| 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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