllszelet Magyarosan

Preheat oven to 375°F (190°C).
Dice 1 medium bell pepper, 1 medium tomato, and 1/2 medium onion.
Heat 1 tablespoon of butter in a medium saucepan over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Add the diced bell pepper and tomato. Cook for 3-5 minutes, stirring occasionally.
Season lightly with salt (about 1/4 teaspoon).
Stir in 1 tablespoon of paprika.
Pour in 1 cup of fish broth.
Season with salt and pepper to taste (about 1/4 teaspoon each).
Reduce heat to low and simmer for 15 minutes.
While the sauce simmers, butter a small oven-safe dish (approximately 8x8 inches) with 1/2 tablespoon of butter.
Place 4 walleye fillets (about 6 ounces each), skin-side down, in the prepared dish.
Lightly salt the fillets (about 1/8 teaspoon per fillet).
Pour in enough white wine to cover the bottom of the dish (approximately 1/3 cup).
Cover the dish with aluminum foil and bake for 10 minutes.
Remove the foil, turn the fillets, and optionally sprinkle with a little more paprika.
Bake uncovered for another 10 minutes, or until the fish is cooked through and flakes easily with a fork.
Meanwhile, after the sauce has simmered for 15 minutes, remove it from the heat and puree it until smooth using a food processor or blender.
Return the pureed sauce to low heat, stir in 1/2 cup sour cream, and mix well.
Keep the sauce warm until the fish is done.
Remove the fish from the oven and serve immediately, spooning the delicious sauce generously over the fillets.