Maquereaux à l’Hongroise from Plats du Jour by Patience Gray and Primrose Boyd
Use a shallow fireproof baking dish from which the fish may be served. Clean the fish, scale them, and with a sharp knife make incisions in each of them on each
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Ingredients
- ½ lb thinly sliced bacon
- ½ lb tomatoes
- salt
- 1 teaspoonful of paprika pepper
- 1 cup of sour cream (yoghourt will do)
- 1 onion
- 3 large potatoes
- 4 fresh mackerel
- 1 tablespoonful of lard
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