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
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A different way of serving chopped (minced) fish that I came across in Israel and have adapted. Traditionally served with cous cous so I serve it with quinoa which has been cooked in vegetable stock with some fresh parsley and coriander added at the end.
450g (1lb) chopped fish
or chop your own using cod or coley or tuna mixed with snapper or bream or bass indeed almost anything
2 sprigs dill
Zest and juice of a lemon
100g (4oz) ground almonds (almond meal)
2 spring onions (scallions)
Pinch ginger, pinch cinnamon
1 large egg
Large sprig fennel for stock
2 bay leaves for stock
2 stems celery
½ tsp salt
I use a food processor for ease
Chop the carrot in the processor and then add the fish, process until you have a roughly chopped mix.
Add the onions, dill, ground almonds and lemon juice and zest to the above mix. Process for another 30 seconds. Add the egg, spices and seasoning. Process this mix until you have a fairly smooth paste which holds together when you roll it.
Empty into a bowl and leave aside for at least 30 minutes. This helps it "set"
Just before you are ready to cook the fish, slice the celery and roughly chop the fennel. Bring 900ml (2pts) water to the boil with the celery, salt, fennel and bay leaves. Let flavours infuse for 3-4 minutes. Turn down to a simmer.
Take a small piece of the fish and roll into a ball the size of cherry tomato lower into the mix and cook for 2 minutes. If this collapses you will need to add some more almonds to the mix and try again - add a tablespoon at a time - it might become too hard otherwise. If the seasoning meets your taste then continue if not then adjust seasoning to taste.
Now if all is well, roll the remaining fish mix into balls somewhere between the size of a golf and tennis ball and cook these in the liqueur for about 5 -7 minutes.
I roll a few at one time and lower in as a batch together to make life easier
Lift out and serve either hot with a spicy tomato sauce or cold with a salsa of tomato and coriander.