| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Jewish | Appetizers, Seafood, Main dish, Passover | 12 | Servings |
INGREDIENTS
| 2 | lb | Fish fillets; (whitefish; pike, turbot or mixe |
| 1 | Onion; chopped | |
| 1 | ds | Pepper |
| 1 | Carrot; grated | |
| 2 | Eggs; beaten | |
| 1 | ts | Oil |
| 1/2 | c | Cold water |
| 1 | tb | Sugar |
| 2 | tb | Salt |
| 1 | Green Pepper; sliced into rings | |
| 1 | sm | Onion; sliced |
INSTRUCTIONS
HARITON; (JJHV69B Preheat oven to 350. Brush bottom of a 9-inch X 5-inch X 3- inch loaf pan with oil. Put fish through food grinder with chopped onion, grated carrot, oil, sugar, salt, pepper, beaten eggs & cold water. Blend well. Place green pepper rings and onion slices across bottom of pan. Pour fish mixture into pan. Bake 1 hour, uncovered. Remove from oven, turn out upside down on platter. Slice; serve hot or cold. This was from the book "I Must Have That Recipe". Recipe by Phyllis Fass of Scarsdale, NY. Hope it helps! Lisa Formatted by Elaine Radis BGMB90B; MARCH '93 Posted to JEWISH-FOOD digest V97 #333 by Nancy Berry <nlberry@prodigy.net> on Dec 24, 1997
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