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
9. 3. 2020 Venison loin with sweet potato puree
Hotel Termál builds on the rich spa history of the village Vyhne and thermal water with healing effects. The hotel boasts a wellness area with untreated water from its own thermal spring, which changes daily in the pools. The kitchen is run by chef Ján Kotora, who, judging by guest feedback, maintains a high standard of taste and styling of the dishes served. He has prepared a special recipe for venison loin with sweet potato puree. We tasted it and we can boldly say that Hotel Termál has a cuisine that is not to be praised anymore, but to be tried. In the hotel's restaurant you can choose from the permanent Á la Carte menu, seasonal dishes, chef's specialties but also traditional cuisine.
