The Roma will not always use sour cream for this dish, which is a variation on rácponty as they prefer to use ingredients readily available at home, and consider sour cream to be “bóti” (“from the store”).
Ingredients:
1 kilogram carp, catfish, etc.
2 to 3 spoonfuls of fat
200 to 250 grams smoked bacon
1.5 to 2 kilograms potatoes
2 onions, sliced
5 to 6 spoonfuls lecsó
Paprika
Pepper
Salt
1 cup of sour cream (optional)
Method:
Boil the potatoes in their skins. Clean and gut the fish, slice their bodies, or if they are small, make parallel cuts on them. (This is called irdalás.) Grease the pan with fat, place the potatoes in it (which have been sliced), and add salt. season the fish with salt, paprika and pepper and place over top o the potatoes. Lay onions on top, and add thin slices of bacon. Fill the gaps with lecsó. Pour sour cream on top if desired, and bake in oven.
