| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | lb | Lake trout or whitefish (use heads) |
| 1 | ts | Salt |
| 3 | c | Water |
| 2 | md | Onions, sliced |
| 1/2 | c | White vinegar |
| 1 | tb | Mixed pickling spices |
| 1/4 | c | Sugar |
| Extra salt to taste |
INSTRUCTIONS
Cut fish into 2-inch pieces. Place in a 4 quart saucepan, add salt, water, and 1 sliced onion. Bring to a boil. Lower the heat, cover and simmer about 15 minutes until the fish just flakes. Discard the heads, and place the fish carefully in a large bowl, in layers with the remaining onion. Measure 2 1/2 cups of the broth, add remaining ingredients, bring to a boil, and cook 5 minutes. Pour over the fish. Chill at least 24 hours before serving. This will keep several days. Serves 5-6 "The Jewish Cookbook" by Mildred Grosberg Bellin Posted to EAT-L Digest 13 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 14, 1997
A Message from our Provider:
“How can a moral wrong be a civil right?”