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

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