As a peninsula, fish naturally makes up a substantial part of the Italian diet. An ancient method of preserving fish survives in the form of baccala (dried cod) used to make a variety of dishes including pezzetti (fish sticks). From Sephardic immigrants, Italkim learned of pesce fritto (fried fish) and pesce marinato (marinated fried fish). This version of ceviche (marinated fish) is traditionally served as an appetizer on Sabato (Shabbat) in Italian homes. Use salmon for an untraditional touch.
Cooking fish in water not only produces a moist, tender flesh, but imparts the fish’s gelatin into the cooking liquid, thereby, gelling it. Variations of this widespread dish can be found on Sabbath tables from France to Russia as well as in many Sephardic communities where it is called jelatine di pescado or pichtee. In Alsace, the various versions of carpe a la Juive have become part of the cooking repertoire of the non-Jews of the area. Rich-flavored carp was the favored fish for this dish by Ashkenazim and gelatinous striped bass by Sephardim, but any firm-fleshed fish, even salmon or trout, can be used. Sephardic versions always incorporate a little lemon juice, partly for flavor and partly as a preservative. Since lemons were generally scarce in most parts of Europe, Ashkenazim usually use vinegar. In the medieval Teutonic mode, the vinegar is counterbalanced with sweet ingredients.
This salad is an unusual variation, combining the whitefish, and a tangy
dressing. Served on a bed of lettuce this salad is the perfect start to any
Yom Tov meal
Baked Goods
OUKosher RSS Feeds