A dinner recipe found in “Flavours of Hungary Recipes” a free E-book publiched by the Hungarian Agricultural Marketing Centre in 2009
From the book intro: The world-famous Hungarian gastronomy relies on its savoury, high-quality Hungarian food. There is no need to prove how tasty Hungarian food is.
Everyone who has tasted real Hungarian tomatoes or peppers knows that they taste better than their foreign counterparts. Hungarian salami made according to the ancient tradition is known and sought after world-wide. The origin protection of “pálinka”, the Hungarian fruit brandy is now guaranteed under EU law.
I grew up on this dish, with sour cream sauce, not crème fraîche sauce though. No one knew what crème fraîche was round this neck of the woods back in the fifties and early sixties.
Both my mom and dad was eager anglers, so they headed for the montains every autumn and retured with trout enough to last us till well into the early summer. My granny, one of the bats ;-), came to take care of my sister and me while they were away – Ted
A classic Norwegian way to cook trout found in “Sommermat”
(Summer Food) published by Hjemmets Kokebokklubb in 1979
When you have caught a few 1/2 pound sized stream or mountain trouts there is few other ways to cook them better than this. Whether you cook them on an electric, gas or charcoal grill or right there in the embers of your camp fire they will taste absolutely delicious – Ted
A recipe from “Lettvint For Små Familier” (Easy For Small Families) published by Hjemmets Kokebok klubb in 1979
This is an easily made dish that will impress. It pays to buy the tail piece of salmon or trout for this dish. Tail piece is cheaper than buying the fish in slices. Tuna patè can be made the same way.
See this and lots of other delicious recipes here: