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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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Sweet Yom Tov Fish in the Italian Tradition


Serves 8

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
Seasoning
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