Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Pike* |
| 1 pounds | Whitefish* |
| ⅓ cup | Water |
| 1 ounce | Bread crumbs or matzo meal |
| 2 \N | Eggs; (I use 3-4 egg whites) |
| ⅓ cup | Finely chopped onion |
| ½ cup | Finely chopped carrots |
| 2 teaspoons | Salt or more to taste |
| \N \N | White pepper |
| ½ cup | Cooked mashed carrots |
* (Buy 4 lbs, when skinned and boned it reduces to 2 lbs.) Source: Essabissel - Cookbook by the Sisterhood of Congregation Beth Shalom, Northbrook, IL
Servings: 10-12
By: Carol Kaplan
In a food processor, finely chop fish and remove to a bowl. Add water,bread crumbs or matzo meal, eggs, onions, chopped carrots, salt and pepper and mix well.
Spray a 12"x3"x3" or a heavy bread pan with a kosher spray. Put one half of mixture in pan and tap down. Place cooked, mashed carrots down the middle of mixture in a stripe.
Add rest of fish and tap down. Cover with foil and place in a water bath.
Bake at 350 degrees for approximately 1 hour. Uncover pan and let cook for another half hour or until knife comes out clean. Cool and refrigerate.
Turn over on plate. Slice and serve. I usually place the slices on a leaf of butter lettuce or radicchio and decorate with a stem of parsley or dill.
Fortunately our local fish store will grind the fish, carrots, and onions.
Saves a lot of work.
Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@...> on Sep 18, 1998, converted by MM_Buster v2.0l.