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 nice fish dish that can be eaten cold indeed I think it is better that way and is a good dish for a festival lunch or even to fast on.
About a 1.75k (3½lb) whole fish such as Carp, Mullet, Sea Trout or small Salmon (gutted and cleaned)
Or 1 kilo (2lb 4oz) Fish Fillets (skinned)
100g (3½oz) apricots
100g (3½oz) raisins
100g (3½oz) pine nuts or blanched almonds
Few strands saffron - soaked in 4-5 tbsp white wine (or water)
3 tbsp honey
3 tbsp olive oil
About 8 stems basil or 3 tsp dry basil
Roughly chop the apricots and mix with the raisins and pine nuts.
Place fish in a dish and sprinkle on fruit and nuts (if using a whole fish put half of this mixture inside).
Combine saffron wine, honey and oil pour over fish. Chop or crumble a little fresh or dried basil over the top and season with salt and pepper.
Cover and cook for half an hour fillets, 45 minutes for a whole fish, at 160ºC Fan, 175ºC, 350ºF, Gas Mark 4, Moderate oven
Serve hot or cold. If you are serving hot allow to rest for five minutes before serving.
I like to serve this with my Citrus Avocado Quinoa Salad which echoes the citrus flavour and a Crunchy Green Autumn Salad