Assorted Fish Fillets with Sauce (Fish à la Budapest)

Name: Assorted Fish Fillets with Sauce
Ingredients: 6 fish fillets (cod, lingcod, etc.); Fish heads and skin; 3 tablespoons of salt; One tablespoon of pepper; Half a cup of boiling water; 125g of butter or margarine; 6 chopped onions; Two tablespoons of paprika; Two cups of water; Two tablespoons of melted butter; Two tablespoons of flour; 250g of sour cream

1
6 fish fillets (cod, lingcod, etc.)
2
Fish heads and skin
3
3 tablespoons of salt
4
One tablespoon of pepper
5
Half a cup of boiling water
6
125g of butter or margarine
7
6 chopped onions
8
Two tablespoons of paprika
9
Two cups of water
10
Two tablespoons of melted butter
11
Two tablespoons of flour
12
250g of sour cream

Ingredients

1
6 fish fillets (cod, lingcod, etc.)
2
Fish heads and skin
3
3 tablespoons of salt
4
One tablespoon of pepper
5
Half a cup of boiling water
6
125g of butter or margarine
7
6 chopped onions
8
Two tablespoons of paprika
9
Two cups of water
10
Two tablespoons of melted butter
11
Two tablespoons of flour
12
250g of sour cream

Directions

1
Wash and dry the fish, but reserve the heads and skin
2
Place it in a greased baking dish
3
Sprinkle with 1 1/2 tablespoons of salt and 1/2 tablespoon of pepper
4
Add boiling water
5
Bake in a moderate oven for 30 minutes
6
Melt 125g of butter in a fondue pan, add chopped onion
7
Fry until golden brown for about 10 minutes, stirring frequently
8
Add the remaining salt and pepper, paprika, water, fish heads, and skin
9
Simmer for 30 minutes
10
Strain through a sieve
11
Mix melted butter and flour in a saucepan and stir until smooth
12
Gradually add the passed-through liquid, stirring constantly until boiling point is reached
13
Cook over low heat for 10 minutes
14
Add sour cream, beating well
15
Pour over the fish and serve.