Before the autumn menu change, the Carpathian pike-perch fillet and the grilled goose liver matured in Tokaji Aszú from Gundel Nemzeti 11 are still available.
Gundel Restaurant, with a culinary history stretching back over 100 years, features the Carpathian pike-perch fillet with mushrooms and crayfish in a butter sauce in its ‘National 11’ selection of dishes, as well as grilled goose liver matured in Tokaji Aszú, served with spiced sour cherries and kalács.
Carpathian pike-perch fillet
A dish similar to ‘Carpathian fish’ has already been János Gundel also produced, „Lake Balaton pike-perch, à la Archduke István’” is its name. However, the Carpathian pike-perch fillet currently on offer at Gundel Károly Gundel the result of.
This is simply a fish fillet pan-fried in its own skin until the skin is crisp and golden, served with a potato, mushroom and prawn ragout prepared to the highest gastronomic standards. The sauce is a beurre blanc made with a fish, prawn and mushroom stock, served in a separate small copper saucepan and spooned over the fish fillet during the meal. A classic dish that fish lovers would be remiss to miss, which is why it has been included in the Nemzeti 11 series.
Grilled goose liver matured in Tokaji Aszú
Goose liver is synonymous with gastronomic luxury, and Gundel has always been renowned for its exceptional dishes: starters, soups, meats, fish… and those famous goose liver dishes…It is no coincidence that foie gras features in its own separate section on the menu. The Gundel The menu still features five different goose liver dishes today, which are incorporated in various ways: served with salad, matured in Tokaji Aszú, grilled and served hot, or served cold. All this whilst Gundel endeavours not to pass on to guests the significant price increase that has also affected goose liver. Of these, the grilled goose liver matured in Tokaji Aszú, paired with spiced sour cherries and kalács, rightly takes its place in Gundel Nemzeti’s ‘Top 11’ selection. If you don’t believe it, give it a try!
