se your hand to clean fish. Next, put them into basket
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.
t one more time.
Fish -- Now you can use a
br>Have the fish store person fillet the fish and save the
ell.
Cut the white fish into 1 oz pieces and
gain later on in the recipe. Set this bowl aside.
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
one ahead.
Fish and Marinade -- Remove the fish from the refrigerator
ate1968).
Use to coat fish or chicken filets. (not too
ounds like a huge recipe, but because fish cooking time is not
alf way through.
For Fish: Mix mayo, Old Bay, cayenne
br>Making the filling: **vegetarian recipe**.
Mash the potatoes into
alf the spices over the fish fillets.
Grease a casserole
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.
Wipe fish dry with paper towels, cut
excess water in the fish, the recipe will come out runny
ith salt and pepper. Grill fish for 4 minutes per side
or the sauce.
Chop fish fillets roughly, place in a
hite.
Spread fish with mustard.
Dip fish in egg white