| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Jewish | 10 | Servings | |
INGREDIENTS
| 1 | lb | Pike* |
| 1 | lb | Whitefish* |
| 1/3 | c | Water |
| 1 | oz | Bread crumbs or matzo meal |
| 2 | Eggs; (I use 3-4 egg whites) | |
| 1/3 | c | Finely chopped onion |
| 1/2 | c | Finely chopped carrots |
| 2 | ts | Salt or more to taste |
| White pepper | ||
| 1/2 | c | Cooked mashed carrots |
INSTRUCTIONS
* (Buy 4 lbs, when skinned and boned it reduces to 2 lbs.) Source: Essabissel - Cookbook by the Sisterhood of Congregation Beth Shalom, Northbrook, IL Servings: 10-12 By: Carol Kaplan In a food processor, finely chop fish and remove to a bowl. Add water,bread crumbs or matzo meal, eggs, onions, chopped carrots, salt and pepper and mix well. Spray a 12"x3"x3" or a heavy bread pan with a kosher spray. Put one half of mixture in pan and tap down. Place cooked, mashed carrots down the middle of mixture in a stripe. Add rest of fish and tap down. Cover with foil and place in a water bath. Bake at 350 degrees for approximately 1 hour. Uncover pan and let cook for another half hour or until knife comes out clean. Cool and refrigerate. Turn over on plate. Slice and serve. I usually place the slices on a leaf of butter lettuce or radicchio and decorate with a stem of parsley or dill. Fortunately our local fish store will grind the fish, carrots, and onions. Saves a lot of work. Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@megsinet.net> on Sep 18, 1998, converted by MM_Buster v2.0l.
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