Catfish paprikash with dill and cottage cheese flavored dumplings

Ingredients for 4 capita:

  • 0.7 kg catfish fillets
  • 0.8 kg fillable capsicum
  • 0.4 kg tomato
  • 0.1 kg onion
  • 1,5 dl oil
  • 2 dl sour cream
  • 0.4 kg flour
  • 2 eggs
  • 1 bunch of parsley
  • 1 clove of garlic
  • 1 tablespoon of paprika
  • salt
  • grained cumin
  • 3 bit fresh chopped dill
  • 0.1 kg cottage cheese





Chop and braise the onion on some oil until it becomes soft. Boil salted water for the spätzle.

Chop the capsicum, add to the onion and salt them. Add the garlic and sear the mixture. Take off the dish from the fire and add the paprika. Mix them then add some water. Put it back onto the fire. Season it with salt, grained cumin then add the chopped tomato.

For the spätzle mix the flour and the eggs, salt them, malaxate with water, but be careful, avoid make it pasta-like! With the spätzle maker divide it into the boiling water. When it makes foam, it is boiled. Take off from the fire, water them and let it drop. Mix the spätzle with chopped fresh dill and cottage cheese.

Chop the catfish, and put it to the paprika-spiced base mixture. Boil it until the meat becomes white. After 8-10 minutes of intensive boiling, take it off from the fire, and add 2-3 tablespoon sour cream. Put it back to boil, and then thicken with flour added to the boiling water.

catfishRinse the spätzle with hot water, and then pile it on the plate. Put the catfish paprikash onto the spätzle, souse the spätzle well with the juice. Ornament the plate with leek, capsicum, tomato, and parsley. Drip some sour cream on the top.


The recipe is sent by: Gulyás Csárda, Abda –