Yield: 10 Servings
|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
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.