Fogas Kárpáti Módra (Lake Balaton Pike-Perch in Mushroom, Dill & Shrimp Cream Sauce) – Authentic Hungary Recipe
Classic Lake Balaton resort dish pairing crisp white fish with a rich mushroom, shrimp, and dill cream sauce.
- Country of Origin
- 🇭🇺 Hungary (Eastern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Pan-seared white pike-perch or cod fillets, Peeled shrimp and mushrooms, Parsley potatoes, Fresh dill, White wine
Ingredients for Fogas Kárpáti Módra (Lake Balaton Pike-Perch in Mushroom, Dill & Shrimp Cream Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) pan-seared white pike-perch or cod fillets, prepped into bite-sized pieces
- 1.5 cups peeled shrimp and mushrooms, washed and trimmed
- 1 cup parsley potatoes
- 1 medium onion and 3 cloves garlic, finely minced with fresh dill
- 1.5 tbsp traditional Hungary seasoning (white wine, sour cream, garlic, butter)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh dill for 2–3 minutes until softened and fragrant.
- Add pan-seared white pike-perch or cod fillets and peeled shrimp and mushrooms along with white wine, sour cream, garlic, butter, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with parsley potatoes and serve straight from the skillet.