Name: Jaffa Cocktail
Ingredients: 2 Carrots; 1 Onion; Salt; white pepper; 4 oz Jaffa cod; 4 oz Filleted fish; 4 oz Hake; 2 Pickled cucumbers; Capers; 4 oz Mayonnaise; 1 1/2 Tumblers brandy; Lemon ; Juice of; 1/2 c Ketchup; 6 sl Lemon

I have never heard anyone say, “The really deep lessons of life have come through times of ease and comfort.” But I have heard strong saints say, “Every significant advance I have ever made in grasping the depths of God's love and growing deep with him, has come through suffering.” Samuel Rutherford said that when he was cast into the cellars of affliction, he remembered that the great King always kept his wine there. Charles Spurgeon said that those who dive in the sea of affliction bring up rare pearls.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood	Israeli		6	Servings

INGREDIENTS

2		Carrots
1		Onion
		Salt; white pepper
4	oz	Jaffa cod
4	oz	Filleted fish
4	oz	Hake
2		Pickled cucumbers
		Capers
4	oz	Mayonnaise
1 1/2		Tumblers brandy
		Lemon ; Juice of
1/2	c	Ketchup
6	sl	Lemon

INSTRUCTIONS

Source: Israeli Cooking - Cookery Cards Selected recipes "mama" never heard
about Created by Chef Mordechai Drucker
Preparation time 25 minutes Cooking time 25 minutes Serves 6
Clean carrots thoroughly, and slice. Peel onions and slice. Boil water in
medium-size saucepan, add onion and carrot slices, salt and pepper. Boil
for 5 minutes, reduce to medium heat. Add 3 tyoes of fish, continue to cook
for 20 minutes. Remove fish to cool. Fillet the cod and hake. Cut into
medium squares (1/2-inch), or flake. Cube cucumbers (1/4-inch). Mix with
fish and capers.
Dressing: Combine mayonnaise, brandy, lemon juice and ketchup. Mix well,
untill smooth.
How to serve: Arrange the fish in champagne glasses or small bowls.Pour
dressing over each portion. Top with dash of ketchup and slice of lemon.
Serve as first course, with white wine, champagne or vin rosé.
Posted to JEWISH-FOOD digest V97 #323 by "Wajnberg"
<[email protected]> on Dec 11, 1997

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