| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Kosher, Cajun, Appetizers, Fish |
6 |
Servings |
INGREDIENTS
| 18 |
|
Gefilte fish pcs. in a jar |
| 1/3 |
|
Bunch spinach |
| 6 |
|
Shallots |
| 3 |
|
Ribs celery |
| 1/3 |
|
Bunch parsley |
| 1/3 |
|
Head of lettuce |
| 1 |
|
Stick pareve margarine,soft |
| 1 |
tb |
Worscestershire sauce |
| 1 |
ts |
Anchovy paste |
| 1 |
ds |
Tabasco sauce |
| 3/4 |
oz |
80 proof absinthe (Anisette) |
| 1/3 |
ts |
Salt |
| 1/2 |
c |
Seasoned bread crumbs |
INSTRUCTIONS
Chop all greens fine and mix with margarine and half of bread crumbs.
Reserve remaining bread crumbs. Add remaining ingredients, except fish
pieces, and blend thoroughly. Drain gefilte fish, slice in half, and place
in oven-proof shell shaped ramekins. Set shells in pan of hot, coarse
kosher rock salt. Spread sauce over fish pieces and sprinkle with
remaining bread crumbs. Bake at 450- F. abt. 25 min.; then place under
broiler to brown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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