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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I find this a quick, clean way of cooking that retains all the flavour of the fish as well as the moistness. I use greaseproof paper; if you choose use foil and do use foil if cooking on a barbeque else you may have a larger glow than you bargained for.
One can also cook other thick cuts of fish this way such as cod, sea bass, hake or bream.
1 portion of salmon per person either steaks or fillets
½ an orange per person
1 tsp of chopped parsley or dill whichever you prefer or mix per piece.
Piece of greaseproof paper per portion
Preheat your oven to a medium high heat about 160C on a fan oven, 175ºC 350ºFGas Mark 4. Or bring a pan with about 2 inches 5cm water to the boil on the hob.
Fold the paper one third of the way up and then fold the sides in to make a bag, place the fish and herbs inside, squeeze the ½ orange and add juice to the bag, fold over the remaining part of the paper to close the bag and turn the corners of that piece of paper to seal the fish.
Place the fish parcels in a dish and pour in enough boiling water to cover the base of the dish and cook in the oven for 12-15 minutes. Alternatively place in saucepan and cook over low heat for 6-7 minutes.
Serve in their bags with mange tout, new potatoes sprinkled with herb you have used in the parcel (ie dill or parsley) and a dash of butter.
If you can't cope with making the parcels use greaseproof sandwich bags!