Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
ot sauce. Dip fish in eggs turning fish over and over 3
arge bowl.
Process the fish until pasty and then the
se your hand to clean fish. Next, put them into basket
ith vegetable spray.
Cut fish into individual serving pieces.
br>The potatoes and the fish will cause the oil to
killet. Season both sides of fish fillets with seasoning and red
Set oven to 500\u00b0 F (bottom oven rack).
Grease a shallow baking dish (enough to hold all fish without overcrowding).
In a shallow bowl, combine first 7 ingredients.
Brush fish fillets with melted butter, then dip into crumb mixture.
Place in a greased baking pan.
Bake uncovered at 500\u00b0F for 10 minutes, or until fish flakes easily with a fork.
Delicious!
Prep #2) FISH MIXTURE - Cut all the fish meat up into small
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
br>Making the filling: **vegetarian recipe**.
Mash the potatoes into
To make Remoulade:
Place all ingredients into a blend but
mbine all ingredients and mix well.
Cut the white fish into
ounds like a huge recipe, but because fish cooking time is not
ate1968).
Use to coat fish or chicken filets. (not
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.
Sauce:
In bowl, whisk all ingredients together and pour over cooked, cooled fish.
ow that you've prepare all your ingredients, you will find
o use.
For the fish:
Combine 2 cups flour
f the leaves.
Set all the leaves off to