Pickled (marinierte) Fish

The subject of spiritual union is the most important, the most profound, and yet the most blessed of any that is set forth in the sacred Scriptures; and yet, sad to say, there is hardly any which is now more generally neglected. The very expression “spiritual union” is unknown in most professing Christian circles, and even where it is employed it is given such a protracted meaning as to take in only a fragment of this precious truth.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Seafood	Jewish		1	Servings

INGREDIENTS

3	lb	Lake trout or whitefish, use
		heads
1	t	Salt
3	c	Water
2		Onions, sliced
1/2	c	White vinegar
1	T	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:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 328 Calories From Fat: 16 Total Fat: 2g Cholesterol: 0mg Sodium: 2360.3mg Potassium: 449.8mg Carbohydrates: 81.2g Fiber: 4.6g Sugar: 59.2g Protein: 3.3g