12. 8. 2020 Catfish paprikash
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- Catfish paprikash
Raw materials
- 700 g catfish
- bacon with mangalitsa
- 1 onion
- 1 garlic clove
- 1 green pepper, tomato pepper ground, red pepper
- 1 dl fish stock
- 1 dl sour cream
- black pepper whole and ground
- salt
- cumin
How to do it
1
Cut the catfish fillets into larger pieces, season with salt and let stand for at least 10 minutes. Cut the bacon into smaller cubes and fry in a roasting tin. Remove the browned, golden-baked bacon from the fat. Add finely chopped onion, bell pepper and tomato, crushed garlic and whole pepper to the fat. Stir-fry the vegetables and add the chopped catfish, baking slowly. Sprinkle with sweet paprika and pour over the fish stock. Simmer briefly and finally add the sour cream.
Serve the paprikash with gnocchi, which can be seasoned with seasonal ingredients: bear garlic or baby spinach.
Products used
26. 3. 2020 CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE
The hotel in today's article is one of our favourites. It is located in the sports complex of the town of Zvolen, where especially tennis and wellness lovers will find their place. It is the love for tennis that its founders have translated into the name of the hotel. Hotel Tenis connects relaxation with active sports all year round thanks to its indoor courts. Whether you play tennis, squash, adventure golf or have just come to relax and swim, you have come to the right place. Of course, we also took a peek into the kitchen, which is run by chef Vladimír Rybár. Vlad's domain is traditional dishes in an unconventional way. He took his task conscientiously and had the whole recipe ready upon our arrival. Taste with us the scent of spring on the plate in the rendition of chef Vladimír Rybár's specialty - Confit lamb shank on rosemary with spring vegetables, asparagus quiche and roasted beetroot sauce.
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