Fish

" the fish occupies a significant place in the Jewish cuisine.

There are saltwater fish and freshwater fish. They are prepared in various ways.

Fried, roasted, accompanied with dressing, cooked in the oven or as balls, we adapt them with various vegetables.

They can be tasted with a hot or soft sauce. "

 

FENNELS SALMON for 6 to 8 people   Easy  6 6

1 salmon ( 2 kg)

4 fennel heads

2 small spoons of oil

1 big spoon of red pepper

1 big spoon of curcuma

1 salt pinch

Empty the salmon, rinse it well under running water, make the last rinsing with the vinegar,  let it impregnated with vinegar a few moment  then pass it again under running water. Cut it in sections but keep the head and the tail. Lay out all the sections, without forgetting the head and the tail, in a large dish that can go over the fire. Rinse the fennel heads, to keep the tails and the foliage, cut the fennel heads in fine plates, lay out the tails and the foliage just as it is. Put some oil, red pepper, curcuma and salt. Completely cover the preparation with water. Put over the fire and let it cook with a large fire until complete evaporation of the liquid. Do not  cover the fish during cooking.

* This dish is eaten hot, accompanied by apples vapor.

 

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MULLET WITH POTATOES AND CARROTS for 8 to 10 people Easy 66

1 mullet of 2 kg

5 potatoes

3 carrots

2 onions

2 big spoons of oil

1 small spoon of red pepper

1 small spoon wof curcuma

bundle of parsley

1 salt pinch

3 leafs of bay-tree

Empty and scale the mullet. Rinse abundantly under water and make a last rinsing accompanied by vinegar. Cut out in sections the mullet and lay out it in a cooking pot. Add potatoes cut in discs (not too fine) and carrots cut in sticks, then cover teverything with fine onion plates. Add oil, red pepper, tcurcuma, salt, parsley and the bay-tree leafs. Cover everything with a big quantity of water, put over the fire and let cook until it boils. Do not cover the fish during cooking. At the end of cooking lower fire, this allows to obtain a little creamy sauce.

 

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FISHBALLS for 4 to 6 people     Easy  6 6

1 kg of white fish (whiting, hake, cod)

1 egg

3 big spoons of bread chapelure

parsley

1 salt pinch

garlic, pepper

 

Sauce :

1 tomato

1 onion

3 leafs of bay-tree

2 cloves of garlic

1 big spoon of soft red pepper

2 big spoons of oil

salt

Empty the fish. Wash and boil the fish and add to it a leaf of bay-tree, salt and a clove of garlic. Remove the head, the skin, the bones and the tail. Keep the cooking water for the sauce. Let cool then to chop. Add to the mince, the chapelure, the eggs, the parsley, salt, garlic and pepper. Mix well everything and made the fishballs.

Prepare sauce by mixing in oil, the tomato cut in small pieces and the onion. Add soft pepper, 2 leafs of bay-tree, garlic, salt and delicately incorporate fishballs. Let cook the mixture over a soft fire for 30 min.

* Serve this dish quite hot, accompanied by apples vapor.

 

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