Yield: 12 Servings
Measure | Ingredient |
---|---|
2 pounds | Fish fillets; (whitefish; pike, turbot or mixe |
1 \N | Onion; chopped |
1 dash | Pepper |
1 \N | Carrot; grated |
2 \N | Eggs; beaten |
1 teaspoon | Oil |
½ cup | Cold water |
1 tablespoon | Sugar |
2 tablespoons | Salt |
1 \N | Green Pepper; sliced into rings |
1 small | Onion; sliced |
HARITON; (JJHV69B
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