Pickled (marinierte) fish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Lake trout or whitefish (use heads) |
| 1 | teaspoon | Salt |
| 3 | cups | Water |
| 2 | mediums | Onions, sliced |
| ½ | cup | White vinegar |
| 1 | tablespoon | Mixed pickling spices |
| ¼ | cup | Sugar |
| Extra salt to taste | ||
Directions
Cut fish into 2-inch pieces. Place in a 4 quart saucepan, add salt, water, and 1 sliced onion. Bring to a boil. Lower the heat, cover and simmer about 15 minutes until the fish just flakes. Discard the heads, and place the fish carefully in a large bowl, in layers with the remaining onion. Measure 2½ cups of the broth, add remaining ingredients, bring to a boil, and cook 5 minutes. Pour over the fish. Chill at least 24 hours before serving.
This will keep several days. Serves 5-6 "The Jewish Cookbook" by Mildred Grosberg Bellin Posted to EAT-L Digest 13 Apr 97 by Jean Jones <bruja@...> on Apr 14, 1997