Molly Goldberg Jewish Cookbook (7 page)

FISH WITH EGG SAUCE

1 tablespoon salt

V\
teaspoon white pepper

6 slices fish (lake trout, whitefish,

or pike) 3 onions, sliced

2 carrots, scraped and sliced 2 stalks celery, sliced

i parsley root, cubed

2 cups water

3 tablespoons ground blanched almonds

2 egg yolks

2 tablespoons chopped parsley

Mix the salt and pepper together and rub into the fish. Place the onions, carrots, celery, and parsley root in a saucepan. Arrange the fish over the vegetables; add the water. Bring to a boil and cook over low heat 45 minutes. Place the fish on a platter. Force the stock and vegetables through a sieve or pur£e in an electric blender. Add the almonds.

Beat the egg yolks in a saucepan. Gradually add the stock, beating constantly to prevent curdling. Reheat, but do not allow to boil. Pour over the fish. Sprinkle with parsley and serve.

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Fish

This recipe is special. Special because to work out the exact ingredients was a job for My Uncle David. Why David? Well, he has an ear for Sweet and Sour Fish. I wouldn't make it without David's assistance to taste it every step of the way. And when we put the recipe on paper I insisted that David stand by with me
_y
and what you have here is the guaranteed Sweet and Sour Fish like I always make according to Uncle David.

SWEET AND SOUR FISH

\Vi
cups vinegar 34 cup water W cup sugar

2 teaspoons salt

3 tablespoons butter (optional)

4 onions, sliced 2 lemons, sliced

6 slices fish (salmon, whitefish,

lake trout, or pike) 34 cup seedless raisins
V4
cup blanched almonds, sliced 2 egg yolks

Combine the vinegar, water, sugar, salt, and butter in a saucepan. Boil for 5 minutes. Add the onions, lemons, and fish. Cook over low heat for 15 minutes. Add the raisins and almonds. Cover and cook over low heat for 35 minutes. Remove the fish to a platter. Discard the lemon slices.

Beat the egg yolks in a bowl. Gradually add the fish stock, beating constantly to prevent curdling. Pour the sauce over the fish. Chill for several hours.

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The Molly Goldberg Cookbook

CANNED SALMON CROQUETTES

2 cans
(jY4
ounces) salmon

V4
teaspoon pepper

4 tablespoons grated onion

2 eggs

2 teaspoons lemon juice

34 cup bread crumbs

4 tablespoons shortening

Drain and mash the salmon. Add the pepper, onion, eggs, lemon juice, and 3 tablespoons bread crumbs. Mix well. Shape into croquettes and dip lightly in remaining bread crumbs.

Heat the shortening in a skillet. Fry the croquettes in it over medium heat until browned on both sides.

SAUERKRAUT-STUFFED FISH

3 teaspoons salt

V*
teaspoon freshly ground black pepper

4 pounds fish, split for stuffing

(whitefish, salmon, trout, or

sea bass)
\Vi
pounds sauerkraut
Vz
cup shortening 2 onions

i apple, peeled and grated 2 tablespoons flour

Mix 2 teaspoons of the salt and
Vi
teaspoon of the pepper together, and sprinkle on the fish.

Cover the sauerkraut with water in a saucepan; bring to a boil and cook over medium heat for 10 minutes. Drain well.

Melt 2 tablespoons of the shortening in a skillet. Add the onions and saut6 for 10 minutes, stirring frequently. Add the sauerkraut

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Fish

and remaining salt and pepper. Cook over medium heat for 5 minutes, stirring almost constantly. Add the apple and mix well. Stuff the fish with the mixture. Sew or fasten the opening with skewers or toothpicks. Sprinkle flour on the fish.

Melt the remaining shortening in a baking dish. Place the fish in it.

Bake in a 375 ° oven for 1 hour, basting frequently.

BAKED FISH DUMPLINGS

2 slices white bread, trimmed
V2
cup boiling water 4 tablespoons butter

1 onion, chopped

2 pounds fillet of white-meat fish

(halibut, whitefish, or pike)

3 teaspoons salt

Yi
teaspoon white pepper

2 egg yolks

3 tablespoons cold water

2 onions, sliced

3 tomatoes, chopped

2 tablespoons chopped parsley

Soak the bread in the boiling water for 5 minutes. Drain and mash.

Melt 2 tablespoons of the butter in a skillet. Saut6 the chopped onion in it for 5 minutes. Add the bread; saut6 2 minutes. Grind or chop the fish very fine. Add the onion mixture, 2 teaspoons salt,
V4
teaspoon pepper, the egg yolks, and cold water. Chop until well blended and smooth. Shape into 2-inch balls.

Melt the remaining butter in a baking dish. Add the sliced onions, tomatoes, remaining salt and pepper, and the fish balls.

Bake in a 350
⁰
oven for 35 minutes, basting frequently and adding a little water if necessary. Sprinkle with the parsley and serve.

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The Molly Goldberg Cookbook

MACKEREL CROQUETTES

Va
pound butter

3 onions, chopped

3 pounds mackerel fillets

1 clove garlic, minced

2 teaspoons salt

Vi
teaspoon freshly ground black

pepper
Vi
teaspoon sugar

2 eggs, beaten

3 tablespoons cold water

Melt half the butter in a skillet. Saut6 the onions in it until brown. Grind the fish in a food chopper or chop it in a wooden bowl. Add the onions, garlic, salt, pepper, and sugar. Chop or grind until smooth and well blended. Add the eggs and water. Mix well.

Melt the remaining butter in a skillet. Between wet hands, shape the croquettes into the desired size. Fry over low heat until browned on both sides.

Serve hot or cold. Very small croquettes make a delicious
hors d'oeuvre,
particularly when served with a little English mustard.

PAPRIKA FISH

4 tablespoons butter

4 onions, chopped

2 teaspoons paprika

6 slices fish (pike, whitefish, or

sea bass) 2 teaspoons salt
Vi
teaspoon freshly ground black

pepper i cup water
Vi
cup sour cream

6
₄

Fish

Melt the shortening in a saucepan. Add the onions. Saut6 for 10 minutes, stirring frequently. Add the paprika and mix well. Arrange the fish over the onions. Sprinkle with the salt and pepper. Add the water and bring to a boil. Cover and cook over low heat for 45 minutes. Correct seasoning. Carefully remove the fish to a platter.

Add the sour cream to the sauce, mixing constantly. Heat, but do not allow to boil. Pour the sauce over the fish and serve.

SMOKED SALMON AND POTATO KUGEL (PUDDING)

4 tablespoons butter 2 onions, chopped

5 potatoes, peeled

V4
teaspoon freshly ground black pepper

6 slices smoked salmon 2 eggs

1 teaspoon salt 1 cup light cream
Vz
cup milk

Melt the butter in a skillet. Saut6 the onions in it for 10 minutes, stirring frequently.

Preheat oven to 325
⁰
. Slice the potatoes as thin as possible. In a buttered casserole arrange successive layers of potatoes, sprinkled with pepper, and the smoked salmon and sauteed onions. Start and end with the potatoes.

Beat the eggs, salt, cream, and milk together. Pour over the potatoes.

Bake for 50 minutes, or until set and lightly browned on top.

Serve as a luncheon or supper dish.

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The Molly Goldberg Cookbook

BAKED STUFFED FISH

3 teaspoons salt

Yi
teaspoon pepper

1 3- to 4-pound fish (whitefish,

pike, lake trout), split for

stuffing
\Vi
cups bread crumbs
V4
cup milk 1 onion, grated
Vi
cup melted butter
V2
cup corn meal
V2
cup light cream

Mix 2 teaspoons of the salt and pepper together; rub into the fish. Mix bread crumbs, milk, onion, and 3 tablespoons of the melted butter and remaining salt together, and stuff the fish. Fasten the opening with skewers, toothpicks, or thread. Roll the fish in the corn meal.

Pour the remaining butter into a baking dish; place fish in it.

Bake in a 350
⁰
oven 20 minutes. Add cream and bake 30 minutes longer, basting frequently.

COLD BOILED FISH

4 onions, sliced

1 stalk celery, sliced

2 carrots, sliced

6 slices fish (whitefish, pike, or

carp) 2 teaspoons salt
Vi
teaspoon freshly ground black

pepper
Va
teaspoon sugar 2 cups water

Place the onions, celery, and carrots on the bottom of a saucepan.

66

Fish

Arrange the fish over them. Add
the
salt, pepper, sugar, and water. Bring to a boil. Cover and cook over low heat for 50 minutes.

Carefully remove the fish to a platter. Pour the stock over it. Chill for at least 4 hours.

This
is a dish a king would like. And why not? Pike is a wonderful fish, and noodles? Noodles are my downfall, so when you put them together how wrong could it be? Try it and Ym sure you'll be an attic with me.

PIKE WITH NOODLES

4 slices pike (about 2 pounds)

or similar fish 2 cups water

2 onions, sliced

3 teaspoons salt

2 teaspoons pepper
Va
pound butter

1 package (8 ounces) broad noodles, half cooked

3 tablespoons flour 1 cup light cream

Yi
cup grated gruy&re cheese

Wash the fish thoroughly. Combine in a saucepan with the water, onions, 2 teaspoons of the salt, and 1 teaspoon of the pepper. Cook over medium heat for 35 minutes. Remove the fish from the stock and allow to cool. Strain the stock and reserve 1 cup. Remove the skin and bones from the fish, and flake the fish finely.

Melt half the butter in a saucepan. Add the half-cooked noodles and saut6 for 10 minutes, stirring frequently. Add the fish and mix together lightly.

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The Molly Goldberg Cookbook

Melt the remaining butter in a saucepan. Add the flour and stir until very smooth. Add the reserved cup of stock and the cream, stining constantly until the boiling point. Cook over low heat for 5 minutes. Add the remaining salt, pepper, and the cheese. Stir until the cheese is melted. Preheat oven to 425
⁰
.

Place the noodle-and-fish mixture in a buttered casserole. Pour the sauce over it. Bake for 20 minutes.

Serve hot.

note: This is an excellent dish for using up leftover fish. If fish stock is not available, substitute 1 cup of milk in its place.

FISH IN SOUR CREAM

6 tablespoons butter

1 onion, grated

2 eggs

1V2 teaspoons salt

Vi
teaspoon freshly ground black

pepper
^l
A
teaspoon dry mustard 6 fish fillets (flounder, sole, or

whitefish) 1 cup bread crumbs

1 cup sour cream

2 tablespoons chopped parsley

Melt 2 tablespoons of the butter in a skillet. Add the onion. Saut6 for 5 minutes, stirring frequently. Cool.

Beat the eggs, salt, pepper, mustard, and sauteed onion together. Dip the fish in this mixture and then in the bread crumbs, coating both sides.

Melt the remaining butter in a skillet. Fry the fish in it for 5 minutes on each side. Add the sour cream; cook over low heat for xo minutes. Sprinkle with the parsley and serve.

68

Fish

BAKED FISH AND VEGETABLES

Vi
cup olive or salad oil 2 potatoes, peeled and diced 2 carrots, sliced
Vi
pound fresh green peas, or
y*
package frozen peas

1 green pepper, sliced thin