Posted in response to a request. This untried recipe is from Gundel's Hungarian Cooking. First published in 1934, this is a compilation of the best recipes of Gundel's, a then famous restaurant, and it's chef Gundel Karoly. The English translation is somewhat broken so I've tried to make it a bit clearer. I am posting the ingredients as they are listed, lard and all. Feel free to adapt as you see fit.

Ingredients

4 serv.

boned catfish fillets↗1 1⁄2 lb
sauerkraut↗5 cup
smoked bacon↗4
cut into squares
onion↗1⁄2 cup
finely chopped
lard↗2 tablespoon
green peppers↗2 cup
sliced into rings
small tomatoes↗1
peeled and chopped
paprika↗1 tablespoon
pepper↗
lard↗1 tablespoon
flour↗6 tablespoons
fresh dill↗1⁄2
chopped
sour cream↗1 1⁄4 cup
Garnish
sour cream↗3 tablespoons
paprika↗
teaspoons lard, heated↗2

Step-by-step instructions

1
Rinse and drain the sauerkraut to remove some of the bitterness.
2
Heat a large skillet and fry bacon bits until translucent, add in the onion, 2 tbsp lard, green pepper, tomato, and 1 tbsp paprika. Stir this mixture well and add the sauerkraut and black pepper. Simmer for one hour.
3
In a separate pan, prepare a light roux with 1 tablespoon lard, flour and dill.
4
After the hour of braising, add the roux to the sauerkraut mixture.
5
Place sliced fish on top of the sauerkraut. Cover and simmer for 20 minutes.
6
Remove fillets from pan. Stir in the sour cream and heat.
7
To serve, place a portion of the creamed sauerkraut mixture on the plate topped with a fish fillet. Garnish with a bit of sour cream, a drizzle of lard and a dash of paprika.

Source: food.com

Original recipe ↗

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