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Monday, September 13, 2010

Jewish Sour Fish.

Just 4 u

Season a trout and let cook with 1 sliced onion, 1 sliced lemon, 2 tablespoonfuls of vinegar, a few cloves and
a pinch of pepper. Add cinnamon, 1/4 cup of raisins and 1 tablespoonful of butter. When done, remove to a
platter. Add some brown sugar, lemon−juice and chopped parsley to the sauce; let boil and pour over the fish.
Serve cold. Garnish with parsley.

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