Newspaper article The Record (Bergen County, NJ)

Fish for the Feast

Newspaper article The Record (Bergen County, NJ)

Fish for the Feast

Article excerpt

Translated literally as "head of the year," Rosh Hashana and its food traditions are meant to usher in a sweet and prosperous year. Any wonder then that fish would play a role in the meal? After all, since ancient times fish has been a symbol of fertility and abundance.

Riffing on this fish theme, we turned to Mocha Bleu Patisserie, Bistro and Cafe, a kosher dairy restaurant in Teaneck, to offer up some of their fish recipes that would fit the Rosh Hashana dinner table. As the holidays fall this year on these late summer days, a lighter meal may be more suitable for your guests than the usual chicken noodle soup and brisket with tzimmes. Lighter and more friendly to those who no longer eat meat.

-- Sachi Fujimori

Sidebar:

* TILAPIA FRANCESE

8 6-ounce tilapia steaks

4 cups tempura flour

8 eggs (beaten)

3/4 quart cooking white wine (not too dry)

16 lemons

1/2 pound of butter

Fresh chopped parsley for garnish

Cut tilapia pieces in half, and dip in tempura flour. Then coat each piece with the egg wash.

In a lightly oiled pan, saute the fish until golden brown.

Drain excess oil and add cooking wine to the pan and juice of lemons with no seeds.

Coat the butter in tempura flour to create a roux. Add to the pan and stick in oven for five to eight minutes at 350 degrees, until the sauce thickens. Serve with a pinch of fresh parsley.

* MAPLE MUSTARD SALMON

8 6-ounce salmon steaks (season with salt, pepper, paprika)

1 cup maple syrup

1 tablespoon country mustard

Sear the salmon steaks in a frying pan until golden brown on each side.

Bake the salmon in the oven at 350 degrees for 10 minutes until the inside is cooked to medium well.

Mix the maple syrup and country mustard, and pour over salmon and serve.

* APPLE CHUTNEY

4 apples (diced into cubes, unpeeled)

1 cup craisins (dried cranberries)

1/2 cup white sugar

1/4 cup cinnamon

1 cup white vinegar

1/2 cup butter

Pinch of salt and pepper

Melt butter in a pan on stove top. Than add all ingredients and continue to heat until the vinegar is reduced. …

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