Before the autumn menu change, the Carpathian pike-perch fillet and the grilled goose liver matured in Tokaji Asz\u00fa from Gundel Nemzeti 11 are still available.<\/p>\n\n\n\n
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 \u2018National 11\u2019 selection of dishes, as well as grilled goose liver matured in Tokaji Asz\u00fa, served with spiced sour cherries and kal\u00e1cs.<\/p>\n\n\n\n
A dish similar to \u2018Carpathian fish\u2019 has already been\u00a0J\u00e1nos Gundel<\/strong>\u00a0also produced,\u00a0\u201eLake Balaton pike-perch, \u00e0 la Archduke Istv\u00e1n\u2019<\/strong>\u201d is its name. However, the Carpathian pike-perch fillet currently on offer at Gundel\u00a0K\u00e1roly Gundel<\/strong>\u00a0the result of.<\/p>\n\n\n\n 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.\u00a0The 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.<\/p>\n\n\n\n Goose liver is synonymous with gastronomic luxury, and Gundel has always been renowned for its exceptional dishes: starters, soups, meats, fish\u2026 and those famous goose liver dishes\u2026It is no coincidence that foie gras features in its own separate section on the menu. The Gundel<\/strong> The menu still features five different goose liver dishes today, which are incorporated in various ways: served with salad, matured in Tokaji Asz\u00fa, 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 Asz\u00fa, paired with spiced sour cherries and kal\u00e1cs, rightly takes its place in Gundel Nemzeti\u2019s \u2018Top 11\u2019 selection. If you don\u2019t believe it, give it a try!<\/p>","protected":false},"excerpt":{"rendered":" Before the autumn menu change, the Carpathian pike-perch fillet and the grilled goose liver matured in Tokaji Asz\u00fa from Gundel Nemzeti 11 are still available.<\/p>","protected":false},"featured_media":13544,"template":"","publikacio":[31],"class_list":["post-13260","sajto","type-sajto","status-publish","has-post-thumbnail","hentry","publikacio-metropol"],"_links":{"self":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/sajto\/13260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/sajto"}],"about":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/types\/sajto"}],"version-history":[{"count":0,"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/sajto\/13260\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/media\/13544"}],"wp:attachment":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/media?parent=13260"}],"wp:term":[{"taxonomy":"publikacio","embeddable":true,"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/publikacio?post=13260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Grilled goose liver matured in Tokaji Asz\u00fa<\/h3>\n\n\n\n