Walleye Hungarian Style (Süllöszelet Magyarosan)

Name: Walleye Hungarian Style (Süllöszelet Magyarosan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1/2 lb) walleyed pike fillet (1/2 pound each fillet, with skin); 1/3 cup white wine; 1/2 cup fish stock; 1/2 tablespoon butter; 1 tablespoon butter; 1 teaspoon paprika; 1 tomatoes; 1/2 red bell pepper; 1 small onion; 1 tablespoon sour cream; salt and pepper, to taste

Servings: persons

1
Preheat oven (390 F, 200 C).
2
Dice bell pepper, tomato and onion.
3
Heat 1 tablespoon butter in a pot over medium hight heat. Add onions and cook until translucent (about 1-2 minutes).
4
Add bell pepper and tomatoes and let cook for about 3-5 minutes. Salt slightly. Stir from time to time.
5
Add paprika and stir. Add fish broth. Add salt and pepper to taste. Reduce heat to low and let simmer for about 15 minutes.
6
Meanwhile butter an oven proof dish with the remaining 1/2 tablespoon butter. Put fish fillets skin side down into the dish. Salt the fillets slightly.
7
Add as much white wine to cover bottom of form. You may need a little more than 1/3 cup white wine or a little less (drink the rest). Cover form with aluminium foil and put into oven. Bake for 10 minutes.
8
After 10 minutes remove aluminium foil and turn fillets. If you like you can sprinkle some paprika on top of the fillets. Let bake uncovered for another 10 minutes or until fish is done.
9
Meanwhile: after 15 minutes of cooking remove sauce from heat and puree the sauce in a food processor or with a blendor until smooth.
10
Return to low heat and add sour cream. Mix. Keep warm until fish is done.
11
Take fish out of the oven and serve with the sauce.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (1/2 lb) walleyed pike fillet (1/2 pound each fillet, with skin), 1/3 cup white wine, 1/2 cup fish stock, 1/2 tablespoon butter, and more.

Yes, Walleye Hungarian Style (Süllöszelet Magyarosan) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Walleye Hungarian Style (Süllöszelet Magyarosan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions