Many fish in the sea cooking class

Cook one type four different ways.

September 18, 2014 16:21
4 minute read.
Steamed fish with carrots

Steamed fish with carrots. (photo credit: BOAZ LAVI)

Fish is one of the traditional dishes served on the Rosh Hashana table, but why keep using the same old recipe? Chef Orel Kimchi likes to play with different cooking techniques, serving his clientele innovative takes on traditional dishes. For the h olidays, Kimchi agreed to give us recipes of one kind of fish – meager, or stone bass, (called musar yam in Hebrew) – prepared in different techniques. You can prepare these recipes with other types of white fish as well.

Serves 4 ✔ 300 gr. meagre, cubed ✔ 1 Tbsp. shallot or onion, chopped ✔ 1 tsp. chives, chopped ✔ Salt and pepper For the vinaigrette ✔ 2/3 cup olive oil ✔ 3 fresh dates, pitted and chopped ✔ 50 ml. lemon juice ✔ Salt and pepper ✔ ½ clove garlic ✔ 1 Tbsp. dried banana (for the garnish)

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In a bowl, mix all the vinaigrette ingredients together. In another bowl, mix the tartare ingredients. Add 4 Tbsp. of the date vinaigrette and mix well. Divide between the serving dishes, add a little vinaigrette and garnish with dried banana.

ROASTED FISH FILLETS WITH LEEK AND SQUASH RAVIOLI Serves 4 ✔ 4 serving-size meagre fillets, with skin ✔ 8 ravioli pasta leaves ✔ 2 Tbsp. olive oil ✔ Salt and pepper For the ravioli filling ✔ 300 gr. leeks, chopped ✔ 2 Tbsp. butter ✔ 400 gr. squash, peeled and cubed ✔ Salt and pepper For the sauce ✔ 4 Tbsp. butter ✔ Salt and pepper ✔ 2 Tbsp. lemon juice ✔ 2 Tbsp. chopped chives Note: If serving in a meat meal, replace the butter with olive oil.

Heat oven to 180°.
Fill a large pot with salted water and bring to a boil.
To prepare the ravioli filling: In a small pot, steam the leeks with butter until transparent.
Add the squash cubes, salt and pepper and cook until soft. Mash using a fork. Set aside and let cool.
Fill the ravioli pasta, close and cook in salted boiling water for 4 minutes.
To prepare the fish: Place the fish fillets in a lightly oiled baking dish, skin side down.
Drizzle olive oil on the fish. Season with salt and pepper and roast for 10 minutes until cooked.
To prepare the sauce: In a small pot, melt butter with the lemon juice, salt and pepper.
Add the chives and cook until heated.

To arrange the dish: Divide the ravioli among the serving plates. Place 1 fillet on each plate and pour the sauce on top. Serve immediately.

Serves 4 ✔ 4 serving size meagre fillets ✔ 2 purple carrots (available at farmers’ markets) or regular carrots ✔ 2 white carrots (available at farmers’ markets) or regular carrots ✔ 2 Tbsp. olive oil ✔ Salt and pepper For the cream ✔ 200 gr. carrots, coarsely chopped ✔ 2 tsp. white wine vinegar ✔ 1/3 cup water ✔ ¼ cup milk (or parve rice milk) ✔ ¼ cup cream (or parve rice cream) ✔ 2 sage leaves ✔ Salt ✔ White pepper To prepare the cream: In a pot, mix together all the cream ingredients and cook over medium heat for 25 minutes. Remove from heat and blend in a food processor until smooth.

To prepare the fish and the carrots: Halve the carrots and cut each half into 4 parts. Sauté the carrots with olive oil in a large skillet for 10 minutes. Add the fish to the skillet, skin side down, and sauté for 8 minutes or until cooked. Season with salt and pepper. To arrange the dish: Pour a little sauce in the center of a plate. Place the fish in the middle and arrange the carrots around the fish. Serve immediately.

Serves 4 Beets and rubia are both considered traditional vegetables for the holiday table in some parts of the Jewish world. Rubia is similar to green beans, so if you can’t find it, use fresh green beans.

✔ 4 whole meagre, 500 gr. each ✔ Lemon, halved and thinly sliced ✔ 8 sprigs thyme ✔ 4 yellow beets, cubed ✔ 4 white beets, cubed ✔ 4 white beets, cubed ✔ 4 purple beets, cubed ✔ 250 gr. rubia or green beans, ends cut off ✔ 6 Tbsp. olive oil ✔ Salt and pepper ✔ 1 cup white wine ✔ Parsley (for garnish) Heat the oven to 180°.

Make a few slits in each fish. Insert 3 slices of lemon and 2 thyme sprigs in each fish.
Peel the thyme and cut into 2-cm. cubes.
Place the fish and the beet cubes in a baking dish, drizzle with olive oil and rub with your hands to coat all the pieces with oil. Season with salt and pepper and drizzle a little wine on top.
Bake the fish in the oven for 15-20 minutes or until the fish is cooked.
Garnish with parsley.

■ Recipes and photos courtesy of Popina restaurant and chef Orel Kimchi. Popina, 3 Ahad Ha’Am Street, Tel Aviv, (03) 5757477

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