This dish usually goes by the name Rac ponty. While this recipe calls for cooking the potatoes separately, often they are cooked in the same pan as the fish. This recipe comes from Katóka Szakacskönyve by Anna Tutsek.
Ingredients:
Carp
Sour cream
Onions, slices
Paprika
Black pepper
Tojásnyi butter, sliced
Potatoes
Method:
Clean a nice big carp inside and out, slash the skin several times on both sides, and salt it well inside and outside. Put two or three clean, flat sticks on the bottom of a pan and place the fish on top. Pour lots of sour cream over the top. Sprinkle on some sliced onions, paprika, black pepper, and the butter. Cook in the oven and baste the fish several times while cooking. Cook for an hour. Serve with parsley potatoes or halved baked potatoes.
