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CATEGORY CUISINE TAG YIELD
Seafood Jewish 1 Servings

INGREDIENTS

3 lb Lake trout or whitefish, use
heads
1 t Salt
3 c Water
2 Onions, sliced
1/2 c White vinegar
1 T Mixed pickling spices
1/4 c Sugar
Extra salt to taste

INSTRUCTIONS

Cut fish into 2-inch pieces. Place in a 4 quart saucepan, add salt,
water, and 1 sliced onion. Bring to a boil. Lower the heat, cover and
simmer about 15 minutes until the fish just flakes. Discard the  heads,
and place the fish carefully in a large bowl, in layers with  the
remaining onion. Measure 2 1/2 cups of the broth, add remaining
ingredients, bring to a boil, and cook 5 minutes. Pour over the fish.
Chill at least 24 hours before serving. This will keep several days.
Serves 5-6  "The Jewish Cookbook" by Mildred Grosberg Bellin Posted to
EAT-L  Digest 13 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 14, 1997

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 328
Calories From Fat: 16
Total Fat: 2g
Cholesterol: 0mg
Sodium: 2360.3mg
Potassium: 449.8mg
Carbohydrates: 81.2g
Fiber: 4.6g
Sugar: 59.2g
Protein: 3.3g


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