Art MuvĂ©szet on a plate a tĂĄnyĂ©ron It is much easier to cook for someone who understands cuisine. In this case, you can reveal the logic of the menu and show what creates harmony.â
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ou are making a wine dinner tonight and we have just tasted the ïŹrst course, marinated duck liver with warm home-made milk loaf and jam made of Othello grapes. It is really special. I came up with the idea when I brought some Othello must from my father. I boiled down the must to become thick, then I cooked it with seedless grapes and ïŹnally I let it rest. It turned out to have a nice consistency, it is sweet, yet light and natural. Yet you did not choose this for the photo shoot. Because I wanted to show a dish that represents the restaurant and me. Back in the days, this place was a ïŹshermenâs inn, and we still keep in mind to make some dishes made of Hungarian ïŹsh. The magic that is seen in haute cuisine around the world is nothing else but the cuisine of a certain nation or region in premium quality. When it comes to Hungarian gastronomy, the situation is the same: letâs use the ingredients traditionally used in Hungarian cuisine, ïŹnd the best of these and make a dish of them with the utmost respect. So this is catïŹsh stewed with paprika âon steroidsâ? The basic concept is catïŹsh stewed with paprika, but we make every part of it a little bit differently than it is customary, but the outcome has the ïŹavours of the original dish. The catïŹsh was fried in grape seed oil at low temperature and roasted with some hot paprika at the end. First, I roasted the ingredients of the paprika sauce, then peeled them, mashed
CATFISH WITH DUMPLINGS FILLED WITH CATFISH CHEEKS AND SAUCE MADE OF ROASTED PAPRIKA HARCSADERĂK ĂS HARCSPOFĂVAL TĂLTĂTT DERELYE, SĂLTPAPRIKA-MĂRTĂSSAL