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She'd gut and de-bone it. She'd make fish balls out of the meat and stuff the skin with the mixture. She'd cook it in an onion sauce, and served the fish with carrots on the side. She'd arrange it nicely on the dish. I loved it, even after the war.
While she was cooking she'd also add the fish head, which caused the sauce to thicken. She used to put it in to thicken it. The head made it as if it was in gelatin, because gelatin wasn't kosher. Around it she'd arrange beautiful little carrots.
She'd strain the gravy, take out the vegetables, and pour it over the fish. A fish prepared like this was only served when there was money, that's the only time we'd buy a pike. Otherwise we had whiting. That was also served with sauce, but it wasn't as good.
It was served on Friday evening and Saturday morning. My mother also used to make one other specialty. Goose breasts were ground up and stuffed into the goose's neck, and then baked. My mother even used to send that to me to the munkatábor, when the opportunity allowed.
While she was cooking she'd also add the fish head, which caused the sauce to thicken. She used to put it in to thicken it. The head made it as if it was in gelatin, because gelatin wasn't kosher. Around it she'd arrange beautiful little carrots.
She'd strain the gravy, take out the vegetables, and pour it over the fish. A fish prepared like this was only served when there was money, that's the only time we'd buy a pike. Otherwise we had whiting. That was also served with sauce, but it wasn't as good.
It was served on Friday evening and Saturday morning. My mother also used to make one other specialty. Goose breasts were ground up and stuffed into the goose's neck, and then baked. My mother even used to send that to me to the munkatábor, when the opportunity allowed.
Location
Slovakia
Interview
Singer Alexander
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