Season
the goose liver, let it rest, then slightly pre-cook it
in a non-stick frying pan' recommends chef Tibor Zámbó describing
the recipe for a new delicacy prepared in Danubius Hotel
Helicon. The dish is called seasoned goose liver snack
fried in vegetable mix, and it is served with ratatouille
made with dill and cream, and carrots. It is a real summer
treat, which does not feel too heavy even in those steaming
hot days at the Lake Balaton. The many different vegetables,
including carrots, leeks, potatoes, courgettes, parsley,
green peppers and tomatoes, give this dish not only a delicious
taste, but even a beautiful colour. The spring fish salad,
made of pike-perch, is an equally exciting and piquant
dish, served by the one-time members of the chef Olympiad,
Tibor Zámbó and his colleagues, with mussels
and crayfish, and covered with green vinaigrette. The crayfish,
mussels, and fish are placed on top of the salad stuffed
in the shell of the mussel, and then the entire plate is
decorated with tomatoes. Just imagine getting through these
gastronomic specialities on the terrace of Hotel Helicon.
The sun glitters on the bluish-green water of Lake Balaton
right next to you, and you can see the hotel's own island
not far away from the shore. While another busy day at
Lake Balaton passes by, the restaurant's specialities keep
arriving at your table one after the other: typical dishes
of Somogy, Vas and Zala counties, delicacies made of mushrooms,
and even some games not listed on the menu but readily
prepared on demand.
