Alsatian Sweet and Sour Fish

Amarante

Sun, May 22 2016, 10:44 am

I got a fascinating new cookbook by Joan Nathan which is essentially recipes as well as historical background on the Jews of France - and it is a true melting pot of recipes since French Jews seems to have come from all over LOL

This was a nice Shabbos lunch dish as it is served at room temperature. I think because of the sweet and sour, it would especially appeal to Ashkenazi palates. I am going to also try out some of the dishes that are French interpretations of the Sephardic dishes from settlers in France from Northern Africa.

Alsatian Sweet and Sour Fish

Source: Joan Nathan - Quiches, Kugels, and Couscous

YIELD: 8 TO 10 SERVINGS

3 tablespoons olive oil
1 medium onion, peeled and thinly sliced
Salt and freshly ground pepper to taste
1 cup sugar
½ teaspoon ground cinnamon
2 tablespoons cider vinegar
½ teaspoon ginger
6 bay leaves
½ cup golden raisins
½ cup slivered almonds
One 3-pound fillet of carp, salmon, grouper, bass, rockfish, or sea bream

Heat the olive oil in a pot or poacher large enough to hold the fish, and sauté the onion, seasoned with salt and freshly ground pepper to taste, until translucent.

Dissolve the sugar in 2 tablespoons water in a heavy skillet over low heat, stirring with a heat-resistant spoon. Raise the heat to medium and stir constantly until large bubbles start to form, about 5 minutes. Then stop stirring and carefully rotate the pan over the heat until a golden-brown color is reached, brushing down any crystals that might form with a brush dipped in cold water. Pour this caramel over the onion.

Pour 2 cups water over the caramel and onion and bring to a boil. Stir in the cinnamon, vinegar, ginger, salt and freshly ground pepper to taste, the bay leaves, the raisins, and the almonds. Place the fish on top, cover, and simmer over very low heat for about 15 minutes, or until the fish is barely cooked through. Carefully remove the fish to a serving plate, and boil the sauce down to reduce by half. Pour the sauce over the fish, cool, and refrigerate. Serve the fish at room temperature