Add fresh thyme sprigs to garnish.Ĭan you imagine preparing your fish in less than 4 min and forget about it… 2 days later … tada …. Divide the fish among individual plates and spoon the olives and wine sauce over the top and sprinkle with Raskin’s garlic salt to finish. Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Drizzle with the oil and season with 1/4 teaspoon black pepper. Scatter the olives and lemon zest around the fish. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. The farmed raised fish is more mild in taste and that’s the one we used. Striped bass can be purchased at Raskin’s, wild caught when available or farmed raised. Striped bass is a versatile fish that accept most cooking methods, and therefore works really nicely with this recipe. We used it as a finishing salt, sprinkled after our dish is cooked it raises the flavor and adds the right crackle to our fish. But the real show stopper ingredient in this dish is Raskin’s Roasted Garlic salt. The mix of olives, lemon zest and fresh thyme create an explosion of flavors. It is spring after all… and with this recipe you will feel the heat even if you live in chilly NYC like we do. Spoon the salsa over the fish roll or serve your Hasselback Raskin’s gefilte roll with horseradish because it is Pessach after all □ ![]() Using a sharp knife, slice it partially- not all the way through. Unwrap the cooking paper and let it thaw for about 15/20 min. Take your favorite Raskin’s gefilte loaf out of the freezer. Toss all the salsa ingredients together, cover and chill till ready to serve. We served it with a jalapeno tomato salsa on top for a fresh splash of flavor. We used the sweet blue roll for our recipe but any Raskin’s gefilte roll can be used. One easy tip to make sure you don’t cut your gefilte roll all the way through is by placing 2 chopsticks on either side of the roll while cutting so the knife doesn’t go all the way down. The Hasselback technique is where the partially defrosted gefilte roll is about halfway cut through into thin slices the spices and oil drizzled on top make it a crispy on the outside gefilte fish chip. The NO NO’s rolls have no sugar no oil, it is basically ground fish, eggs and vegetables. Raskin’s have a wide variety of gefilte fish rolls, sweet, no sugar added, salmon and for Pessach Raskin’s offer their costumer the “no no” rolls and the “sweet no’s” rolls – the ingredients are very limited for the consumers who stay away from too many processed ingredients. When Pessach comes around, we are all looking for a variety in our menu, so let’s give this traditional staple a new twist! Hasselback gefilte fish. ‘tis the season of horseradish and gefilte fish for many. Sprinkle with fresh dill and adjust flavor with salt and pepperaccording to your liking. Add the cooked zoodles and combine thoroughly using tongs. In same skillet bring heavy cream to a boil, lower the heat and add the garlic, parmesan cheese, lox and flour, mixing constantly till the cream sauce thickens. Raskin’s lox adds a mild flavor without taking over the taste of the dish.Ĥ zucchinis spiralized / zoodled (abt. You can even make the sauce in advance, store in the fridge and warm up the day you are planning on serving this dish. It’s a very simple and quick recipe to put together. ![]() We substituted pasta with zoodles for a healthier recipe. ![]() We cut down on the carbs in the following recipe, but definitely did not cut down on the flavors! Dairy binge coming up… yes Shavuos is next week!
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