On 4/1/2011 10:19 AM, Landon wrote:
> On Thu, 31 Mar 2011 18:31:15 -0500, Janet Wilder
> > wrote:
>
>> Speaking of mincing tilapia, I use it for gefilte fish. I can't get the
>> "traditional" pike, whitefish, carp and mullet that my mother used up
>> north. I have found that using the same techniques and ingredients
>> other than different fish, works really well. After all, it's just a
>> fish dumpling that gets its flavor from being poached in a tasty liquid.
>
> I have GOT TO get some freshly made, quality Gefilte Fish and get past
> this dislike I've formed after eating some that wasn't very good.
>
> Send me some, will ya? hehe

Ah, you know Gefilte Fish and French Quenelles de Brochet are much the
same thing. In the 60's it was said that a French restaurant had to have
Quenelles on the menu if it wanted a Michelin star! Mind you, quenelles
with lobster sauce aren't very kosher, good tho they are :-)

--


James Silverton, Potomac

I'm "not"