Yield: 12 Servings
|2 pounds||Fish fillets; (whitefish; pike, turbot or mixe|
|1 \N||Onion; chopped|
|1 \N||Carrot; grated|
|2 \N||Eggs; beaten|
|½ cup||Cold water|
|1 \N||Green Pepper; sliced into rings|
|1 small||Onion; sliced|
Preheat oven to 350. Brush bottom of a 9-inch X 5-inch X 3- inch loaf pan with oil.
Put fish through food grinder with chopped onion, grated carrot, oil, sugar, salt, pepper, beaten eggs & cold water. Blend well.
Place green pepper rings and onion slices across bottom of pan. Pour fish mixture into pan. Bake 1 hour, uncovered. Remove from oven, turn out upside down on platter. Slice; serve hot or cold.
This was from the book "I Must Have That Recipe". Recipe by Phyllis Fass of Scarsdale, NY. Hope it helps! Lisa Formatted by Elaine Radis BGMB90B; MARCH '93
Posted to JEWISH-FOOD digest V97 #333 by Nancy Berry <nlberry@...> on Dec 24, 1997