This entry was posted on Friday, September 21st, 2007 at 1:56 am and is filed under Pike, Salmon, Whitefish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 2 onions, thinly sliced
- 2 lemons, sliced
- 1/3 cup brown sugar
- ¼ cup seedless raisins
- 1 bay leaf
- 6 slices whitefish, pike or salmon
- 2 teaspoons salt
- 2 cups water
- 6 gingersnaps, crushed
- 1/3 cup cider vinegar
- ¼ cup sliced blanched almonds
Combine the onions, lemon slices, brown sugar, raisins, bay leaf, fish, salt and water in a sauce pan. Cover and cook over low heat 25 minutes. Transfer fish to a platter.
Add the gingersnaps, vinegar and almonds to the fish stock. Cook over low heat, stirring constantly, until smooth. Pour over the fish. Serve warm or cold. Serves 6.