Baked Stuffed Carp
Baked Gefilte Fish
Grey Mullet with Soy and Spice
Jewish Fried Fish
Mackerel with Cranberries
Morrocan Spiced Fishballs
Pollock stuffed with Parsley
Oriental Style Sea Bream
Fresh Salmon Fishcakes
Store Cupboard Salmon Fishcakes
Saloona - Spiced Fish (Salmon)
Simple Salmon Parcels with Orange
Smoked Salmon(Lox) & Cream Cheese Roulade
Smoked Salmon Soufflé
Smoked Salmon Pasta
Whole Spiced Sea Bass
Tilapia baked with Peppers
Tuna with Sherry Sauce
Sweet Yom Tov Fish in the Italian Tradition
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
TO ORDER AT AMAZON.COM CLICK HERE
TO ORDER AT AMAZON.CO.UK CLICK HERE
This recipe uses Pollock which is more sustainable than Cod. It also works well with Halibut, Codling or even Altlantic Char - the choice is yours. You could also use the stuffing in fish steaks. For Pesach use almonds and plain tap water.
1 small whole pollock (approx 1.5-2 kg – 3½-4½ lbs)
Large bunch parsley
Large bunch chervil
Small red onion
50g (2oz) butter
2 medium free range eggs
Juice half lemon
175g (6oz) white cornmeal/polenta or ground almonds (almond meal)
Approximately 175ml (6fl oz) cold sparkling water
Clean the fish if not already done. Chop the parsley and the chevril finely.
Chop the onion into small dice and fry off in the butter, add third of the parsley and chervil then cook for further minute. Remove from heat.
Mix the fine cornmeal, eggs, onion mix and another third of the herbs add half the water and mix then as much more water as you need to form a stuffing season. Do not make too wet as the fish will ooze juices and moisten it more.
Stuff the fish with the herb mix. Season with salt and pepper and lemon juice. Wrap fish in foil or greaseproof and cook in a bain marie (oven tray partially filled with water) for one hour in a preheated oven at 175ºC Fan, 190ºC. 375ºF, Gas Mark 5, Moderately hot
Remove from the oven and allow to cool and settle for ten minutes. Unwrap and sprinkle with reserved herbs. I like to serve with a tomato and onion salad or salsa.
If you have any stuffing can be frozen uncooked and used at a later date.