Laws
Passover Cleaning: How to Guide
42 min read
7 min read
It's a big hit at our table and I'm sure it will be at yours as well.
Eggplant Caponata | |||
Description | |||
This can be served with the fish as an appetizer or with the meal as a salad. Although the list of ingredients is long, you just throw them all in a pot. So try it, it's a big hit at our table and I'm sure it will be at yours as well. |
|||
Ingredients | |||
1 eggplant, chopped |
|||
Preparation | |||
Combine all ingredients in large saucepan. Bring to a boil and simmer, covered, for about 1/2 hour. Stir frequently. Cool and refrigerate before serving. |
Colorful Gefilte Fish Terrine | |||
Description | |||
This is attractive, and delicious. |
|||
Ingredients | |||
3 logs frozen gefilte fish (preferably Ungars), defrosted |
|||
Preparation | |||
Preheat oven to 350 degrees F. Place 3 loaf pans inside a large roasting pan filled with 1-1/2 inches water. Take one plain loaf and divide among the 3 pans. Pat it down. In a medium-sized bowl, mix one loaf gefilte fish with the spinach and dill. Divide among the 3 loaf pans and pat down. Rinse bowl and then mix last loaf with the carrots and horseradish. Divide among the 3 pans and pat down. Bake for 1 hour. Remove pans from water bath to cool. Refrigerate. To serve, unmold and slice. |
Tomato Basil Gefilte Fish | |||
Description | |||
This is unusual and always receives raving reviews. |
|||
Ingredients | |||
2 ounces sun-dried tomatoes |
|||
Preparation | |||
Preheat oven to 350 degrees F. Rehydrate sundried tomatoes by covering with boiling water. Set aside. Heat olive oil and gently saute onions until translucent, about 10 minutes. Spoon about half the onions into the bottom of 2 loaf pans. Unwrap the fish loaves and place one in each pan. Add 1/2 a bottle of dressing to each pan. Apply tomatoes decoratively to the top of each loaf. Spoon remaining onions into pans on the sides of the loaves. Cook for 1/2 hour. Cover with foil and cook for another 1/2 hour. Cool and keep refrigerated. Serve at room temperature. Serves 16-20. |
Low Carb Gefilte Fish | |||
Description | |||
Don't keep this dish only for the Sabbath and/or holidays. This tastes just as good as the high-carb version and it's almost "free" for any meal or snack. |
|||
Ingredients | |||
For fish: For fish stock: |
|||
Preparation | |||
Place fish bones and head in a 6-quart pot. Cut green pepper, celery and carrot into large slices and add. Then add leeks, garlic and salt. Fill pot half full with water and bring to a boil. To make the fish, put onion, carrot and eggs in a food processor or blender. Process until completely smooth. Add to ground fish, along with sugar substitute and seasonings. Mix, preferably with an electric mixer. Add drops of cold water and continue beating for a few more minutes until the mixture holds together well. There is no need to add matzo meal or breadcrumbs. If the mixture seems too loose, add finely ground almonds, 1 tablespoon at a time. Mix between additions, and stop once it holds together nicely. When using carp alone, you won't need any almonds. When combining different fish, the consistency may be looser and then you may need to add 1-3 tablespoons. With wet hands, form mixture into medium balls and drop into the boiling stock, making sure they are covered. Add water if necessary. Cover pot, lower heat and cook for 11/2 hours. Check every 15 minutes or so to make sure that there is at least 1-2 cups of liquid, adding water if necessary. Cool. Remove fish and carrot with a slotted spoon and put in a container. Cover with the cooled liquid or place liquid in a separate container for garnish when serving. The fish stock will gel. Serving suggestion: |
Mock Salmon Spread | |||
Ingredients | |||
2 1/2 lb. / 1 kilo Nile perch, flounder, sole, or baccala (whiting), cleaned |
|||
Preparation | |||
Place the fish in a large pot with water to cover. Bring the water to a boil and cook the fish for 25 minutes. Remove any bones from the fish and place the flesh in a food processor together with all other ingredients except the onion. Puree this until smooth. Remove the spread and place it in a plastic container. Mix in the diced onion. Refrigerate overnight before serving. NOTE: SUGGESTION: Serves 6 |
Nut-Crusted Baked Fish (Parve) | |||
Description | |||
Nuts and fresh herbs give a flavorful boost to baked fish. Start with your choice of fresh fish fillets. Choose from walnuts, almonds, hazelnuts or pistachios. Match the nuts with herbs of your choice, such as parsley, cilantro, oregano or basil. |
|||
Ingredients | |||
3 pounds (2 1/2 kilo) fish fillet (one whole fillet or pieces) |
|||
Preparation | |||
Preheat the oven to 400 F (200 C). Line a roasting pan or large cookie sheet with foil or parchment paper. Place the fish on the pan and pat dry. Chop the nuts coarsely in a food processor. Add the herbs, olive oil, salt and pepper and process until the mixture forms a paste. Spread the nut paste evenly over the fish. Bake for 15-25 minutes, until the fish is cooked through. Serves 10-12 |