Minnesota Pickled Fish Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
Water,
Salt and pepper,
Celery tops, parsley
2 lbs: Small white fish,
1 large: Onion,
1 cup: Vinegar,
1 each: Onion, sliced
1 each: Red pepper, cut into stirps
1 tbsp: Whole pickling spice,
Directions:
Boil 3 cups water; add 1 tsp salt, 1/4 tsp pepper, celery tops, and a
few parsley sprigs. Add fish and enough more boiling water to cover.
Cover; simmer over low heat for 5 minutes. Remove fish to covered
casserole, discarding liquid. Sprinkle fish with salt and pepper.
Mix remaining ingredients. Pour over fish. Cover, and refrigerate
for a day or two, turning fish once or twice. Serve as an appetizer.
Makes 8 servings. Origin: Womens Day Encyclopedia of Cookery, Vol 1,
Minnesota Section. Shared by: Sharon Stevens, Feb/94
Submitted By SHARON STEVENS On 07-29-95
Source from luhu.jp
few parsley sprigs. Add fish and enough more boiling water to cover.
Cover; simmer over low heat for 5 minutes. Remove fish to covered
casserole, discarding liquid. Sprinkle fish with salt and pepper.
Mix remaining ingredients. Pour over fish. Cover, and refrigerate
for a day or two, turning fish once or twice. Serve as an appetizer.
Makes 8 servings. Origin: Womens Day Encyclopedia of Cookery, Vol 1,
Minnesota Section. Shared by: Sharon Stevens, Feb/94
Submitted By SHARON STEVENS On 07-29-95
Source from luhu.jp