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Rác ponty
Carp baked with potatoes and peppers
Rác ponty: Serbian-style carp baked over potatoes, peppers and tomato with sour cream
HungarianRác is the old Hungarian name for the Serbs who settled along the Danube in southern Transdanubia, and in towns like Mohács and Baja their style of baked carp became a Friday and holiday favourite. Scored carp fillets are laid over sliced potatoes, pale green peppers, onion and tomato, sprinkled with paprika and baked, then finished with sour cream so the vegetables underneath soak up the juices. Traditionally thin strips of smoked pork bacon are tucked into the cuts of the fish; they are optional here, so leave them out for a pork-free dish. It is a whole meal in one dish, best with fresh bread. A common mistake is putting raw potato under the fish, which is still hard when the carp is done; parboil it first. Chef's tip: score the carp finely every 4 mm so the oven heat softens its small bones.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ¾ lb waxy potatoespeeled, sliced 5 mm thick
- 1 ¾ lb carp fillets, skin oncut into 4 pieces
- 2 tsp salt
- 2 ⅛ oz smoked streaky bacon (pork), cut into thin strips (optional)
- 3 tbsp sunflower oil
- 1 onionsliced into rings
- 3 pale green pepperssliced into rings
- 3 tomatoessliced
- 2 tsp sweet Hungarian paprika
- 9 oz sour cream
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/7 doneStep 1: Boil the 1 ¾ lb waxy potatoes in salted water over a medium heat for 8 minutes, until just tender at the edges but still firm. Drain.
10 minStep 2: Heat the oven to 400°F (350°F fan). Score the 1 ¾ lb carp fillets, skin on through the flesh to the skin every 4 mm and rub it with half the 1 tsp salt. Tuck strips of 2 ⅛ oz smoked streaky bacon (pork), cut into thin strips into some of the cuts if using.
8 minStep 3: Oil a large baking dish with a third of the 1 tbsp sunflower oil. Layer in the potatoes, then the 1 onion, half the 1 ½ pale green peppers and half the 1 ½ tomatoes, seasoning with the rest of the 1 tsp salt and half the 1 tsp sweet Hungarian paprika.
6 minStep 4: Lay the fish on top, skin side up, then scatter over the remaining peppers and tomatoes and drizzle with the rest of the 2 tbsp sunflower oil.
3 minStep 5: Bake for 25 minutes, until the skin is crisp and the potatoes are bubbling.
25 minStep 6: Spoon the 9 oz sour cream over the fish and vegetables, dust with the rest of the 1 tsp sweet Hungarian paprika and bake for 10–12 minutes more, until the cream is lightly browned and the fish is opaque all through and flakes easily at the thickest point. Any bacon in the cuts should be fully cooked and sizzling.
12 minStep 7: Rest for 5 minutes, scatter with 2 tbsp flat-leaf parsley and serve from the dish.
5 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 40 g
- Carbs
- 40 g
- Fat
- 23 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rác ponty take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onion?
- 2 shallots per onion.
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