CookEat Recipe
Jewish Trout and Red-Fish Slices with Cracker Filling
Fish slices layered with onion, cracker and egg paste under their skin, poached with vegetables and served cold.
Method
Steps
Step 1
Have each cleaned fish cut in thick slices and skin loosened only from one face. Mix two chopped onions, cracker crumbs, egg, salt and pepper to a cohesive paste; spread thinly on the exposed flesh and lay the attached skin back over it.
Step 2
Bring measured water, third onion, carrot, parsley and spices to a gentle simmer. Lower fish slices in one layer and poach gently, checking filling reaches 74 °C and fish 70 °C. Continue only if needed; the historical two-hour boil must be trialled before adoption.
Step 3
Stir cream into the hot broth, remove fish carefully, cool promptly in shallow covered dishes with a little broth and refrigerate until cold for service.
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