Fish with sour cream (betyar fogas) PDF Print E-mail

Fish with Sour Cream (Betyar Fogas)

In Hungary and Austria, Betyar Fogas is usually accompanied by boiled russet potatoes.

1 pound fish fillets
4 ounces fresh mushrooms, sliced
1 small onion, chopped
1 tablespoon butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup dairy sour cream
3 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs
Paprika
Snipped parsley

If fish fillets are large, cut into serving pieces. Pat fish dry; arrange in ungreased 12 x 7 1/2-inch baking dish. Cook and stir mushrooms and onion in butter until mushrooms are golden, about 3 minutes. Spoon mushrooms mixture over fish; sprinkle with salt and pepper.

Mix sour cream and cheese; spread over mushroom mixture. Sprinkle with bread crumbs. Bake uncovered at 350 degrees F until fish flakes easily with fork, 25 to 30 minutes. Sprinkle with paprika and parsley.

Yields 4 to 6 servings.

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack