Prep 40 mins
Cook 0 mins
From a Jewish cookbook (your guess is as good as mine which one) this is a great alternative to gefilte fish. Nice as an appetizer or as a light main dish. I use salmon as it is readily available and is very good but the recipe suggested trout, and carp as well, so go with your favorite. The prep time does not account for chill time.
- 6 fish steaks
- salt and pepper
- 1 onion, thinly sliced
- 1 carrot, thinly sliced into rounds
- 1 bay leaf
- 4-6 whole cloves
- 1 lemon, sliced and seeded
- 2-4 slice fresh ginger
- 946.0 ml cold water
- 118.29 ml red wine vinegar
- 118.29 ml light brown sugar
- 44.37-59.16 ml parsley, chopped
- In a large skillet combine onion, carrot, bay leaf, cloves, lemon slices, ginger and water.
- Bring to a boil then reduce to a simmer. Cover and simmer 15 minutes.
- Add fish and cook over medium low, covered, until fish is cooked (it will turn opaque and pull away from center bone)about 10-12 minutes.
- Remove fish to a large deep glass or ceramic dish.
- Boil liquid again until reduced by 1/2, about 7-10 minutes.
- Strain (saving the carrot) and add the vinegar and brown sugar.
- Stir in parsley and pour over fish. Chill until needed (I've chilled for 24 hours in the past).
- Serve chilled garnished with the carrot slices.