Here's a fresh twist on a classic dish: gefilte fish! One of the few authentically "Jewish" foods, gefilte fish has its roots in the Sabbath prohibition of borer - sorting and separating, an integral part of eating fish with bones. Clever housewives developed the idea of removing the bones before Shabbat, grinding the fish, and shaping loaves or patties that were baked or poached. Here, Chef Jack Silberstein adds his own clever idea: a quick and easy red pepper-caper sauce served alongside cornflake crusted pieces of fish. Delicious!
This session took place at the 5th annual National Jewish Retreat. For more information and to register for the next retreat, visit: Jretreat.com.
