Balaton Perch a La Gundel

This wonderful and delicious dish is prepared according to Karoi Gundel’s recipe.

Ingredients

Directions

Boil peeled potatoes in salted water. Rub the potatoes through a sieve. Add a pinch of nutmeg, 25-30g butter, 2 eggs, and season with salt to taste. Mix the mixture well. It is called puree duchess.
Transfer the mass to a pastry bag and put the roses along the edges of the dish (first grease the bottom of the dish with oil), in which we will then bake and serve the fish. It is advisable to take a larger dish.
Blanch the spinach in boiling water for a couple of minutes and drain it into a colander. Small spinach can be laid out like this, and large spinach can be chopped. Put the spinach on the bottom of the dish.
I removed the skin from the pike perch fillet so that it does not shrink the fish when frying. Wash the pike perch fillet, dry with napkins, salt. Then roll the fillets in flour, dip in beaten eggs, and breaded in breadcrumbs. Fry on both sides and place the fillet on the spinach. It is advisable to lay in one layer. This requires a large dish. I didn’t have that and the fish had to make room.
Prepare the béchamel sauce. To do this, fry 50 g of butter with 50 g of flour. Gradually add milk and cream, stirring all the time. To achieve the desired thickness, season with salt and pepper.
Pour the béchamel sauce over the fish, sprinkle with grated cheese, and place in the oven, preheated to 180 degrees, until golden brown. This is 35-40 minutes.

Bon Appetit!

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