Fish soup

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
carp	g	750	1250	1600	1000	1250
onions	pcs	2	4	5	3	4
yellow pepper	pc	1	1	2	1	1
tomatoes	pcs	1.5	2.5	3.25	2	2.5
paprika	t.spoon	1.5	2.5	3.5	2	2.5
salt	pinch	1	1	2	1	1
hot paprika cream	t.spoon	1	1	2	1	1
gelatin	g	110	200	250	150	200

Carp, bream, crucian and catfish head and bones mixed

Make fish soup. Place the mixed fish bones and heads in cold water to boil. Add salt. When boiled, remove the froth. Add sliced onions, cut TV paprika and sliced tomatoes, “Erős Pista” cream as wished.  Boil it for about one hour on a hot plate. After removing it from the plate, add pepper powder and leave for 5-10 minutes. Boil the soup again. Drain in in a fish soup sieve and thicken it with 15 g jelly sheets per litre.
Finally, fill it into a mould sprayed with Tarant and freeze the fish soup.

 

Ham Tatar

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
smoked ham	g	150	250	320	200	250
hot green pepper	db	2	4	5	3	4
tomatoes	db	3	5	6	4	5
garlik	cloves	1	1	2	1	1
salt	pinch	1	1	2	1	1
black pepper	pinch	1	1	2	1	1
Dijon mustard seed	t.spoon	1	1	2	1	1
raspberry vinegar	t.spoon	1	1	2	1	1

Cut the ingredients into small cubes, mix them, add salt and pepper and leave it in the fridge for 2-3 hours to make the flavours ripe.

 

Serve it with toast or fresh bread.