ith mint.
For the Fish.
In a saucepan bring
ased pan (you will be poaching fish in this pan), bring to
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.
Combine poaching liquid ingredients with water to
Place coconut cream, lemon peel and juice, fish sauce, sugar, sambal oelek and garlic in a large skillet on high heat. Bring to a boil, stirring.
Reduce heat to low; add fish. Cover; simmer gently 8-10 mins, until fish flakes easily when tested with a fork.
Transfer fish to a plate. Stir spinach in poaching liquid; simmer 1 min.
Serve fish on a bed of rice. Drizzle with poaching liquid; top with green onion and sliced chili pepper.
n a large saucepan. Simmer fish for 5-8 mins. Remove
Steam potatoes and carrots for 15 minutes.
Add zucchini and steam for additional 10 minutes or until desired texture is reached.
Bring poaching ingredients (water, lemon juice, lemon peel, onion, parsley and bay leaf) to a boil in a broad, shallow pan or skillet.
Simmer 5 to 10 minutes to extract flavor from seasoning.
Add fish; simmer, partially covered, 10 minutes, or until fish flakes with a fork.
n the thickness of the fish.
Drain cod and reserve
to poach to fish, fill a large sauce pan
Place fish in large saucepan and cover
Melt butter in a large, heavy skillet over medium-high heat. Arrange fish in skillet. Add wine, broth and tarragon. Bring slowly to a boil then reduce heat and simmer gently, covered, for 15 mins, or until fish is just tender and starting to flake.
Meanwhile, oil a saucepan and place over medium heat. Cook onion until soft. Add tomatoes, apples and cucumbers. Cook, stirring occasionally, for 7 mins, or until apple is just beginning to soften.
Serve fish fillets with a little of the poaching liquid and apple and cucumber salsa.
br>Have the fish store person fillet the fish and save the
Poach the fish fillets with the carrot, onion,
ell.
Cut the white fish into 1 oz pieces and
o a simmer. Place fish in the poaching liguid and cook, barely
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
ate1968).
Use to coat fish or chicken filets. (not too
ounds like a huge recipe, but because fish cooking time is not