|Chez Panisse Desserts|
|by Rh Value Publishing|
Lindsey Shere, pastry chef at Chez Panisse since 1971, shares recipes for basic pastries, cookies, cakes, and creams grouped around their dominant...
Results 1 - 7 of 7 for sucker fish
Cover with white ... very well. Allow fish pieces to stand ... be made in double or triple batches. A covered 5 quart pail may be used as the container.
Combine fish, celery, onion, pickle relish and salad dressing. Toss lightly. Serve with crackers.
Add 5/8 cup salt to 1 quart of fish pieces. Add vinegar ... wine to each quart of fish. Also add 2 or 3 tablespoons chopped onion. Let sit at least a week.
In a large ... and stir in fish. Cover and ... heat. Add fish balls, flattening slightly with spatula. Fry until brown and hot throughout. Serves 4 to 6.
Soak filets in ... add vermouth. Pack fish in jar in layers of fish, sliced onion ... lemon. Pour brine over fish and refrigerate. Ready in about 5 days.
Heat milk and ... hot. Pour over fish in a mixing ... pour into a greased loaf pan. Bake, uncovered in a 350 degree oven for about 40 minutes. Serves 4.
Soak fish in salt water ... each quart 2 tablespoons red vinegar and 1 teaspoon salt. Seal jars and pressure cook for 1 hour and 45 minutes at 10 pounds.
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