A fishy flavour from Hungary

JOHN Wild was the owner of the award winning Packet Bridge Village Fish and Chip Shop in Bolton-le-Sands, but has now left the building!

John moved out of the PB in February in order to let his old friend Asaf Oktem take the helm.

Asaf has worked in Lancaster for many years, mainly at Ali Baba's (near Liquid and Toast nightclubs, Lancaster).

Readers may be thinking that the PB will soon go to a pizza and kebab shop – far from it, as John has given Asaf the rights to his secret batter recipe and is confident that under his stewardship the PB will go from strength to strength!

Anyway to the recipe.....

This one follows on from last year with my meat goulash, I thought that this recipe was still keeping in the slimming tradition as the one that I did in January.

It's great that you still kept coming in to the PB for fish and chips in January and February.

As you all know cooked properly, fish and chips provides a very nourishing meal. You are simply getting three ingredients –potatoes, fish and batter – and it has considerably less fat than a takeaway chicken tikka masala meal or a chicken curry with fried rice!

Hungarian Fish Casserole (serves four)

Ingredients

* 1kg/2 lb cod fillets, skinned and bones removed

* 25g/1oz butter

* 30ml/2 tbsp olive oil

* 1 medium onion, peeled and sliced

* 1 crushed garlic clove

* 15g/ oz cornflour

* 1 teaspoon paprika

* 1 glass dry white wine

* 1 tbsp tomato puree

* 3 large tomatoes, skinned, seeded and chopped

* Salt and ground black pepper

Method

1) Cut the fish into 5 cm/2 inch squares. Heat the butter and oil in a pan, add the onion and garlic and cook gently until the onion turns transluscent. Add the cornflour and paprika and cook gently, stirring constantly for one minute.

Gradually add the wine and bring to boil, stirring constantly. Reduce the heat, stir in the rest of the ingredients, cover and allow to simmer for five minutes. Season as required.

2) Serve with rice and a crisp green salad, or some al dente green beans.

On top of the goulash you could splodge a little sour cream.

For quaffing try a white Sancerre or Chablis, or even a red Pinot Noir, and if you want to try another fish how about whiting or coley?

You could even try Vietnamese pangasi, but I don't think that will catch on – could you imagine asking for pangasi, chips and mushy peas in your local chippy?