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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Enough for 12 fishcakes
This dish is made up from salmon left on the bones (which I ask the fishmonger for) when I buy filleted salmon.
I cook the bones with 750 ml (25 fl oz) of water, some celery and carrot for about 10 minutes. I lift the carrot and celery out and then pass the liquid through a sieve into another pan. I reboil this or about 7 minutes to reduce it by half. Nice fresh salmon fish stock. Meanwhile I flake the salmon from the bones and put to one side.
If there is any stock left keep it in the fridge or freezer for cooking or flavouring other fish dishes.
425g (12 oz cold) cooked salmon
300ml (10 fl oz) fish stock
2 medium eggs
250g fresh cold mashed potato (or use a mix of parsnip and potato)**
1 tbsp fresh chopped parsley
½ tsp dill weed (optional)
Mash the salmon up in the required amount of stock. (I often leave the required amounts of fish and stock in the same bowl, after making stock, when the two enrich each other as the cool).
Add the eggs. herbs, seasoning, stir in the fresh mash. Mix until you have a workable paste if you feel you need to use a little more or less.
Leave for 1 hour to settle.
Heat oil in a deep fryer, or shallow pan until if you drop in a little onion or bread it sizzles. (You will have to turn the fish cakes in a shallow pan). Form mix into cakes and fry until golden - about 5 minutes.
Serve with quick garlic mayonnaise (6tbsp mayonnaise with 1 clove smashed garlic).
**Note- I make my mash from Oven jacketed potatoes - I cook a few extra and keep them in the fridge.