This recipe was demonstrated at Gefiltefest 2016 and serves 4
600g firm wild halibut or hake- skin and bones removed
Sea Salt and Black Pepper
Salt the fish for a few minutes and then dredge in flour, then eggs and then matzo
Deep fry for a few minutes until cooked, golden and crisp.
Now pickle with:
250ml cider vinegar
2 tablespoons sugar
2 bay leaves
3 garlic cloves
pinch ground ginger
½ tsp coriander seeds
½ tsp cumin seeds
Bring all the ingredients to a simmer in a pan – for a few minutes and then cool. Pour over the fried fish and leave to marinade for at least 6 hours or up to 48 hours.
Serve with chips cooked in chicken fat
500g chipping potatoes, pelled chipped and washed
1 litre chicken fat
1 litre veg oil
Cook slowly in chicken fat first 140o c until tender and then finish in hot veg oil 180 c until golden and crisp.
Serve with a saffron aioli, made from eggs, olive oil, saffron threads, mustard, vinegar , salt and pepper