The “stars” of the Liget Royal Restaurant in Hévíz: perch with dill-cottage cheese polenta, fish soup sauce and bacon crumbs - P
The real thing is fried on the skin of the perch, and that’s how we make it here too – with a crispy yet crumbly result – explains Tamás Bódis, chef of the Liget Royal Restaurant in Hévíz.
- I chose a special side dish for this dish: dill-cottage cheese polenta. Not only because its taste is exciting, but also because it can be served wonderfully. Dill and cottage cheese are a well-matched, frequently used combination that perfectly offsets the more characteristic, spicy notes of the fish soup sauce.- When serving, bacon crumbs are placed on top of the fish, which adds a little crunch to the whole thing. This way, the dish is exciting not only in taste but also in texture.
- I can especially recommend this dish to those who are gluten-sensitive, because it does not contain such ingredients, so they can also eat it without hesitation.
If you are looking for a truly special fish dish, this dish at Liget Royal Restaurant in Hévíz will certainly not disappoint you - even if you are not an obsessive fish fan - concludes the chef's current presentation of the "star dishes" of Liget Royal Restaurant.
Cseh Teréz
