RFCJ RECIPE ARCHIVE
Posted by : Ruth Cold Bass or Halibut in Lemon-Dill Sauce - pareve
This is from an old column by Zillah Bahar in the Jewish Bulletin of Northern California. Suzy David, author of "The Sephardic Kosher Kitchen" (Jonathan David Publishers; 1984), is highly regarded in Israel. This dish can be great for hot weather, in general, or for a Shabbat lunch in particular. Ruth COLD BASS (OR HALIBUT) IN LEMON AND DILL SAUCE Peshcado Ilado in Sos di Limon i Dill ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 6 1 fresh bass (about 3 pounds) 3 cups water 2 Tbs. white wine vinegar 2 celery stalks with leaves, coarsely chopped 1 yellow onion, peeled 1/2 tsp. salt Sauce: juice of 1 lemon 3 Tbs. olive oil 2 garlic cloves, crushed 1 tsp. salt 1/2 tsp. sugar 3 Tbs. chopped dill Clean, bone and cut the fish into 1/2 inch slices. Reserve the head. (You may ask the fish store to perform this prep work.) In a fish kettle or medium-sized pot with a tightly fitting lid, place the fish head, 3 cups of water, vinegar, celery stalks, onion and salt. Bring to a boil. Continue cooking for 10 minutes. Remove the fish head and gently lower the pieces of fish into the pan. Reduce the heat and cook the fish mixture at a simmer for 10 to 12 minutes. With a slotted spoon lift the fish pieces from the pan and transfer them to a deep serving dish. Strain the cooking liquid and return it to the pot. Cook over high heat until the liquid is reduced to half a cup. To prepare the sauce, place the lemon juice, oil, crushed garlic cloves, salt, sugar and chopped dill in a small bowl. Mix to incorporate. Add the reduced cooking liquid and mix again to incorporate. Pour the sauce all over the fish. Cool for a few minutes and serve at room temperature.
