| 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"
<wajnberg@trex.centroin.com.br> on Dec 11, 1997
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