The fish restaurant near the border in Mosonmagyaróvár is full of Hungarian guests. They prepare more than 40 different kinds of fish dishes, which the guests can't get tired of and keep coming back.
Regulars like to dine here on Sundays because the food is delicious - that's the secret. The tavern can seat 130 people comfortably and the restaurant is divided into three parts, an interior, an exterior and a tent with an old cart and lots of geraniums. You'd think it would be the haunt of foreigners, but the chef told me that it's where the Hungarian stomach feels most at home.
„The Hungarians they love you satiated!”
Gábor Szikszai, head chef: „I have been working in the tavern for 12 years, but hal is becoming more and more popular, which I would not have thought 5-6 years ago. It's no coincidence that we make a wide variety of them, as both the classic versions and our new ones are now popular. It is said to be an unforgettable inter-island fish juiceWe give out a lot of it every month. We make our food a little differently catfishpaprikash, of which a lot is sold, and the popularity of the salmon, in the increasingly popular camp of healthy lifestyle followers. „
The chef told us that he is actually constantly innovating and experimenting in the kitchen. The team is very close-knit and family-oriented, so everyone does their job honestly and has time to come up with new dishes during the day. The menu is completely revamped every year, but seasonal specials are brought out every month.
Gábor Szikszai, chef: „It's been a long-established method of mine to sneak a new recipe, a new dish or a new haltype. When I'm running low, I try a new recipe, but if not, I don't push it any further. To my surprise, this was the cod. This way I can experiment and learn about the tastes of my guests. „
The chef revealed that he has wanted to be a chef for as long as he can remember. He learnt the trade early on and quickly got a job here. After working abroad, he returned home because he wanted to live at home. And his experience has shown that if you are hard-working, ambitious and constantly improving, you can get the respect here that you don't get elsewhere.
The freshness of the raw material is one of the most important factors
Gábor Szikszai, chef: „I learned early on that only fresh vegetablesgel, fish with meator you will find yourself with dissatisfied customers. We've been working with Matusz-Vad for a long time because they deliver fast and fresh. I order every two days because it is the most ideal. In addition to freshness, timing and a reliable supplier are very important, because that way we can plan ahead.
Why has fish consumption increased in Hungary?
Despite the fact that we have river fish, more and more cooking methods, restaurants and chefs are helping us to get to know these types of fish. The majority of chefs say it's not even worth working with ’smelly’ ingredients, or even starting to clean fish at all for those who aren't used to it, it just takes away from their enjoyment. The abundant supply of fish in fishmongers, wholesalers and retailers now gives us the opportunity to really enjoy delicious fish dishes every week. The healthy lifestyle campaign that has developed over recent years has helped a lot with all this. There are plenty of salmon, marine fishfillets and river fish, domestic fish are selling out of the shops. All it takes is a conscious diet, a good place to buy it and a perfect recipe.
Gábor Szikszai: Catfish with cottage cheese and couscous - RECEPT!
Cut into small pieces salonmelt the oil, then fry the diced onion in the fat and add the minced garlic at the end. Sprinkle the braised base with ground red pepper and add a little water. Add the diced tomatoes, diced peppers and salt and pepper to taste.
Puree the whole stock or put it in a blender, then pour it back into the pot and bring it back to the boil. Add the pre-cut catfish fillets to this stock and cook for 5-7 minutes until the fish is cooked.
Serve with freshly made cottage cheese choux, topped with fried bacon and fresh dill on top of the sour cream and cottage cheese.
