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Pickled Fish (Dag Kavush)




Source of Recipe


Jewish


List of Ingredients




3 pounds whitefish, heads, bones and trimmings, or other fish trimmings
3 cups White wine vinegar
2 cups Onion; coarsely chopped
4 mediums Bay leaves
3 Cloves; (whole)
2 tablespoons Salt
12 Black peppercorns; (whole)
3 pounds whitefish fillets, skinned and cut into serving pieces, similarly sized or pike or other firm white fish
1/2 teaspoon White pepper
2 mediums Onion, cut into 1/8 inch slices and separated into rings
1 medium Carrot, scraped and finely grated



Recipe



Wash the fish heads, bones and trimmings in a large sieve or colander under cold running water, then place them in 3 to 4 quart pot. Add the vinegar, 3 cups of cold water, the chopped onions, bay leaves, cloves, 1 tablespoon of the salt, and the peppercorns. Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for 30 minutes. Strain the liquid through a fine sieve set over a bowl and discard the trimmings, onions and seasonings. Place the fish fillets in a 4 to 5 quart enameled casserole. Sprinkle the fish with the remaining tablespoon of salt and the white pepper and pour in the strained stock. Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 12 to 15 minutes, or until the fish flakes easily when prodded with a fork. With a slotted spoon, transfer the fillets to a large deep serving platter. Arrange them in rows, and scatter the sliced onions on top. Sprinkle the fish with the grated carrot. Pour in the stock and refrigerate for at least 3 hours, or until the stock has thickened into a delicate jelly.