| 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
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