Faux Poisson Or Fake Fish Recipes
FAUX POISSON OR FAKE FISH
It is common knowledge that Jews should usher in the Sabbath with a little bit of fish. But in the village in Poland from which Danielle's mother hailed, they often could not get carp in the winter, because the lake was frozen. The story goes that the Jews thought they could make an arrangement with God to create falshe fish (Yiddish for "fake fish"). So they made meat patties, shaped in ovals or balls, depending on the family tradition, and simmered them in a broth with salt, sugar, pepper, and a little carrot, so they would look and taste like sweet-and-sour gefilte fish. "Because the intentions were good, the benevolent God agreed with the Jews and said that he would make believe that it was fish," said Danielle. (In this recipe, sugar is used as a seasoning, as it was in past centuries.)
Yield 15 meatballs
Number Of Ingredients 10
Steps:
- Gently mix together the veal, beef, eggs, matzo meal, salt, pepper, 5 tablespoons of the sugar, and the diced onion in a mixing bowl.
- Bring 6 cups water to a boil in a medium pot. When the water boils, add the chopped onion and the carrots. Season with salt to taste and the remaining sugar.
- Dip your hands into cold water, and shape the meat mixture into fifteen little rounds the size of Ping-Pong balls. Slip them into the boiling water, and simmer, half covered, for about 30 minutes. Serve at room temperature with horseradish, as you would gefilte fish.
MOCK LOBSTER
When I want a quick fish dinner, this is the mouthwatering recipe I turn to. My husband and I like the flavor so much that I serve it a couple times a month.-Gloria Jarrett, Loveland, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut fillets into 2-in. x 2-in. pieces; place in a large skillet. Cover with water. Add salt and seafood seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain. , Cover with cold water. Add vinegar and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until fish flakes easily with a fork. Drain. Serve with melted butter and lemon.
Nutrition Facts : Calories 82 calories, Fat 1g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 872mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.
FAUX FIZZ
Make a fun and fizzy mocktail for teetotal party guests. The flavours of pear, apricots, honey, lemon and rosemary make the delicious base syrup
Provided by Miriam Nice
Categories Cocktails, Dinner
Time 25m
Yield 1 (syrup makes enough for 3)
Number Of Ingredients 8
Steps:
- To make the base syrup, put the sliced pear, dried apricots, golden caster sugar, honey, sprig of rosemary and a strip of lemon zest in a saucepan with 100ml water. Heat for 10 mins or until the sugar has dissolved and the pear is very soft, then leave to cool completely.
- Strain the syrup into a jug, add the apple cider vinegar and chill in the fridge for at least 30 mins. Pour about 25ml of the syrup into a champagne flute and top with cold sparkling water. Garnish with a rosemary sprig, if you like.
Nutrition Facts : Calories 135 calories, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
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