CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
Jewish |
|
1 |
Servings |
INGREDIENTS
1 |
|
Loaf frozen gefilte fish |
|
|
partially thawed or |
|
|
fish |
|
|
patties or balls |
1 |
|
Jar marinara sauce |
INSTRUCTIONS
This is primarily in response to the request for a hot appetizer. I've
been meaning to send it in for quite some time. I ate something like
this at a friend's house some years ago and concocted my own recipe.
It is great hot, warm or cold. I'll give the recipe as I use it and
then some ideas/hints for those who have no access to the items I use.
Slice the partially frozen fish into portions and fry in some hot oil
for a few minutes on each side, until lightly browned. Pour sauce over
all. Cover and simmer for an hour or so. I usually make this in
advance and serve cold. Because of the sauce it could be kept warm on
the blech. If you don't have or like marinara sauce (a bit spicy) use
whatever tomato sauce you like. Check before Shabbos to make sure
there is enough liquid and it isn't too thick. You don't want it to
burn on the bottom. Posted to JEWISH-FOOD digest by Marcia Goldberg
<safranit@earthlink.net> on Jan 19, 1999, converted by MM_Buster
v2.0l.
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