Waller Halászlé with Pot Noodles

For the Waller Halászlé, first prepare the pasta dough. To do this, knead flour with wheat semolina, egg, egg yolks, a pinch of salt and as much water as needed to form a fairly firm dough. Wrap in plastic wrap and refrigerate for at least 1 hour.

Sauté chopped shallots and garlic in hot lard. Stir in paprika powder, quickly deglaze with vinegar and pour in white wine. Let boil down vigorously. Add bay leaf, marjoram, sugar, chili, salt, pepper and fish stock and simmer for about 10 minutes. Remove marjoram and bay leaf. Stir in raw grated potato and reduce liquid to approx. 800 ml. Season to taste.

Cut fish fillets into small pieces, add and let simmer until translucent, but no longer boil. Place peppers in a baking dish coated with olive oil, drizzle with oil and cook under the grill until the thin skin turns black and puffs up. Remove and allow to cool. Peel off skin, remove seeds and stalk, and cut peppers into bite-sized pieces. Add to soup.

Roll out pasta dough thinly on a floured work surface and cut into 5 x 5 cm squares. Cook briefly in salted water until al dente. Strain and mix hot with the room-temperature curd. Add salt, but do not heat again, otherwise the curd would curdle.

Arrange hot soup with fillets in deep plates and serve with curd cheese patties. Serve with freshly

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